Pears

[Jim]

Found a bag of pears on my doorstep yesterday, I guess my snowthro-ing the whole block is paying off! Any suggestions for a use for them?

[Dennis]

Found a bag of pears on my doorstep yesterday, I guess my snowthro-ing the whole block is paying off! Any suggestions for a use for them?

Core them out (Alton Brown uses a drill bit!). Brown sugar, cinnamon, butter maybe a little cognac or brandy, mix and fill the cored out portion. Keep them upright with foil bases and grill and/or smoke until soft.

[Nishnabotna]

You have snow already?

[mk-ultra]

May I suggest Scotto's Pan Roasted Pears?


http://badgerandblade.com/vb/showpost.php?p=1065920&postcount=60

[thirdeye]

Peel, slice in wedges, simmer with a touch of sugar until the soften and start to caramelize and spoon hot over Vanilla Ice cream......mmmmmm

[ouch]

BBQ pears?

[galopede]

Prefer them as they are myself, all soft and juicy so you make a mess of your shirt eating them!

Either that or fermented into perry!

Gareth

[boboakalfb]

BBQ pears?

Don't see why not. I have grilled peaches and then drizzled with honey and served with blue cheese.

[Confuzius]

Quarter pears, poach in red wine (I generally use an Australian Shiraz) with honey, cinamon, nutmeg and raisins.
Get a wheel of brie, carefully slice the rind off the top of it, and bake in a 400° oven untill bubbly.
Pour poached pears/reduced wine over baked brie, spoon it onto crusty bread.

I've never really used a recipe for this, just common sense the proportions, it's good stuff.

[danek]

How about over fish? 1) Cube, soften with butter, lemon, and red onion. Serve as a pear-compote over grilled halibut or other mild, white-fleshed fish.

Or, 2) just get 2 or 3 kinds of semi-firm nutty Comte' or gouda, some smoked almonds, a few olives and call it antipasti.

Or applesauce. 3) peel and poach very lightly. Cube and mash with a potato masher, a squeeze of lemon, touch of cinamon and nutmeg.

[stobes21]

I too suggest poached pears in red wine, though I tend to go simpler than Confuzius's rather interesting recipe over brie. I poach in a sweetened red wine and serve with a scoop of vanilla ice cream. For extra points reduce and sweeten your poaching liquid into a syrup to drizzle over the pears and ice cream.

[BigRich]

I love a good pear tart.

[tsmba]

I love good pears! If they're well-ripened, they're best eaten as is. I also love them roasted in the oven as previously suggested.

[texcattlerancher]

Core them out (Alton Brown uses a drill bit!). Brown sugar, cinnamon, butter maybe a little cognac or brandy, mix and fill the cored out portion. Keep them upright with foil bases and grill and/or smoke until soft.

I like this one.

[Jim]

Thanks for all the suggestions gents!

[FreezerBurns]

Thanks for all the suggestions gents!

Which one(s) did you decide to go with? It'd be interesting to know how they turned out.

[Monkeydad]

I have a HUGE pear tree in our back yard. Last year, Buster (dog) discovered them and started bringing a pear inside to eat every time we let him out to go to the bathroom. Now he stands at the back door asking to go out over and over and over...for pears.

We have had to start walking him in the fenced yard with a leash in pear season when they are falling. If we clean up the yard, he'll still manage to get the ONE that falls just after. He'll even bring rotten ones in. Sicko.

The seeds are not good for dogs to eat.

We have a huge bag of them in our fridge now. I picked the best ones off the tree. It's so tall that I would need a fire truck to reach the top ones, so there are probably a few thousand pears sitting up in that tree.

Except for right now when they're falling off, it's a great tree to have for shade.

I'm thinking of making a pear/apple pie...half of each. Should be very good, we have good pears. They're a LITTLE hard, great for baking, but still fine to eat in their natural form too.

I love free fruit, but maybe not THIS much. :)

[knlgskr]

Found a bag of pears on my doorstep yesterday, I guess my snowthro-ing the whole block is paying off! Any suggestions for a use for them?

One good turn deserves another. I can't think of a way I don't like pears, especially Bartletts. You earned them, you deserve them, enjoy them.

[jmlivingston]

Somewhere here I've got a recipe in one of my books for poaching pears in red wine, using a Cab or Merlot I believe. The pears are peeled first, and come out a beautiful dark burgandy color. Absolutely scrumptious!

[thunderball]

Peel, slice in wedges, simmer with a touch of sugar until the soften and start to caramelize and spoon hot over Vanilla Ice cream......mmmmmm

Sounds similar to what we used to do but with maple syrup (brown sugar and butter works too). Dee-lish! :biggrin:

[dwnwrdishvnwrd]

I posted this elsewhere but pears tossed in with some olive oil, salt, pepper and then baked at 325 or so for 20 minutes is an awesome way to cook them up. Sounds strange but they come really well. Not a lot of salt or pepper, just enough to add that little zing.

[airplanedoc]

I vote for the poached pear in red wine recipe

[xriley]

You can also drizzle them with a little balsamic vinegar. I suggest using a good quality balsamic and then top them with heavy cream whipped with a little sugar.

[jwhite]

Quarter pears, poach in red wine (I generally use an Australian Shiraz) with honey, cinamon, nutmeg and raisins.
Get a wheel of brie, carefully slice the rind off the top of it, and bake in a 400° oven untill bubbly.
Pour poached pears/reduced wine over baked brie, spoon it onto crusty bread.

I've never really used a recipe for this, just common sense the proportions, it's good stuff.

I do something remotely similar in a free form tart with pear and Camembert.

core and slice pears, but do not peel, and toss with enough cognac and a squeeze of lemon to coat. Leave to set as you make your favorite pie crust. Roll out crust on to a well floured pizza peal layer with Camembert that has been relieved of it rind, remove pears from their liquid and arrange on top of the cheese in a single layer. Cook gets to drink the peary cognac. Fold over edges of pie crust and brush with cream sprinkle lightly with sugar and a good grate of nutmeg. Check to make sure that the tart can move freely on the peal and slide into a medium-hot oven containing a preheated pizza stone and bake until crust becomes browned. The tart will need to rest before being cut.