Overripe Pears... What to do with them?!!
I have ten or so VERY ripe pears... does anyone have any recipe ideas? I probably need to use them today!
Thanks for your help!!
-Peel & Core then dice
-Place in a heavy bottom pan with 1/2 cup water, 1tsp cinnamon.
-I don't add sugar, but I know most people have a sweeter tooth than I; so 1/4- 1/2 cup sugar.
-Cook on low heat, stirring occasionally - maybe 45 minutes to an hour.
-Use an immersion blender or potato masher to 'puree'
I like it lumpy, my wife likes it smooth.
or maybe a cobbler?
or any cake that uses apples just sub in the pears...
Peel, core, and poach them.
Use a very sweetened espresso poaching liquid, and then finish off the pears by drizzling them with a ginger-cranberry sauce.
Our daughter adores pear compote (as we call it, though I just looked it up and realized that it's not technically compote as we use no syrup...). Our recipe is very similar to legourmettv's except for these changes:
Don't peel the pears
Add a couple of whole cloves to the pears instead of cinnamon
Cook in the microwave with 1-2 tsp water for 5 minutes, check and then 3-5 minutes longer if needed
Puree if desired
Our toddler will eat a couple of small bowlsful plain or it can be mixed with yogurt or used as a topping for cereal or ice cream... It freezes well, too.
I use bosc pears for this dessert, but I'm sure most pears would work well!
Half and core pears. Put in a oven baking dish and spray with cooking spray. Top with cinnamon. Cook at 300 for 45 min or until soft. Take out and lightly drizzle with honey. Add in a few almonds or macadamia nuts, and if you have it, brownie bites. Heat for 5 - 10 more minutes. Take out, serve over some vanilla frozen yogurt. Sprinkle on the nuts.
I also like adding some orange zest, chocolate sauce and some more cinnamon. If serving for guests, I'll garnish with mint and even blueberries for added color.
Pear and almond/amaretto is a natural pairing, as in the frangipane tart. I put almond extract into pear sauce or compote.
Pears and apples are closely related and are largely interchangeable. I once bought a jar of pear sauce - if I hadn't known better I would have thought it was applesauce. It might have been made with the round, russet-skinned asian pear (some supermarkets call them apple pears).
You can also puree and use in quick breads/muffins as a substitute for apple sauce or pumpkin puree.
you could muddle them with pear-flavored vodka and rosemary-steeped sugar water - martini time!
Pear butter is my favourite. Cook in crockpot for 8 hours, puree and put back in crockpot with sugar for another 8 hours. Great with pork or toast.