In article , zxcvbob
wrote:

I just picked about 5 pounds of pears from a wild pear tree that grew
up next to my parents' garage. It's about 30 feet tall, and the
pears are about the size of a walnut. They are hard and juicy, with
a tan russeted skin, and they are *very* astringent but with little
acid. Almost all of them have the stem attached.

Any ideas what they might be good for?

I thought maybe pack a quart jar with them, add a cinnamon stick, and
cover with vinegar, and enter it in the Olmsted County fair next year
as a joke (they don't open and taste anything except the jellies).
They ought to look adorable that way.

Would the juice be good for making jelly?


Thanks for any suggestions. I'm getting back on the road early tomorrow
and probably won't get to read any responses until Saturday night.

Best regards,
Bob

"I saw miles and miles of Texas..."


Man, you're getting all manner of suggestions for the little rocks (size
of a WALNUT?) and here I'm thinkin' "swine food." Show's what I know.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)