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Eat your pears … Also, I finally dragged out the lemon juice from the fridge. One cup of sugar for 4 cups of pears makes them only slightly sweet. Many connoisseurs prefer Asian pears raw because of the crisp, juicy texture. Reduce the heat to medium-low heat and place the pears into the steamer basket. Sprinkle the pears with sugar. Once the pears are done, you can add 1/4 cup of sour cherries, cranberries, or raisins to the liquid. Put a lid on the saucepan and steam the pears for 15 minutes or until soft. Our harvest this year has been amazing, but holy fruit, batman! Replace the tops of the pears. Note: you both heat the Asian pears and then pack the Asian pears in the same syrup! If you have an ancient tree in your garden that yields rock-hard pears that no amount of mollycoddling indoors will ripen, then you have an old-fashioned cooking variety, a fruit that is commercially obsolete but great for cooks. Next day you will be surprised at how much juice they have produced. Amber Holte Step 4. Using frozen concentrated apple or white grape juice is a great and easy substitution for refined sugar syrup. If you prefer to core your apples before cutting them, or if you like to use a dedicated apple corer/slicer gadget, you can do the same with Asian pears. Pears are picked when they are hard so they don't bruise, then stored. If you're steaming for a puree or baby food, steam the pears until they're very soft. Pack the pears into sanitized jars (leaving 1/2 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. Pears are a low-calorie, practically fat-free source of dietary fiber, vitamin C and other nutrients. They're edible, but crunchy and tasteless. Note: you both heat the pears and then pack the pears in the same syrup! How to cook pears When cooking with pears, choose slightly underripe ones, as they’ll keep their shape better. Pears come in many different varieties. Dunk the pears in icy cold water to prevent them from cooking (and to bring them back to an edible temperature). They ripen when returned to room temperature. Back to Chocolate-Dipped Pears. Among the plethora of fresh apples and a variety of pears dotting the produce shelves, you’ll soon find Korean Pears. So -- any ideas of what I could do with these pears? You're done! I used 3/4 cup sugar and 3/4 cup water. The amount of sugar is up to you and how sweet you want the pears. Enjoy, and go can something! If you were on Instagram yesterday, then you may have seen the post I shared about all the Asian Pears I picked from my fruit trees. Canning pears is so so simple! Procedure: Wash and peel pears. Use unripe pears now for a variety of culinary treatments that make virtues out of the pears' firmness, crisp texture and higher pectin levels compared to ripe pears. On the left in the small pot, a simple sugar. Pack the Asian pears into sanitized jars (leaving 1/2 inch space at the top) and cover with boiling sugar syrup leaving 1/2 inch head space. Cook them in a pot with sugar and cinnamon. Slice, if desired. You don’t want to overcook them, but when you are canning pears, a hot pack works best. The pears you buy in the grocery store have been bred to produce far fewer sclereids, stone cells. Cut in halves and remove cores. At just over 100 calories per serving, it's not only a delicious choice for dinner, it's a healthy one, too. Pears are a low-calorie, practically fat-free source of dietary fiber, vitamin C and other nutrients. Pears are a popular choice for pie, bread, and cake, but they are also excellent in salads, soups, and on pizza. For halved or quartered pears, it may take as little as 5 minutes. Leave to poach for a little longer if they feel too hard. Prepare a very light, light, or medium syrup or pack pears in apple juice, white grape juice, or water. Check the pears are soft by sticking a knife into them gently. All pears produce stone cells, but there are a few ways to get around them. Cook pears 5-6 minutes in syrup, just enough to heat them through. (If you don't cook or heat the pears first, this is called "cold packing"). I wasn't sure what I was going to do with the pears further along, but I knew I wanted them soft, really soft. Most people do not like sand in their food. Thank you, Ms. Stewart. Poach whole (15-25 mins); quarter and roast (20-25 … Transfer pears to heavy cooking pot. How much you use is a matter of personal preference, but 1/2 cup per quart is typical. You’ll need 48 oz of juice per 4 pounds of pears using a hot pack process. Think pears don't belong in soup? Poached pears are a delicious autumn dessert, and they're easy to make. By using this method, you also keep all the messy skin pieces in one place to be easily disposed of later. Allow the pears to sit for 10-15 minutes or until the sugar has dissolved and a syrup has formed. We've simplified the process so you can have a go yourself! So what can be done to make sure the pears you use do not contain these hard stone cells? If you stick the fork in the pears and they easily slide off, then they are ready. Hot Pack - Boil drained pears 5 minutes in syrup, juice or water. Use one can of thawed concentrate mixed with three cans of water. It takes no time at all to have fresh pears throughout the entire winter. A few have gone directly to mold - I had to throw three away yesterday. Browse over 350 pear recipes. All Reviews for Chocolate-Dipped Pears - of Reviews. I do recommend that the pears be well chilled before beginning, as this helps the chocolate to set quickly. Saute them in a frying pan for an alternative to eating them raw. Asian pears are firm like apples, and most varieties have the same shape as apples, so you can use the same cutting techniques for both. Then, pack the pears in jars, leaving the appropriate headspace, and freeze. Step 9 - Fill the jars. So simple and yet so elegant. A Korean Pear is like the love child of a big green apple and a Bosc pear — round, bigger than typical pears, with a crisp, sweet, white interior with a brownish-yellow skin. I used two caps full of lemon juice. Amber Holte Step 3. Masterchef contestant Steve warmed the judges' hearts with his delicious seven-part poached pear dessert. (If you don't cook or heat the Asian pears … To prevent discoloration, keep pears in an ascorbic acid solution. Step 9 - Fill the jars. Because Asian pears don't oxidize when you cut them, they won't turn brown as apples do when you expose them to the air. No matter how you decide to cook your pears, remember to enjoy this unique F lorida fruit. This simple, top-rated soup features sliced red bell peppers, carrots, shallots, and pears simmered in chicken broth and seasoned with red pepper, black pepper, and salt. I guess they're just never going to ripen. continue peeling and prepping pears like this until you have processed all the pears you choose to can or cook for immediate use. Also, the more sugar, the thicker the syrup will become. Let the pears macerate covered in pot in frig over night. Think again. You can also use a fork instead. to make them soft, i want to make a dish with pears and ice cream. I added both to the chopped pears and simmered again. Using a slotted spoon, pack hot pears into hot jars, covering with the same syrup you cooked them in, leaving a 1/2-inch headspace. Saute them in a frying pan for an alternative to eating them raw. 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