|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 preserving pears
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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.
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.
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 shortening; gradually add sugar, beating at medium speed until well blended. Add eggs, one at a time, beating after each addition. Combine ...
Combine dry ingredients in large bowl. Add oil, then eggs and beat well. Add buttermilk and vanilla; mix well. Stir in nuts, raisins, and preserves. ...
Cream butter, sugar ... mixture. Add vanilla, pear preserves, pecans, dates ... Pam. To keep pears, pecans, etc. ... 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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