It's like drugs

[tamidon]

So my pusher, A.K.A. goddessfarmer casually askes me, when I'm there to pick tomaotes,"So, want some pears, there's a whole tree of 'em out there".

What the hell am I gonna do with 20# of pears?

(tomaotes washed, cored, and on the stove)

Comments

[pinkfish.livejournal.com]

When I was a kid, my father worked at a plant that had been built on a site that was formerly an orchard. There were still many pear trees in the picnic area behind the site. The fruit were too hard to eat raw, but were very tasty when cooked.

We would go there once a year and pick a few basketsfull, and my mother would stew them and freeze them (she wasn't much into canning, even though my grandmother was). We would eat them throughout the winter, alone, on ice cream, with cakes, etc.

[tamidon.livejournal.com]

pears are an interesting fruit, in that they ripen better off the tree than on, most kinds. A tree ripened pear will often get that mealy texture. I'm thinking of making pie fillinf, like I do with blueberries.

[cutieperson]

share them with friends?

[tamidon.livejournal.com]

I should point y'all to goddessfarmer because there are more pears on that one tree tha n anyone can deal with. See abouve comment to pinkfish about ripeness.

[jbsegal.livejournal.com]

I wonder how peach-pear would work?
Pear butter? Cinnamon pear something-or-another…

[tamidon.livejournal.com]

definatley an option for a few #'s.

[aliza250.livejournal.com]

I've made amazing spiced pear butter...

[(Anonymous)]

pear based chutney?

I am very fond of pear blackberry pie.

[whuffle.livejournal.com]

Pear Lime Butter. Its excellent!

[tamidon.livejournal.com]

how much lime and how added, just zest or juice?

[whuffle.livejournal.com]

I did this last year when a co-worker handed me a bunch of pears. I used lime juice and lime zest. I didn't measure, just did it till it tasted a bit tangy. Then I boiled the hell out of it like you do for apple butter.

I found the following recipe on the net which might help a bit (Though I really like the tang of lime so I would substitute that for the lemon and add quite a bit more than they used.):

PEAR BUTTER

3 lbs. pears, peeled (or 4 c. prepared fruit)
1 juice of lemonand grated rind
1 box Sure Jell or Pen Jel
5 1/2 c. sugar

Cook pears until soft (approximately 10 to 15 minutes) at a low temperature (simmer). After fruit has softened, mash with a potato masher. Add lemon rind and juice and Sure Jell or Pen Jel. Bring to a hard boil, then add sugar. Cook again to a hard boil and let cook for 5 to 10 minutes. Test to see if ready to pour into pre-sterilized jars by putting a small amount into a bowl, let cool and check to see if it is runny or has set up. If ready to set up, turn off heat and let cool for 1 to 2 minutes. Skim off foam and pour into jelly glasses. . If you are short on pears, canned pears can be used.

[tamidon.livejournal.com]

not to be a pedant, but if it uses pectin it's not a butter, it's a jam

[whuffle.livejournal.com]

As I said, I didn't use this recipe. I made it up as I went along. I didn't use pectin in mine. I boiled the hell out of it. This recipe was presented just to give a feel of proportions for pear to sugar to juice & zest. It was meant as a base for the idea. I'd definately recommend making a butter and leaving out the pectin.

[quezz.livejournal.com]

If you have a few pounds to spare, I'll take some so I can brandy pears for the Christmas season. I love that kinda stuff. :)

[tamidon.livejournal.com]

dunno how I'ld get them to you as it would end up costing more in gas to get them to you.

[quezz.livejournal.com]

I'm heading out to Sterling on Friday afternoon to see a dog. Littleton is on the way. That's how. :) Let me know when a good time to stop by is.

[tamidon.livejournal.com]

I'll be gone, but I can leave a bunch on the steps outside my house, no problem.

[dr-memory.livejournal.com]

So, only somewhat on topic, I have a question. About tomatoes and the proper prep thereof.

I like making tomato sauce from fresh tomatoes. But prepping them seems to take 2-3 times as long as the entire rest of the process not counting simmering: I blanch them in boiling water to loosen the skins, dunk them into icewater, peel the skin off, quarter them, get the pulp and seeds out with my thumbs, cut out the core and then loosely chop them.

Is there a faster way to do this?

[tamidon.livejournal.com]

definately. The way I do them is this:

wash and prep tomatoes by cutting out stem and any icky bits. mush with hand while putting into pot. Cook them down with a little basil or something, until tomatoes are mushy and soft. Run thru a food mill (http://www.kitchenkrafts.com/product.asp?pn=FP0550) (i happen to have a food mill attachment to my kitchenaid). Put the resulting sauce in a pan,with sauteed onions and garlic, and whatever herbs, cook down to suit. I add the puree from food mill to a bottle of wine, garlic and onion powder(keeps ph stable for canning) and a little salt and can it up.

[dr-memory.livejournal.com]

Wow, that sounds a LOT easier. I will definitely try it that way next time.

i happen to have a food mill attachment to my kitchenaid

Oooh, I've already got the grinder attachment; do you use this, or do you just run it through the grinder?

[tamidon.livejournal.com]

I use one of these (http://www.chefscatalog.com/catalog/product.aspx?scommand=page&search=kitchenaid&qstateid=c5a7a799-3edc-4504-9ebe-f9ae1ade3907&sp=5&item=95635), it came with the full accessory pack I got with my kitchenaid which my mother gave me as a graduation present from CIA.

[dr-memory.livejournal.com]

Oops, I fucked up the link; was supposed to go to this, which indeed is the same thing.

[dr-memory.livejournal.com]

Thank you, thank you, thank you for this. I picked up the kitchenaid strainer attachment ('cause I already had the grinder, and it's tons smaller than a standalone mill) and just made my first batch: holy GOD that's a ton easier than the way I was doing it.

...and it's still tomato season here, and will probably continue to be for a few more weeks. Muah hah hah hah. I'm gonna have a freezer full of sauce by the time this is over.

[kimberlogic.livejournal.com]

mmmm ... pears ...

your posts are really making me hungry! you're the canning queen!

[kimberlogic.livejournal.com]

total aside - are either of the girls into collectible card games? yu-gi-oh, pokemon, magic, neopets, battlestar galactica, etc.?

[tamidon.livejournal.com]

no, but Alyssa is trying to get Adira into manga

[koshmom.livejournal.com]

Pop out the core of the pears with one of those tubelike apple corers, then slice into thin donuts, and dehydrate.

Dehydrated fruit is also excellent when rehydrated and used in pies. If you
do it that way, the top crust doesn't become hollow as it cooks.

[missionista.livejournal.com]

What about having a poached-pears party?

[fj.livejournal.com]

Oh why did I move? Why didn't I move in?

[tamidon.livejournal.com]

my cats would have eaten yours?