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Pears we pulled off our tree

lilpixy Sep 16, 2012 04:21 PM

I have a pear tree in my yard....my kids pulled about 50 of them off yesterday and I noticed that all though they are NOT horrible they are definitely not good enough IMO to be eaten out of hand...so, the question I have is what in the sam hell do I do with them? any ideas?

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    smtucker RE: lilpixy Sep 16, 2012 07:01 PM

    I think poaching under-ripe pears helps pull out their sweetness. The poaching liquid could be many different things depending on your preferences. If they are very sour, you might consider a savory chutney to serve with meats.

    1 Reply
    1. re: smtucker
      lunchbox RE: smtucker Sep 16, 2012 07:03 PM

      What SMTucker said, plus Jam. add in what the pears themselves ae lacking- texture with some ginger or apples, sweetness, etc. You might get a little over-peared, but they do pair nicely with cheeses and nuts.

    2. chefathome RE: lilpixy Sep 16, 2012 07:04 PM

      I would make pear jam. My favourite recipe includes vanilla bean. Or you could make a pear ginger chutney. I've also made pear crisp.

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        Querencia RE: lilpixy Sep 16, 2012 07:11 PM

        Pear Marmalade: Peel and core 5 pounds of hard nasty pears from your tree. Grind them coarsely or process in a Cuisinart coarsely along with 1 whole lemon, rind and all, just take out the seeds. Add 1/2 cup chopped candied ginger, 1 entire can crushed pineapple, and 7 cups of sugar. Simmer until it gels. Makes 11-12 glasses.

        1 Reply
        1. re: Querencia
          lilpixy RE: Querencia Sep 16, 2012 08:28 PM

          Querencia, I don't own a cuisinart or any kind of food processor. What I have is a blender and a hand mixer...can I use either of those?

        2. lilpixy RE: lilpixy Sep 16, 2012 07:37 PM

          All amazing ideas....I don't bake, at least I've never been successfull at it and I cringe when i think of the work that goes into canning...I am a poor poor chowhound LOL. I am looking for simple stove top like recipes. Thanks however, to everybody who replied.

          3 Replies
          1. re: lilpixy
            smtucker RE: lilpixy Sep 16, 2012 07:43 PM

            Chutney and Marmalade are both simple stovetop recipes. They will keep in the fridge for months. And if there is too much, you can give the refrigerated goodness to friends.

            1. re: smtucker
              lilpixy RE: smtucker Sep 16, 2012 08:26 PM

              would any of you be so kind as to give me a recipe or a link....in its entirety? I apologize in advance for my neediness

              1. re: lilpixy
                Harters RE: lilpixy Sep 17, 2012 01:56 AM

                Pear Chutney..... it's an old recipe I have, so apologies that the measurements are not metric. This yields about 6 pounds.

                4lb pears
                8oz onion
                1.5 pints brown malt vinegar
                1.5 lbs sugar
                6oz chopped preserved ginger
                8oz raisins
                0.5 teaspoon each, ground mixed spice, dry mustard powder, ground cinnaomon
                1 teaspoon salt

                Chop pears and onions finely (processor is a good idea). Put in pan with half the vinegar and simmer until soft and pulpy. Add eveything else and simmer until thick. Then put into storage jars. This a long-temr keeper which will last, literally, for years in the cupboard. And no need to fridge once you've opened a jar.

          2. meatn3 RE: lilpixy Sep 16, 2012 09:06 PM

            Do you have a crock pot? This pear butter recipe is nice. If you don't want to can the results you can freeze it or put it in the refrigerator.


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              acgold7 RE: lilpixy Sep 16, 2012 09:32 PM

              You do know that pears must be ripened off the tree, refrigerated, for about two weeks, right? That's probably why they're not great now.

              1 Reply
              1. re: acgold7
                ipsedixit RE: acgold7 Sep 16, 2012 10:14 PM



              2. sunshine842 RE: lilpixy Sep 16, 2012 10:27 PM

                You can also make pear sauce -- just like applesauce.

                Peel and seed the pears, then cook them down with some sugar, a pinch of salt, and a little cinnamon.

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                  Splendid Spatula RE: lilpixy Sep 17, 2012 09:28 AM

                  We have a very old pear tree, too, and the pears cannot be eaten out of hand when picked. I did some research into pears, and learned that many varieties need to be chilled before being left to ripen. Apparently one should generally not let pears ripen on the tree, but pick them when they snap off the stem easily, then chill at close to freezing for a few days. Then let them ripen.

                  Now, I should say that we're experimenting with this, and our pears are still rock hard and gritty. They cook up OK, so it may be that they are never able to be eaten out of hand. The tree is well over 100 years old, and I can't figure out the type of pear. Anyway, it will be chutney or jam or maybe pickled pears for us, I think.

                  1. lilpixy RE: lilpixy Sep 17, 2012 11:03 AM

                    Thanks for the tips about putting in them in the fridge,hopefully that works. It would be nice to have a source of healthy snacks right in my front yard :)

                    1. Robin Joy RE: lilpixy Sep 17, 2012 11:53 AM

                      Pear, pea and watercress soup:


                      We use a little less onion and add the watercress a few minutes before the end of cooking. It's terrific hot, or chilled on a hot day.

                      Challenge guests to guess what's in it.

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