I was given a lot of what we used to call sand pears, the kind nearly every house had growing near. Raw, they are very hard to peel, quickly making blisters on your fingers, so I boiled a bunch of them until they softened a little, put them in cold water, used an apple corer, then peeled slices with no difficulty. I made a dessert of the first batch, to see how the method works. Caramelized sugar poured into glass casserole, layered pear slices with one apples worth of Granny Smith variety, seasoned with a sprinkle of sugar, cinnamon, ginger, clover. Topping is flour (pinch of salt)with butter and cornstarch. I baked it at 350 until it started to look bubbly, reduced oven to a low heat and let topping brown lightly. I just ate a helping with sour cream. It has a firmer texture than apples, but tastes much the same. Now I am headed back to the kitchen to make pear butter, and then I am going to put some slices in freezer bags.
Posted on: Fri, 12 Sep 2014 16:29:28 +0000
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