|The Great Book of Pears|
|by Barbara Jeanne Flores|
Anecdotes, recipes, history and growing tips for common and gourmet pears from throughout the world.
101 - 110 of 138 for pear syrup
Use jars with ... pare and cut pears into quarters. Treat ... Cover pears with syrup leaving 1/2 inch ... Approximately 55 calories. Diabetic exchange: 1 fruit.
Wash pears; remove the ... spice bag. Drain syrup from the pears ... enough water to cover. Drain. Finish the same way as Seckle pears. Makes about 8 pints.
Wash, cut pears in half. Remove seeds and peel. Make a syrup of vinegar, water ... jars. Adjust lids. Process quarts in boiling water bath for 20 minutes.
In frying pan, ... very lightly, add pears with half the syrup from the can. ... Sprinkle toasted almonds over pears. Top with cream or whipped topping.
Peel, quarter and core pears. Immediately put ... Pour pears and syrup into a serving ... over the pears. Serve chilled. Serves 6. Good with a heavy meal.
Drain pears and reserve 1 tablespoon syrup. Dice small ... heat. Stir until clear. Add diced pears and simmer 5 minutes. Pour into hot sterilized jars. Seal.
Drain pears, reserve 1 cup syrup. Slice pears ... Cook on buttered griddle until golden brown on both sides. Serve pear sauce over French toast. Serves 6.
Pare pears, leaving whole ... cooked. Pour boiling syrup over pears. Cover ... to 15 minutes and then drained before they are added to the pickling syrup.
Drain syrup from pears into saucepan. Add ... Chill well. Serve with a light cookie. Goes well as a light ending to a heavier, especially Italian, meal.
Toss almonds with ... halve and core pears. Cut into ... pear slices from syrup. Dissolve 2 ... heating slightly and brush over pears. Makes 8 to 10 servings.
top of page