Winter Pear Conserve Recipes

Steps:

• Combine sugar, vinegar, pinch of salt and a few grinds of black pepper in a bowl. Mix well to incorporate. Let stand for 15 minutes.
• In the meantime cut the pears (skin on) into thin wedges with the seeds and stem removed. A good trick is to halve the fruit then use a melon-baller to scoop out the seeds then trim away the small bit of stem.
• Place pears in a mixing bowl and carefully mix. When the balsamic-sugar mixture is ready, pour over the fruit and mix gently to coat evenly. Gently crush the biscotti into 6 serving bowls. Divide the pears into each dish then top with a dollop of the mascarpone cheese or a scoop of caramel or cinnamon flavored gelato or ice cream. Serve immediately.

Steps:

• Peel pears. Remove seeds and stems from fruit. Grind all together including rind of citrus fruits. Pour off juice which can be used for other cooking purposes. Cover the remaining fruit with sugar. Let stand over night. Cook the next day about 35 minutes until jam looks thick. Test in cold bowl When done add nuts and pour into glass jars or earthenware pots. Cool and top with melted paraffin. Will fill 12 jelly glasses.

Steps:

• Peel, halve and core your pears.
• Dice the pears finely, but not as small as brunoise. I am not going to go into detail here, but one thing I must say is keep your peeled pears submerged in a bowl of water and lemon juice so that they do not oxidize (turn brown).
• In a large, non-reactive (glass, plastic, ceramic) container, layer the sugar and the diced pears. Start with a thin layer of sugar on the bottom and end with sugar covering the top.
• Drizzle the lemon juice over the top layer.
• Close this container tightly and refrigerate overnight (for at least 18 and up to 24 hours).
• Next day, pour out the pears and the syrup they have formed into a deep pot.
• Scrape out the bottom layer of sugar into your pot as well.
• Bring this mix to a boil over high heat, uncovered, stirring.
• When the conserve is quite hot but not boiling, add the pear brandy. It should boil all at once. Stir well.
• Boil the conserve to thicken it and expel alcohol. For true, syrupy conserve, do not overcook. Boil for a scant 3 - 5 minutes. The conserve is done.
• The conserve can be waterbath canned. Properly prepared 6 - 8 oz glass containers should be processed for 10 minutes.

Steps:

• In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Mix pears, orange and sugar in 2- to 3 1/2-quart slow cooker.
• Cover and cook on high heat setting 2 hours.
• Stir mixture. Cook uncovered on high heat setting 1 1/2 to 2 hours or until very thick. Stir in cherries and walnuts. Cool about 2 hours.
• Spoon conserve into container. Cover and store in refrigerator up to 3 weeks.

Steps:

• In a Dutch oven over medium-high heat, bring apples, pears, clementines and lemon juice to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes or until fruit is tender, stirring occasionally., Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and cinnamon; return to bring to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Stir in walnuts. Ladle hot mixture into eight hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool. ,

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• 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.
• Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.