WebPreheat oven to 350. Grease a pie plate. Put the peeled and sliced pears in the bottom. Combine the rest of the ingredients in a blender and blend until smooth. Pour …
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WebPreheat oven to 350°F. Spray an 8” x 8” baking dish with cooking spray. In a bowl, combine filling ingredients and toss gently to coat. Transfer to prepared baking pan. …
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Pear Honey -- all the goodness of fall in a spoon. 1 Lemon: juice and zest OR substitute 3 tablespoons refrigerated lemon juice. Peel pears, if desired. Core and chop pears into smaller than bite size pieces. Measure into large pot. Bring to boil and boil for twenty minutes, stirring occasionally until last five minutes.
In a large pot, mix 1 cup of sugar per 6 cups of water and heat over medium. Once the syrup is boiling, add the pears one layer at a time (a canning term that means don’t totally fill the pot) and heat for 5 minutes. Using a fork, grab the now softened pears one at a time, and put them cavity down in the canning jar.
At all. In many canning recipes, sugar acts as a preserving agent, however in canning peachesand pears, it is just for sweetness, which allows us to safely omit it. You can use honey if you like, but my pears were delectably sweet already, so I didn’t want to muddy the crisp pear flavor.
Try adding 1/2 slim slice of lemon to your pint jar. Keeps the pears white and adds a nice tang to the pears and juice. My Mother did this and I have been doing it for years.