|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
Tip: Try preserves pineapple for more results.
1 - 10 of 11 for pear preserves pineapple
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Peel, core, and chop pears; mix with pineapple and sugar. Add ... peel; let stand overnight. Next morning, cook slowly until nearly thick, about 2 1/2 hours.
Place all ingredients in a 1-quart pan and cook over medium heat, stirring frequently until mixture boils and thickens, approximately 20 minutes. May ...
Peel, core and dice pears before measuring. Combine ... food chopper. Add pineapple. Cook about ... for tart fillings sprinkled with finely chopped nuts.
Peel, grate and weigh the pineapple. Put pound ... 6 good sized pears to a pulp; ... minutes and skim it. Let it stand 10 minutes, skim it again and strain it.
In a large ... vanilla extracts and preserves. Place fruit ... 350 degrees about 15 minutes. Makes 120 muffins if using 1 3/4 inch diameter muffin cups.
Mix preserves and vermouth together and pour over fruit. Top with crushed macaroons or lemon cookies. Heat in 350°F oven until it bubbles. Serves 8 to 10.
Cook until thick. It takes a little while and be careful to stir it as it could scorch. Place in jars and seal.
Dice peeled pears. Combine all and let stand awhile before starting to cook. Cook low heat 1/4 hours or until clear and thick. Stir. Put in jars and seal.
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.
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