|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
1 - 10 of 119 for over ripe pear
Preheat oven to ... mix. Stir in pears, transfer to ... crumbs. Sprinkle mix over batter. Bake for ... until golden and dry on top. Cool completely in pan.
Peel on pear half, cut into ... slices. Place in a large bowl with frisée radicchio, cheddar cheese and pecans. Drizzle with dressing, toss gently to coat.
In a large ... a large saucepan over medium-high heat, add ... lengthwise. Core, cut pears into 1/4-inch thick ... salad. Wonderfully fresh Spring salad!
Sift flours, sugar, ... Stir in diced pear. Pour in ... center springs back when lightly pressed. Cool slightly before serving. Makes 8 yummy servings.
Wash pears, peel, quarter ... simmer uncovered for about 30 minutes. Stir frequently until thick and translucent. Pour at once into hot sterile jars and seal.
Combine 1 1/2 ... 2 minutes. Add pears and boil gently ... boiling hot syrup over fruit, leaving 1/4" ... piece of preserved ginger may be added to each jar.
Place everything (except pears) in large ... and cinnamon. Cook over low heat until ... minutes, constantly spooning syrup over pears. Serve hot or cold.
Early in the ... 400 degrees. Peel pears. Cut each ... Pour raspberry-jam mixture over pears. Cover; bake ... sprinkle with chopped nuts. Makes 6 servings.
Mix prepared pears and sugar in ... consistency and add crushed pineapple and juice. Cook 20 minutes longer. Pour in sterilized jars and process to seal.
Pare - core and slice pears. Mix sugar, ... CHEESE CRUMBLE TOPPING: Mix together with fork and put on pear filling. Bake at 350 degrees for 45-50 minutes.
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