Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on …
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MAKING: 2) Combine pears, sugar, lemon juice, lemon peel and cloves in a casserole (3-quart size). 3) Microwave the contents for about 10 to …
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Ingredients 5 quarts Pears, Peeled, Cored, And Sliced Thinly ½ cups Sugar ⅓ cups Lime Or Lemon Juice 3 teaspoons Mixed Spices, Such As …
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Apple/Pear pie filling no crust. Great as a dessert with a scoop of vanilla low fat ice cream or as is. Tastes like apple pie without the calories of the crust.
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Quarter the pears lengthwise, core them, then slice thinly (also lengthwise). Mix together the sugar and cinnamon. Starting in the center, place the pear sliced in a spiral pattern, using about half the pears for the first layer. Sprinkle with half the sugar and cinnamon mixture.
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Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional). 6. Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer.
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Preheat your oven to 350 degrees F. Lightly butter the bottom of a 9 X 13 baking dish. Peel the pears, halve and core them. You can core them with a melon baller, with a metal measuring spoon, or with a paring knife, as I do in the video below. I like to leave the stems on - they make for a pretty presentation. But you can cut them off if you wish.
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In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg. Step 3
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Boil 2 cups sugar and 2 cups water together for 15 minutes. Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean hot jars and seal at once. Submit a …
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Put the peeled and sliced pears in the bottom. Combine the rest of the ingredients in a blender and blend until smooth. Pour the custard over the pears. Bake for 35-45 minutes until the center isn't jiggly and the pie is golden brown. Cool completely and then chill in the fridge for a few hours before serving. Notes Notes on Sweeteners:
Instructions First, boil the water and sugar. Add the pears and lemon and boil slowly and gently until the pears are tender and transparent. Place pears in a sterilized jar, pour over the boiling syrup and seal. Put the cover on the jar and adjust the clamps. Do not wipe the syrup from the top or rubber ring before sealing.
This easy pear preserves recipe is made with fresh pears, brown sugar and lemon juice. 3 simple ingredients create a delicious jam right in your slow cooker with barely any hands on work. It's a dump-and-go slow cooker recipe- you don't even need to peel the pears! Use your homemade pear preserves on toast, croissants, biscuits, bagels or add to other recipes.
Old-fashioned Pear Preserves are incredibly simple and delicious; three ingredients transformed into glistening slices of fruit in a honey like syrup. This recipe is versatile and can be made with any amount of pears. So, it’s great for small batch canning or for huge canning projects. This is a true preserve, one that does not require boxed pectin or any gelling agents. …
Pear Recipes: 31 Pear-fect Ways to Eat & Drink It. by Cristiana Wilcoxon. From dreamy butternut squash pear soup to pear ginger donuts, these recipes will have you falling head over heels for fall’s other fruit…. Apples usually get all the glory, but these 31 recipes will turn you on to fall’s sweeter, oft-forgotten fruit: pears!
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CREAMY SPINACH AND PEAR SOUP WITH PANCETTA. Nutrition (per 1 cup serving): 155 calories, 8.5 g fat (2.1 g saturated), 430 mg sodium, 14.4 g carbs, 2.9 g fiber, 7 g sugar, 7 g protein (calculated with 2 cups of low sodium chicken broth and 2 cups of water) Despite the recent heat wave, fall is creeping up on us.
Peel and dice pears into medium-sized pieces (not too small,not too big). Add pears to a medium-sized heavy bottomed saucepot. Add lemon juice, stir to coat pears. Add champagne and sugar. Bring to a gentle boil, stirring frequently, approximately 1 1/2 to 2 hours until liquid is reduced by roughly half and fruit is translucent.
So, how to make Pear Preserves? In a large stockpot, stir the pears, sugar, water and lemon juice; to combine. Bring to a boil and cook, uncovered, for 1½ -2 hours until mixture thickens and has a spreadable consistency.
Boil 2 cups sugar and 2 cups water together for 15 minutes. Add pears and sliced lemon and cook 15 minutes. Add remaining sugar and water and cook until pears are clear and transparent and syrup is thick. Pack into clean hot jars and seal at once. “This is a simple recipe and posted per recipe request.
Don't reduce the sugar quantity because the sugar helps in preserving the jam and besides you will only eat a teaspoon of jam at a time with bread or in yogurts. Nonetheless, if you prepare a small batch of pear preserves and you intend to eat it soon, you can reduce the sugar in the recipe.
Directions. In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.