Pear Honey Recipes

Steps:

• Place pears in a food processor; process until finely chopped. In a Dutch oven, combine pears and sugar; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Stir in pineapple; cook and stir 5 minutes longer., Remove from heat. Ladle hot liquid into 6 hot half-pint jars; wipe rims. Seal and allow to cool. Refrigerate up to 2 weeks.

Steps:

• In a 6 quart stainless steel kettle combine all ingredients.
• Bring to boiling, stirring occasionally.
• Simmer 40 minutes.
• Spoon into sterile jars, leaving a 1/2 inch head space.
• Wipe jar rims, adjust lids.
• Process in boiling water for 10 minutes.
• Makes 7 half pints.

Steps:

• Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.
• Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, toss the bread cubes, 3 tablespoons of the olive oil and some salt and pepper. Place on a half sheet tray and toast for 20 minutes.
• Assemble the salad in a large bowl with the pecans, lettuce, pears and croutons. Pour the remaining 1/4 cup olive oil, the honey, lemon juice and some salt and pepper in a Mason jar and shake.
• Pour the dressing over the salad and serve.

Steps:

• Combine all ingredients in a large saucepan. Cook until pears are tender and mixture thickens, approximately 30 minutes. Transfer to sterilized jars and seal while still hot*. (See Disclaimer)

Steps:

• In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
• Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
• Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
• In a small saucepan, combine the sugar and water over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool.

Steps:

• Run the pears through a food chopper using fine blades.
• Combine all ingredients.
• Cook on low heat, stirring frequently, until the mixture is thick and clear.
• Pack in hot jars and seal.
• Process in a water bath for 10 minutes.

Steps:

• Combine pears, sugar, crushed pineapple, and lemon juice in a large bowl. Pulse in batches in a food processor until coarsely chopped.
• Pour pear mixture into a large pot; bring to a rolling boil. Reduce heat; simmer, stirring frequently, until it thickens, about 45 minutes. Let cool to room temperature, 1 to 2 hours.
• Ladle into a freezer bag, seal, and transfer to the freezer.

Steps:

• Prepare pears: peel, halve, core and cut into 1 inch pieces.
• In a medium saucepan with a lid, combine pears, 1/4 cup of water, lemon zest and 1/8 tsp of coarse salt.
• Bring to a simmer over medium heat.
• Cover and cook until pears are soft - 10 to 12 minutes.
• Uncover and coarsely mash with the back of a spoon. Continue cooking until most of the liquid has evaporated, about 5 minutes.
• Transfer mixture to a food processor and blend until smooth.
• Add lemon juice and honey to taste.
• Serve warm or let cool, then cover and refrigerate up to 1 week.

Steps:

• Preheat oven to 350°F Drain pear halves, reserving two for garnish and reserve the juice. Finely chop remaining pear halves.
• Combine brown sugar, honey, oil, pear syrup, eggs, and zests. Stir in chopped pears and nuts.
• Sift remaining ingredients (flour gets sifted twice I suppose) and add to pear mixture, stirring until just blended. Pour into greased loaf pans.
• Slice reserved pears and arrange on top of batter. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.
• Remove from oven, invert to cooling racks and cool. For best flavor let stand overnight. Store wrapped in foil.

Steps:

• For the pears, melt the butter in a medium skillet on medium heat.
• Add the pears and cook, turning occasionally, 5 minutes, until light golden.
• Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes.
• Stir in the liqueur and remove from the heat.
• Let the pears steep about 3 hours.
• Discard the vanilla bean.
• For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth.
• Blend in the baking powder and salt.
• Beat in the eggs, one at a time.
• Turn the speed to low and beat in the flour until just blended.
• Cover the bowl with plastic wrap and let rest 20 minutes.
• Meanwhile, grease a 9" springform pan and line the bottom with parchment paper.
• Drain the pears, reserving the syrup.
• Pat the pears lightly dry.
• Thinly slice half of the pears and reserve.
• Chop the remaining pears and stir into the batter.
• Transfer the batter to the prepared pan and level the top.
• Arrange the pear slices on top.
• Bake in a preheated 400 degree F oven for 10 minutes.
• Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour.
• Cool the cake in the pan on a rack.
• Remove the cake to a wire rack.
• Skewer the top and spoon the reserved syrup over the top.