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Overripe Pears... What to do with them?!!

c
Carbear99 Dec 2, 2008 09:22 AM

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!!

  1. legourmettv Dec 2, 2008 09:30 AM

    Pear Sauce?

    -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...

    G.

    2 Replies
    1. re: legourmettv
      HaagenDazs Dec 2, 2008 10:11 AM

      I was thinking the same thing. Pear sauce like apple sauce.

      1. re: HaagenDazs
        k
        KiltedCook Dec 2, 2008 11:24 AM

        Thicken that Pear Sauce and use it as a filling for Puff Pastry Empanadas.

    2. ipsedixit Dec 2, 2008 09:33 AM

      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.

      1. l
        Laurella Dec 2, 2008 09:44 AM

        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.

        1. l
          lcool Dec 2, 2008 10:22 AM

          My vote is for pear sauce.It is just lovely boozed up a bit (? grappa?) and served with pound cake and chocolate.The hands down favorite,as we always have many excess pairs from the neighbor that grows them.

          2 Replies
          1. re: lcool
            m
            Mr Bigglesworth Dec 2, 2008 10:32 AM

            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.

            1. re: lcool
              greygarious Dec 4, 2008 09:33 AM

              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).

            2. chloe103 Dec 2, 2008 04:12 PM

              You can also puree and use in quick breads/muffins as a substitute for apple sauce or pumpkin puree.

              1. j
                jmullen1251 Dec 4, 2008 08:14 AM

                you could muddle them with pear-flavored vodka and rosemary-steeped sugar water - martini time!

                1. sarah galvin Dec 4, 2008 08:57 AM

                  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.

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