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..."

in article , zxcvbob at
wrote on 16/10/03 5:35 pm:

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..."

why not do them like pickled crabapples or in a heavy syrup (whole) Ellen

Which way you going home Bob? If you're driving up I10 I live half a
mile off the highway and could give you directions. Bring mayhaw jelly
and I'll send you home with a 1.5 lb bag of Community Dark Roast and
some fig preserves and hot sauce. BSEG

George

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..."

Pears make nice jam. They can be combined with grape, cranberry or
various other fruits.

Regards, Dianna
_______________________________________________
To reply, please remove "fluff" from my address.

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..."

I really liked that quince butter I made from leftover quince jellymaking. The
two fruits are related - you might try stewing them uip with a vanilla bean (or
add 1/2 tsp vanilla at end). I added ground coriander and ginger and less of
cinnamon and cloves. Didn't want to overpower the delicate taste. Was just
right. And easier than jam or jelly.
Edrena

zxcvbob wrote in
:

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?

Pear Honey

Wayne

George Shirley wrote:
Which way you going home Bob? If you're driving up I10 I live half a
mile off the highway and could give you directions. Bring mayhaw jelly
and I'll send you home with a 1.5 lb bag of Community Dark Roast and
some fig preserves and hot sauce. BSEG

George


US59 to Lufkin, then US259 and 271 to OK, then Indian Nation Turnpike, and
I44 to I35. Sorry 'bout that.

Bob

Pear honey, pear butter, pear slices in very light syrup (just made a
cobbler from a quart of those this week), pear wine, pear sauce. The
list is endless. Anything you can use an apple for you can use a pear for.

George

Dianna Visek wrote:
Pears make nice jam. They can be combined with grape, cranberry or
various other fruits.

Regards, Dianna
_______________________________________________
To reply, please remove "fluff" from my address.

zxcvbob wrote:

George Shirley wrote:

Which way you going home Bob? If you're driving up I10 I live half a
mile off the highway and could give you directions. Bring mayhaw jelly
and I'll send you home with a 1.5 lb bag of Community Dark Roast and
some fig preserves and hot sauce. BSEG

George


US59 to Lufkin, then US259 and 271 to OK, then Indian Nation Turnpike,
and I44 to I35. Sorry 'bout that.

Bob


At's okay, next time let me know you're coming to Houston and I'll drive
over. My kids, grandkids, etc. all live there anyway and I can use them
as an excuse to come meet you and unload some stuff from the pantry.

Have a safe trip home.

George

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..."



Mix with other, sweeter pears to make pear wine -- they'd add a nice bit
of tannin.

Peg

In article , zxcvbob
writes
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..."


Pear & CRanberry chutney - thats my fave

--
************************************************** *********************
I am a phagocyte in the the bloodstream of the body politic
************************************************** *********************

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.)