|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 81 for pear preserves
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This recipe is ... and chop under-ripe pears. Let stand ... isn't sticking. Pour in prepared jars and seal. Use all juice. You are really in for a treat.
In large pan with pear slices, cover with ... then increase to medium heat as pears get hot. Cook until tender. Add cloves to taste. Pour in jars and seal.
A preserve syrup ... core and slice pears in 1/2 to ... pears may be added at beginning. Leftover syrup from preserves makes a wonderful syrup for pancakes.
Cream butter and ... pecan mixture and pear preserves into batter. Bake in 13x9 pan at 350 degrees for 50-55 minutes. Sprinkle with powdered sugar if desired.
Cream shortening; gradually ... Stir in vanilla, preserves and pecans. Pour ... 35 minutes. Cool in pan 10 minutes; remove from pan and cool completely.
Combine dry ingredients ... nuts, raisins, and preserves. Pour batter ... degrees for 1 hour and 15 minutes. Cool in pan 10 minutes. (Makes a real moist cake.)
Cream butter, sugar ... mixture. Add vanilla, pear preserves, pecans, dates ... of the cake, coat them with a little flour before adding to the mixture.
Combine ingredients and ... saucepan. Cook until pears are transparent and juice ... thick syrup. Pour into 1/2 or 1 pint jars and seal while boiling hot.
Chop pears, add water ... headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 10 minutes. Yield: 7 half pints.
Using 2 parts pears to 1 part ... dozen). Cook slowly until it turns reddish color. When spoon feels sticky like Karo, take off fire or will get too stiff.
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