2

votes

What are your creative and easy pear ideas?

Answered on August 19, 2014
Created November 05, 2011 at 10:41 PM

We were given unlimited free access to an unsprayed pear orchard, and picked easily two hundred pounds of bosc pears in les than two hours. Here is what I've made thus far, and still have eight more boxes to process:

~ many jars of pear sauce

~ many jars of pear butter

~ lots of dried pear slices

~ lots of fruit leather

~5 gallons of cider

~ sauteed pears

~ baked pears

What brilliant concoctions have you made lately with pears? Bonus for simple and straightforward, especially if it involves fermentation

6b365c14c646462210f3ef6b6fecace1

(1784)

on November 06, 2011
at 05:44 PM

i poach them in wine :-)

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 05:06 PM

I found this page, scroll down to see the fermented pear chutney recipe...I'm going to try this without the pecans (my Honey is allergic to nuts)...this will only deal with minute portion of my bounty though! http://paleodietlifestyle.com/fermented-food-recipes/

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 05:02 AM

That sounds great!

7dc950fc76a046048e683d2a27dced37

on November 06, 2011
at 12:41 AM

I've not made pear chutney, but I like Alton Brown's recipe for mango chutney. Maybe it'd work? http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on November 06, 2011
at 12:30 AM

That's good to know, AH. I have seen arugula in recipes before and not known what it was. Cheers

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 12:11 AM

Do you have a recipe that you love?

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 12:10 AM

I've never frozen pears, but my freeze is pretty full of meat and berries already.

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 12:09 AM

I'd rather give away delicious pear butter!

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 05, 2011
at 11:41 PM

NB for Americans: Rocket = Arugula. It took me weeks to figure this out when I was in England.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on November 05, 2011
at 11:18 PM

Oh my gosh that sounds deelicious.

Cf32992bfa1907147c7cdc451bba9c63

(2890)

on November 05, 2011
at 10:51 PM

Give pears away, make friends :)

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7 Answers

3
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on November 05, 2011
at 11:39 PM

Donate them, when you've made all you can. Food pantries, soup kitchens, homeless shelters... all need donations. Pay it forward!

2
6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on November 05, 2011
at 11:22 PM

Rocket, thinly sliced red onion, thin shavings of Parmigiano-Reggiano, sliced pear, in a bowl. Dressed with balsamic dressing, 1 part balsamic, 2 parts EVOO.

Really nice side with a chicken dish.

Unfortunately, not going to get rid of many of your pears this way unless you're feeding a small army.

C56baa1b4f39839c018180bf63226f7d

(3499)

on November 05, 2011
at 11:41 PM

NB for Americans: Rocket = Arugula. It took me weeks to figure this out when I was in England.

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on November 06, 2011
at 12:30 AM

That's good to know, AH. I have seen arugula in recipes before and not known what it was. Cheers

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on November 05, 2011
at 11:02 PM

This won't make a dent unless you plan a party, but I cut sweet ripe pears into halves, then sliced fresh cranberries in half for the tangy edge. I sprinkled cinnamon on top and it was fabulous. To avoid browning I squeezed some lemon juice over it and mixed with a spoon.

Of course, for a party, you could top with whipped cream.

76f3ead3aa977d876bcf3331d35a36e9

(4620)

on November 05, 2011
at 11:18 PM

Oh my gosh that sounds deelicious.

1
9a5e2da94ad63ea3186dfa494e16a8d1

on November 06, 2011
at 03:03 AM

An unusual and delicious recipe from Jacques Pepin is pears poached in coffee. You can google up the recipe. Basically, core and mostly peel the pears, put them in a small saucepan with about an inch of coffee (leftover coffee from the morning works great, and must have been the inspiration for the recipe) and some kind of sweetener. Light honey and brown sugar work best (not strict paleo, but fruit for dessert is better than a lot of things). Bring to a boil, turn down to simmer, cover, and cook until the pears are soft but still firm. The time varies widely depending on the pears, if they are hard like apples, it could be 15-20 minutes, or if they are ripe and soft, could be just a minute or two. Take the pears out, let cool, and boil down the sauce to reduce and thicken, pour over the pears and serve.

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 05:02 AM

That sounds great!

6b365c14c646462210f3ef6b6fecace1

(1784)

on November 06, 2011
at 05:44 PM

i poach them in wine :-)

1
7dc950fc76a046048e683d2a27dced37

on November 05, 2011
at 11:47 PM

I haven't made it recently, but if I had all those pears, I'd definitely consider some pear chutney!

7dc950fc76a046048e683d2a27dced37

on November 06, 2011
at 12:41 AM

I've not made pear chutney, but I like Alton Brown's recipe for mango chutney. Maybe it'd work? http://www.foodnetwork.com/recipes/alton-brown/mango-chutney-recipe/index.html

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 12:11 AM

Do you have a recipe that you love?

1
C56baa1b4f39839c018180bf63226f7d

on November 05, 2011
at 11:43 PM

Halve pears and core out each half, and fill the cored out divot with ricotta and honey, maybe whatever nuts you find safe as well. Serve as a snack or after-dinner digestive.

1
Medium avatar

(2301)

on November 05, 2011
at 11:19 PM

You could freeze them maybe. Not sure how well pears freeze.

Ed983a42344945b1ff70fd9597a23493

on November 06, 2011
at 12:10 AM

I've never frozen pears, but my freeze is pretty full of meat and berries already.

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