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Pearfect Pears - just too many

Help -

I recently came by 40 or so fresh ripe bartlett pears and I'm running out of ideas so I need some new thoughts on what to do with them.

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  1. I would can them or freeze them so I could enjoy them in the winter.

    1 Reply
    1. re: bigjimbray

      Please tell me how to freeze them. Thanks. I have Asian pears, but I assume it's the same? Seriously, they're rotting in my driveway and I'm sick of eating them. Please help.

    2. This sounds like the perfect time to revive Galleygirl's Pear Tart. Here's the recipe, which was posted a couple of years ago and is a 'hound favorite:

      on Oct 14, 2004 galleygirl replied

      This is my father's all-time favorite dessert...I got it from a chef-friend of mine, named Laurie....She calls it a Pear Tart, but it's more like a dense, rich, buttery cake, made heavy by the pear juice that infuses it...Don't overcook; it's even better the next day!

      Laurie's Pear Tart

      3 or 4 ripe juicey pears....
      Peel,core and cut into sixths, or eighths

      Cream
      1 stick butter
      3/4 c. sugar
      1teasoon vanilla..

      Add
      2 eggs, one at a time...

      Combine
      1 c. flour
      1 teasoon baking powder
      1/2 t. salt...

      Add to butter mixture.

      Spray an 8" (important) spring form pan with Pam...Spread the batter in it..Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter...Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g)...The more pears, the moister the cake will be.

      Bake at 350 degrees til a skewer comes out clean, about an hour...If you have any doubts, UNDERBAKE....This is a whole different animal if it dries out...Then it's just a cake; correctly done, you'll love it...It's just one of those recipes that is greater than the sum of it's parts. really. Ask my Dad...;)

      5 Replies
      1. re: DanaB

        Really if you get a chance, please do try this pear tart. It's very easy to make and very wonderful! I love it best with just a drizzle of homemade caramel sauce, but it's even good plain.

        1. re: DanaB

          I made this last nite and it got rave reviews. Thanks much - now on to the rest of the ideas!

          1. re: DanaB

            can anyone please tell me just how much 1stick of butter is? 1/4 cup? 1/2 cup? -- am trying to make this for thanksgiving dinner tonite ....

            thanks v. much -

              1. re: MMRuth

                MMRuth, thanks so much for the quick reply!!

          2. Make up a batch of pear sauce infused with vanilla and maple syrup.

            Great alone or on pound cake, cheesecake, potatoes, yogurt, etc.
            Freezes well.

            1. They are too watery to freeze. I like to make pear mincemeat. It keeps well and is a lighter and brighter version of traditional mincemeat. If you are interested i can post a recipe.

              1. For a low-calorie treatment, I simply cook them with cinnamon, without water since they make plenty of sauce themselves. They don't have to get really soft--they can be firm chunks depending on the size I cut them to. The juice thickens and gets sticky. I put it in jars or freeze it in containers for pouring hot over cold cottage cheese with a topping of chopped walnuts--breakfast sundaes! If they get mushy I simply press them into pear sauce. Good that way too.