Pear Sauce With Honey Recipes

Steps:

• Mix all ingredients into a 5 quart stainless steel pot on medium degree stove burner. Let slowly come to slow boil. Continue to low boil until finely ground pears are tender, about 30 minutes or so.
• Turn oven on to 250 degrees F to sterilize well washed, clean pint jars. Place 7 pint jars in a 13x9x2 metal oven pan. And 7 canning flats in simmering water on eye. Have 7 canning rings ready to seal jars, Can funnel to fill jars and an eating plate to sit glass jar on while filling.
• While keeping pear honey at a slow boil, remove 1 sterilized pint from oven at a time. Sit pint on plate with canning funnel in place. Use a long ladle and ladle Pear honey into pint jar, secure flat and lid by firmly tightening lid on jar.. Sit on folded kitchen towel to cool and seal. Repeat process until all pear honey is canned. The jars will seal when you can hear a snap noise. Leave on towel until completely cold. Test lid to see if sealed by lightly pressing on center of lid, it should be secure.

Steps:

• In a medium saucepan, stir together the water and sugar over medium-high heat. Bring to a boil. Stir in pears, and reduce heat to medium. Cook, stirring frequently for 3 minutes, then stir in cranberries and honey. Continue to cook until cranberries pop and the mixture thickens slightly, about 5 minutes.
• Remove from heat and stir in the lemon juice and lemon zest. Cool to room temperature, then store covered in the refrigerator for up to one week.

Steps:

• 1. Put diced pears into a large stainless steel pan, add pineapple juice and stir to coat pears to prevent them from browning. Add sugar, bring to a boil over medium-high heat. Stir constantly to prevent scorching. When the pears are at a full boil, reduce heat to medium, cook until the mixture is the color and texture of honey. It will get thicker the longer you cook it, (it takes 2-3 hours). Ladle into hot sterile jars, to within 1/4 inch of the jar rim. De-bubble as needed. Wipe rims with a clean damp cloth, and seal jars with lids and rings to fingertip tight. Process in a boiling water canner with lid on for 20 minutes, remove lid and let it sit in canner for 5 minutes. Remove from canner to towel lined counter to set and cool for 24 hours before storing. Yields 5-6 pints. Made this two days ago... tastes like honey!

Steps:

• In a medium saucepan with a lid, combine pears, 1/4 cup water, lemon zest, and 1/8 teaspoon 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. Use as you would applesauce.

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:

• 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:

• Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.

Steps:

• Preheat oven to 400°F.
• Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
• Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
• Pour vinegar over pears and roast 5 minutes more.
• Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

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:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.