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heeeeeeeeey, you chefs on my friends list... i still have GOBS of pears and apples (and did i say PEARS!?) from our visit to the corn farm a bit ago, and they're about to go south - and not in a migrating way.

any suggestions?


( 11 comments — Leave a comment )
Nov. 7th, 2006 03:30 am (UTC)
mmmmm apple/pear butter.
Nov. 7th, 2006 03:31 am (UTC)
clean them chop them and freeze them
you can use them
in soups
for preserves
in pies
in cobblers
in cakes as an oil replacement or supplement
they are good fried with portabellas

Nov. 7th, 2006 03:41 am (UTC)
poached pears
1 (750-ml) bottle white wine like Riesling
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm pears, peeled leaving the stem intact

Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil. Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour. Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

It's really yummy with ice cream :)

Nov. 7th, 2006 03:43 am (UTC)
depending on how far gone, you could can the pears. They taste alright that way.

Apples are gross that way, make cider.
Nov. 7th, 2006 03:47 am (UTC)
Applesauce, Pear sauce, Apple pie, cobbler, moon pies, pear tarts. All very freezable and enjoyable later.
Nov. 7th, 2006 04:44 am (UTC)
have a movie night with friends and serve...
Fruit Appetizers

Brie and Fruit: Warm a round of Brie cheese in a 325 degrees F oven for 10 to 15 minutes. Serve with apple and pear wedges or crackers.

That sounds REALLY good.
Nov. 7th, 2006 04:47 am (UTC)
Nov. 7th, 2006 04:52 am (UTC)
Pie. Make pies. Don't bake them. Then freeze. You can have pies whenever you like. Pear/apple butter. Apple/pear sauce. Tarts. Poached pears in a little wine-I use red because it looks cool. Baked apples (core them, stuff the middle with a some raisins, and cinnamon, and a tiny bit of sugar-I like brown sugar, but it doesn't really matter which you use, stud the outside with a few cloves if you like put into a baking dish, put a little water, seltzer or ginger ale into the bottom and bake at 350 until soft, or put into a microwave safe dish with liquid, and microwave for about three minutes, and check to see if it's soft, microwaving for a few more minutes at a time until soft and cooked through.) Apple/pear cobbler.

Nov. 7th, 2006 05:27 am (UTC)
ooh... peel and cut in half a couple of the pears, and then scoop out the core. The whack them in a saucepan with a good half bottle of red wine, a splash of balsamic vinegar, and a ton of brown sugar (maybe 5 tablespoons?) and some vanilla - then bung on the lid and let it simmer till the pears are soft - then take off the lid and let the liquid cook down to a bit of a sticky sauce... Theeen serve it up with some fresh vanilla icecream and drizzle the sauce all over it.... omg...

Nov. 7th, 2006 09:15 am (UTC)
Peel apples and pears. Get two friends to hold a giant rubber band. Microwave apples and pears 2 minutes each, then get oven mitts and put them on your hands. Launch hot peeled apples and pears at passers-by. See who the pears keep away, and who the apples keep away, making sure to ask if the participants in this bombardment are doctors.

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( 11 comments — Leave a comment )


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