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Pear Question
I have several old jam/preserve recipes from my grandmother which call for
pears to be peeled, cored, then either ground (jam) or sliced (preserve). My recollection of her jam/preserve was that the pears retained a noticable texture. When I buy pears for eating ripe, it seems the texture would be far too soft for grinding or slicing and retaining a texture after cooking. Are these recipes expecting a different kind of pear or pears that are not ripe? TIA -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
Wayne Boatwright wrote:
> I have several old jam/preserve recipes from my grandmother which call for > pears to be peeled, cored, then either ground (jam) or sliced (preserve). My > recollection of her jam/preserve was that the pears retained a noticable > texture. When I buy pears for eating ripe, it seems the texture would be far > too soft for grinding or slicing and retaining a texture after cooking. > > Are these recipes expecting a different kind of pear or pears that are not > ripe? My grandmother made hers with what we called "sand pears." They were hard and not particularly sweet. As close as I can imagine nowadays would be an unripe bosc pear. The texture of a preserve would be slightly gritty and, depending on how cooked it is,. still slightly resistant to the bite. Pastorio |
Wayne Boatwright wrote:
> I have several old jam/preserve recipes from my grandmother which call for > pears to be peeled, cored, then either ground (jam) or sliced (preserve). My > recollection of her jam/preserve was that the pears retained a noticable > texture. When I buy pears for eating ripe, it seems the texture would be far > too soft for grinding or slicing and retaining a texture after cooking. > > Are these recipes expecting a different kind of pear or pears that are not > ripe? My grandmother made hers with what we called "sand pears." They were hard and not particularly sweet. As close as I can imagine nowadays would be an unripe bosc pear. The texture of a preserve would be slightly gritty and, depending on how cooked it is,. still slightly resistant to the bite. Pastorio |
Wayne Boatwright wrote:
> I have several old jam/preserve recipes from my grandmother which call for > pears to be peeled, cored, then either ground (jam) or sliced (preserve). My > recollection of her jam/preserve was that the pears retained a noticable > texture. When I buy pears for eating ripe, it seems the texture would be far > too soft for grinding or slicing and retaining a texture after cooking. > > Are these recipes expecting a different kind of pear or pears that are not > ripe? > > TIA > "Kieffer" pears. They are large, irregular shaped, and hard and gritty. They are not much good for fresh eating* but they are fire blight resistant, self-pollinating, and good for cooking. There's another variety called "Pineapple" that should work, also unripe Asian pears. *You can eat them fresh if you wrap them individually in newspaper and store them for a few weeks for them to fully ripen and soften a bit. Pears (like bananas) do not ripen well on the tree. Best regards, Bob |
zxcvbob wrote:
> Wayne Boatwright wrote: > >> I have several old jam/preserve recipes from my grandmother which call >> for pears to be peeled, cored, then either ground (jam) or sliced >> (preserve). My recollection of her jam/preserve was that the pears >> retained a noticable texture. When I buy pears for eating ripe, it >> seems the texture would be far too soft for grinding or slicing and >> retaining a texture after cooking. >> >> Are these recipes expecting a different kind of pear or pears that are >> not ripe? >> >> TIA >> > > > "Kieffer" pears. They are large, irregular shaped, and hard and gritty. > They are not much good for fresh eating* but they are fire blight > resistant, self-pollinating, and good for cooking. There's another > variety called "Pineapple" that should work, also unripe Asian pears. > > *You can eat them fresh if you wrap them individually in newspaper and > store them for a few weeks for them to fully ripen and soften a bit. > Pears (like bananas) do not ripen well on the tree. > > Best regards, > Bob Bob is right, Kieffer are the best pear for making jams, etc. My father had two trees, my FIL had one, and I now have one, self-pollinating Kieffer in my backyard. I eat them raw but you have to wait for them to ripen on the countertop, or as above, wrapped in newspaper. For preserves, canned pear slices (make excellent pies and tarts), conserve, jams, pear honey, pear butter, etc they can't be beat. I've tried other varieties but they never turned out "right." I also use them for making wine and once distilled some of the wine into a pear brandy, long ago and in another country. Strange thing is, I've never seen them for sale in markets but often you can get some good soul to let you pick up a bucket or two as the Kieffer is very prolific. George |
George Shirley wrote:
> zxcvbob wrote: > >> Wayne Boatwright wrote: >> >>> I have several old jam/preserve recipes from my grandmother which >>> call for pears to be peeled, cored, then either ground (jam) or >>> sliced (preserve). My recollection of her jam/preserve was that the >>> pears retained a noticable texture. When I buy pears for eating >>> ripe, it seems the texture would be far too soft for grinding or >>> slicing and retaining a texture after cooking. >>> >>> Are these recipes expecting a different kind of pear or pears that >>> are not ripe? >>> >>> TIA >>> >> >> >> "Kieffer" pears. They are large, irregular shaped, and hard and >> gritty. They are not much good for fresh eating* but they are fire >> blight resistant, self-pollinating, and good for cooking. There's >> another variety called "Pineapple" that should work, also unripe Asian >> pears. >> >> *You can eat them fresh if you wrap them individually in newspaper and >> store them for a few weeks for them to fully ripen and soften a bit. >> Pears (like bananas) do not ripen well on the tree. >> >> Best regards, >> Bob > > > Bob is right, Kieffer are the best pear for making jams, etc. My father > had two trees, my FIL had one, and I now have one, self-pollinating > Kieffer in my backyard. I eat them raw but you have to wait for them to > ripen on the countertop, or as above, wrapped in newspaper. For > preserves, canned pear slices (make excellent pies and tarts), conserve, > jams, pear honey, pear butter, etc they can't be beat. I've tried other > varieties but they never turned out "right." I also use them for making > wine and once distilled some of the wine into a pear brandy, long ago > and in another country. > > Strange thing is, I've never seen them for sale in markets but often you > can get some good soul to let you pick up a bucket or two as the Kieffer > is very prolific. > > George > seckle pears are another winter variety that are good for jams and pickles. Ellen |
ellen wickberg wrote:
> George Shirley wrote: > >> zxcvbob wrote: >> >>> Wayne Boatwright wrote: >>> >>>> I have several old jam/preserve recipes from my grandmother which >>>> call for pears to be peeled, cored, then either ground (jam) or >>>> sliced (preserve). My recollection of her jam/preserve was that the >>>> pears retained a noticable texture. When I buy pears for eating >>>> ripe, it seems the texture would be far too soft for grinding or >>>> slicing and retaining a texture after cooking. >>>> >>>> Are these recipes expecting a different kind of pear or pears that >>>> are not ripe? >>>> >>>> TIA >>>> >>> >>> >>> "Kieffer" pears. They are large, irregular shaped, and hard and >>> gritty. They are not much good for fresh eating* but they are fire >>> blight resistant, self-pollinating, and good for cooking. There's >>> another variety called "Pineapple" that should work, also unripe >>> Asian pears. >>> >>> *You can eat them fresh if you wrap them individually in newspaper >>> and store them for a few weeks for them to fully ripen and soften a >>> bit. Pears (like bananas) do not ripen well on the tree. >>> >>> Best regards, >>> Bob >> >> >> >> Bob is right, Kieffer are the best pear for making jams, etc. My >> father had two trees, my FIL had one, and I now have one, >> self-pollinating Kieffer in my backyard. I eat them raw but you have >> to wait for them to ripen on the countertop, or as above, wrapped in >> newspaper. For preserves, canned pear slices (make excellent pies and >> tarts), conserve, jams, pear honey, pear butter, etc they can't be >> beat. I've tried other varieties but they never turned out "right." I >> also use them for making wine and once distilled some of the wine into >> a pear brandy, long ago and in another country. >> >> Strange thing is, I've never seen them for sale in markets but often >> you can get some good soul to let you pick up a bucket or two as the >> Kieffer is very prolific. >> >> George >> > seckle pears are another winter variety that are good for jams and pickles. > Ellen Kieffers, around here, usually ripen from July to August, sometimes as late as September, depending upon weather. I've never eaten a Sekle Ellen, what do they look like? George |
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 Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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 Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
George Shirley wrote:
> ellen wickberg wrote: > >> George Shirley wrote: >> >>> zxcvbob wrote: >>> >>>> Wayne Boatwright wrote: >>>> >>>>> I have several old jam/preserve recipes from my grandmother which >>>>> call for pears to be peeled, cored, then either ground (jam) or >>>>> sliced (preserve). My recollection of her jam/preserve was that >>>>> the pears retained a noticable texture. When I buy pears for >>>>> eating ripe, it seems the texture would be far too soft for >>>>> grinding or slicing and retaining a texture after cooking. >>>>> >>>>> Are these recipes expecting a different kind of pear or pears that >>>>> are not ripe? >>>>> >>>>> TIA >>>>> >>>> >>>> >>>> "Kieffer" pears. They are large, irregular shaped, and hard and >>>> gritty. They are not much good for fresh eating* but they are >>>> fire blight resistant, self-pollinating, and good for cooking. >>>> There's another variety called "Pineapple" that should work, also >>>> unripe Asian pears. >>>> >>>> *You can eat them fresh if you wrap them individually in newspaper >>>> and store them for a few weeks for them to fully ripen and soften a >>>> bit. Pears (like bananas) do not ripen well on the tree. >>>> >>>> Best regards, >>>> Bob >>> >>> >>> >>> >>> Bob is right, Kieffer are the best pear for making jams, etc. My >>> father had two trees, my FIL had one, and I now have one, >>> self-pollinating Kieffer in my backyard. I eat them raw but you have >>> to wait for them to ripen on the countertop, or as above, wrapped in >>> newspaper. For preserves, canned pear slices (make excellent pies and >>> tarts), conserve, jams, pear honey, pear butter, etc they can't be >>> beat. I've tried other varieties but they never turned out "right." I >>> also use them for making wine and once distilled some of the wine >>> into a pear brandy, long ago and in another country. >>> >>> Strange thing is, I've never seen them for sale in markets but often >>> you can get some good soul to let you pick up a bucket or two as the >>> Kieffer is very prolific. >>> >>> George >>> >> seckle pears are another winter variety that are good for jams and >> pickles. >> Ellen > > > Kieffers, around here, usually ripen from July to August, sometimes as > late as September, depending upon weather. I've never eaten a Sekle > Ellen, what do they look like? > > George > quite small, brownish-greenish fairly thick skin, inside whitish like most pears, fairly grainy, not really smooth or very juicy. Ellen |
ellen wickberg wrote:
> George Shirley wrote: > >> ellen wickberg wrote: >> >>> George Shirley wrote: >>> >>>> zxcvbob wrote: >>>> >>>>> Wayne Boatwright wrote: >>>>> >>>>>> I have several old jam/preserve recipes from my grandmother which >>>>>> call for pears to be peeled, cored, then either ground (jam) or >>>>>> sliced (preserve). My recollection of her jam/preserve was that >>>>>> the pears retained a noticable texture. When I buy pears for >>>>>> eating ripe, it seems the texture would be far too soft for >>>>>> grinding or slicing and retaining a texture after cooking. >>>>>> >>>>>> Are these recipes expecting a different kind of pear or pears that >>>>>> are not ripe? >>>>>> >>>>>> TIA >>>>>> >>>>> >>>>> >>>>> "Kieffer" pears. They are large, irregular shaped, and hard and >>>>> gritty. They are not much good for fresh eating* but they are >>>>> fire blight resistant, self-pollinating, and good for cooking. >>>>> There's another variety called "Pineapple" that should work, also >>>>> unripe Asian pears. >>>>> >>>>> *You can eat them fresh if you wrap them individually in newspaper >>>>> and store them for a few weeks for them to fully ripen and soften a >>>>> bit. Pears (like bananas) do not ripen well on the tree. >>>>> >>>>> Best regards, >>>>> Bob >>>> >>>> >>>> >>>> >>>> >>>> Bob is right, Kieffer are the best pear for making jams, etc. My >>>> father had two trees, my FIL had one, and I now have one, >>>> self-pollinating Kieffer in my backyard. I eat them raw but you have >>>> to wait for them to ripen on the countertop, or as above, wrapped in >>>> newspaper. For preserves, canned pear slices (make excellent pies >>>> and tarts), conserve, jams, pear honey, pear butter, etc they can't >>>> be beat. I've tried other varieties but they never turned out >>>> "right." I also use them for making wine and once distilled some of >>>> the wine into a pear brandy, long ago and in another country. >>>> >>>> Strange thing is, I've never seen them for sale in markets but often >>>> you can get some good soul to let you pick up a bucket or two as the >>>> Kieffer is very prolific. >>>> >>>> George >>>> >>> seckle pears are another winter variety that are good for jams and >>> pickles. >>> Ellen >> >> >> >> Kieffers, around here, usually ripen from July to August, sometimes as >> late as September, depending upon weather. I've never eaten a Sekle >> Ellen, what do they look like? >> >> George >> > quite small, brownish-greenish fairly thick skin, inside whitish like > most pears, fairly grainy, not really smooth or very juicy. > Ellen Sounds like a stunted Kieffer, have seen lots of them that way. A good healthy Kieffer, at least five years old, will have an abundance of very large round pears with the brownish-greenish skin, fairly grainy but often smooth and sometimes juicy. George |
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 Boatwright *¿* Don't forget the Pears in Brandy from the BBB. I used leftover Apricot Brandy last year with the "honey pears" and that's a superb choice. I can't find Apricot Brandy on post, so I bought Peach this year. Regular Brandy is alright but flavored is better IMHO. And I think for this particular recipe, firmer pears are better than riper, mushier. Edrena |
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. -- -Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05. Sam I Am! updated 4-9-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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. -- -Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05. Sam I Am! updated 4-9-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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. -- -Barb, <http://www.jamlady.eboard.com> Cam Ranh Bay food added 4-8-05. Sam I Am! updated 4-9-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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 |
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