On Tue 12 Apr 2005 09:14:33a, Melba's Jammin' wrote in rec.food.preserving:

> In article >, Wayne Boatwright
> > wrote:
>
>> Thank you ALL for your comments and recommendations. I really
>> appreciate it. I may have to resort to a really firm bosc pear as I
>> doubt I have access to either the Kiefer or the Seckle varieties.
>>
>> Aren't the Seckle pears the "tiny" little pears that are quite hard?
>>
>> There are three recipes of my grandmothers that I want to make; Pear
>> Honey, Brandied Pear Jam, and Pear Preserves.
>
>>
>> I'll be on the lookout for any of these pear varieties I can find.
>>
>> Thanks again!
>
> Wayne, FWIW, I used Bartletts for Pear Honey when I made it. On the
> ripe side. I'm not fond of pear stuff because to me it's just sweet on
> sweet.

Thanks, Barb. This may be just a nostalgia taste in my head, but I want to
give them a try. Haven't had any of these recipes since my grandmother
made them years ago. Loved them then, but tastes do change.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974