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Started by Tricyrtis on Sep 18, 2020 1:21:10 PM
What can I do with a glut of pears?

Any ideas, please?

elderberry - 18 Sep 2020 13:37:43 (#1 of 37)

A friend made some delicious pear chutney a few years back - there are loads of recipes online. Peeled and cored pear have also freeze quite well - obviously they don't taste like fresh fruit, but they're fine incorporated in a pudding. Fresh pears though, with blue cheese melted over them - one of the best autumn things.

upgoerfive - 18 Sep 2020 13:40:11 (#2 of 37)

Do you have enough to make a batch of perry?

Roughly a gallon (by volume) of fruit per pint of finished drink.

toffle - 18 Sep 2020 13:42:01 (#3 of 37)

And once you've got that, you can turn it into brandy...

dottie30 - 18 Sep 2020 13:42:36 (#4 of 37)

Realise it's a bit warm for this (a little Christmasy perhaps) but if you have a slow cooker, stick in the contents of a bottle of red wine, couple of cinnamon sticks, star anise and poach the peeled pairs on low for around 4 hours.

Eat with vanilla mascarpone.

mazylou - 18 Sep 2020 13:54:03 (#5 of 37)

You beat me to it, everyone, but this is a fantastic thing to have on standby around Christmas.

PoppySeedBagel - 18 Sep 2020 13:55:38 (#6 of 37)

I‘ve always wanted to try this recipe but never have enough pears:

I’ve seen recommendations in various places for the result.

Tricyrtis - 18 Sep 2020 14:12:05 (#7 of 37)


That looks good and we've actually got all the ingredients.

How does pear go in a meat stew? Anyone tried?

upgoerfive - 18 Sep 2020 14:15:56 (#8 of 37)

I'd imagine it would work with pork or chicken.

JohnIlly - 18 Sep 2020 14:18:27 (#9 of 37)

Apple sauce goes nicely with a gammon joint (better than with pork), but I have never heard of pear sauce.

Tricyrtis - 18 Sep 2020 14:20:42 (#10 of 37)

I was thinking beef, since we have some.

JohnIlly - 18 Sep 2020 14:22:39 (#11 of 37)

I can't imagine sweet things with beef.

Tricyrtis - 18 Sep 2020 14:24:06 (#12 of 37)

I'd like to try it.

What do you make of this -

JohnIlly - 18 Sep 2020 14:28:42 (#13 of 37)

With spices it should be OK, I suppose.

hailesaladdie - 18 Sep 2020 14:38:36 (#14 of 37)

I had a glut of apples, pears, brambles and damsons recently, and have been enjoying desserts since.

An apple and damson crumble (you could easily substitute pear for apple).

Various fruit tartlets (pate sucree, creme pat, pureed apple or pear, then sliced fruit and berries on top).

Also fruit profiteroles, but you really needed the berries to make this work.

hailesaladdie - 18 Sep 2020 14:42:27 (#15 of 37)

Oh - pea, pear and watercress soup works really well too. You really need to blend the pear and watercress to get the texture, but you can mix blended and whole peas (with watercress to garnish).

uranrising - 18 Sep 2020 15:16:24 (#16 of 37)

.. or share the glut with neighbours.

GrrrIbdis - 18 Sep 2020 15:21:47 (#17 of 37)

Pear shnapps is one of the nicest there is. Definitely worth using some of them for that.

SinnerBoy - 18 Sep 2020 15:23:05 (#18 of 37)

The only time I've had meat and fruit and liked it was rack of lamb, with pears. It was at a wedding.

Tricyrtis - 18 Sep 2020 18:00:13 (#19 of 37)

uran, they shared it with us.

I really like fruit with meat. There was a Graun recipe for a stew with rabbit (or chicken) with sausages and apple which was delicious. Then there are many ME recipes that use apricots or sultanas with meat and they're delicious too. One I've been meaning to try is a Roman one that has pork with prunes.

dreams99 - 18 Sep 2020 18:06:41 (#20 of 37)

I have loads of pears too.

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