>Dave Smith writes:
>
>Ray wrote:
>
>> We picked 3 boxes of pears and are renting a "wine press." Is there
>> anything I need to get the "solids" to settle out to make pear juice?
>
>You can wrap the pears in cheese cloth in the press, or you can filter
>the juice.

Good guess but no cigar. Wouldn't it be much simpler to eat the pears and
collect your ****? Don't laugh, that's essentially what most apple juice is...
it's been tried with pears but pears don't want to cooperate.

http://www.dow.com/liquidseps/prod/sp_apple.htm

There is really no way for mechanically extracting pear juice without losing
like 85% of the pear... same with peaches, and many tropical fruits... is why
those are sold as "nectars"... even pineapple juice is closer to nectar than a
juice, that's why it so readily separates. Many friuts can't be juiced nor can
they be made into nectars, like plums and berries, which is why those are
generally made into jams and jellies instead.

I don't know why anyone would want to "juice"/smash a perfectly good pear,
fresh pears are delicious. There are other ways to preserve pears when one has
too many, they can be cooked/canned, dried/dehydrated, made into pear
sauce/butter, preserved whole in liquor, and aside from eating out of hand my
favorite:

This is about on par with the greatest sex you ever had... and far, far easier
to replicate.

PEAR ICE CREAM WITH SPICED PEAR COMPOTE

Ice Cream
2 1/4 pounds ripe Anjou or Comice pears, peeled, halved, cored, thinly sliced
(about 4 cups)
1 cup pear nectar
1 tablespoon fresh lemon juice

6 large egg yolks
3/4 cup sugar
2 cups whipping cream
1 2-inch piece vanilla bean, split lengthwise

1/2 cup light corn syrup

Pear Compote
2 cups GewÜrztraminer wine
1/2 cup sugar
2 whole cloves
1 4 1/2-inch piece vanilla bean, split lengthwise
2 1/2 pounds firm but ripe Anjou or Comice pears (about 6), peeled, halved,
cored, cut into 1/3-inch-thick slices

For ice cream:
Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to
boil over medium-high heat. Transfer to processor; puree until smooth. Chill
until cold.

Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in
heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to
same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over
low heat until custard thickens and leaves path on back of spoon when finger is
drawn across, about 7 minutes (do not boil). Pour through strainer into bowl.
Mix in 1 cup cream. Cool 15 minutes.

Add corn syrup and 3 cups pear puree to custard and whisk until blended
(reserve any remaining pear puree for another use). Chill custard until cold,
at least 4 hour or overnight.

Transfer custard to ice cream maker. Process according to manufacturer's
instructions. Transfer to covered container and freeze. (Can be made 2 days
ahead.)

For compote:
Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from
vanilla bean into saucepan; add bean. Stir over medium heat until sugar
dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes.
Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan
until slightly thickened and syrupy, adding any juices from bowl of pears,
about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or
overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and
keep chilled.)

Scoop ice cream into goblets. Spoon pears and syrup over and serve.
---



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
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"Life would be devoid of all meaning were it without tribulation."
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