Conference turris::cooks

... cos if you do I think I can get you a recipe. Any ideas on what 
was in your grandmother's version so I can check?

Sheridan
:^)

    Nope, the pears were in bite-size pieces in a sweet, spicy juice.
    
    The were 'sweet', not sour like dill pickles.  I would guess there
    was cloves, cinnamon, that type of thing.  
    
    We used to serve them with pork dishes such as roast pork, pork chops,
    etc.
    
    Please do check .... it was a childhood favorite and I have never been
    able to find a recipe !!
    
    /Pat
    

>    Nope, the pears were in bite-size pieces in a sweet, spicy juice.
    
southern recipe....I used small seckle pears last time I made it.  I have
the recipe at home, but it isn't that delicate a process.  Make a sugar
syrup (4 parts water and 2 of sugar) and add cinnamon sticks and cloves
to the mixture - 2 or 3 sticks and 5 or 6 cloves per quart of water...add
1 cup of cider vinegar per quart of water.  Bring to a simmer and then add 
peeled, cored whole small pears (stem still on them - core them carefully 
from the bottom using a pointed small knife or apple corer).  Simmer the 
pears, stirring them around well until they are tender to the fork.  
Take off heat and set aside to cool.  When cool, you can re-heat these and 
pack into sterilized jars and can them just like canned fruit...or, as I do, 
you can move to a closed container and store in the refrigerator.  We eat 
them so fast when I make them that they don't spoil.  They will last approx.
two weeks when refrigerated.

    Sounds promising .... will give it a try this summer !!
    
    Thanks.....
    
    /pat
    

    Hi,
     The Country Living Magazine dated Oct.1991 has some interesting pear
    recipes. Maybe your local library has a back issue.
    

The following recipe may be what you are searching for.  You could always leave 
out the lemon.  I have never actually tried this.  If you do make it, could you
post the results here, I would love to know what this tastes like.

By the way this is a british recipe, I think their measurements are different
than american measurements?


Pear and Lemon Pickle

2lb conference pears, peeled
8 oz soft light brown sugar
1/2 pint white wine vinegar
1/2 pint cider vinegar
1 dessertspoon 5 spice powder
1/2 stick cinnamon, broken into 3 pieces
4 oz castor sugar
1 t juniper berries
1/2 teaspoon cloves
thin slices of lemon

On a very low heat, dissolve the sugar into the liquid, spices and lemon slices.
Add the pears, leaving whole and with the stems attached.  Simmer for 20 mins 
until transparent in colour.  Place pears in warm jars.  Reduce the liquid to
1/2 pint.  Pour into jars and seal.

    DiaNNe! Do you cook!?
    
    Ben

Ben

As kiwi's are great cooks!


Di

    Just kidding DiaNNe.. I'll have to give your recipe a try!
    
    Ben

    refer to 3543.1 for antother recipe. It calls for cucumbers but
    you can substitute pears instead of cucumbers.
    

    Hi,
     I have this recipe for pickled peaches,pears, and crab apples. This is
    from an 1944 Fannie FARMER COOKBOOK.
    1/2 Peck Peaches
    2 pounds brown sugar
    1 pint vinegar
    1 ounce stick cinnamon
    Cloves
    
    Boil sugar,vinegar,and cinnamon 5 minutes. Dip peaches quickly in hot
    water,then rub the fur with a towel.Stick each peach with 4 cloves or
    add 2 tablesoons whole cloves to sirup. Cook peaches in sirup,a few at
    a time,until tender(about 10 minutes).Pack closely in hot sterilized
    jars,fill with sirup,and seal.If necessary,make additional sirup to
    fill jars.
    
    Pickled Crab Apples.Select firm fruit.Do not pare but cut out blossom
    end. Prick several times.
    
    Pickled Pears. Use small hard pears or large pears quartered. If skin
    is very tough,pare.