Grow Your Own Magazine

One of the clients at the day care centre where I work bought me some cooking pears any ideas for a pudding using them cheap but no alchol!!

I can offer a choice of chocolate pear upside down pudding; fresh pear shortcake; poached pears in sugar syrup or spiced pears. Let me know which (if any) you would like me to type up.

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Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Tarte Tartin but made with pears and served with a chocolate sauce??
Not got the recipe but you use puff pastry, pears, butter and sugar- you'll need to google the amounts , but it's easy and quick to make so long as you have the right sort of pan/dish. (slurp smilie!!)

poached pears in syrup and spiced pears sound good if I could have those two Believe it or not thioer a bit funny about chocolate!!

Poached Pears (or other fruit) in sugar syrup - from the Good Housekeeping cookery book.

50 - 125g (2-4 oz) sugar
450g (1lb) fresh firm fruit (eg apples, gooseberries, peaches, pears, plums) prepared weight

1. Slowly dissolve the sugar in 300ml (1/2 pt) water in a large heavy-based saucepan over a gentle heat. Bring to the boil and boil for 1 minute.
2. Add the fruit and simmer very gently in the sugar syrup until almost cooked, turning occasionally with a slotted spoon.
3. To prevent the fruit becoming mushy, remove the pan from the heat, cover and leave for several minutes; the fruit will finish cookin gin the residual heat.

Flavourings:

Apples - add a squeeze of lemon juice, a strip of lemon rind, 1 or 2 cloves, or a small piece of cinnamon stick.

Gooseberry - add a piece of bruised root ginger or a pinch of ground ginger.

Peaches - add 45 - 60ml (3-4 tbsp) brandy after the fruit has cooked.

Pears - add 1 or 2 cloves or a small piece of cinnamon stick.

Plums - add the plum kernels or a few almonds while the fruit is coking.

Rhubarb - add a piece of bruised root ginger, a piece of cinnamon stick or a strip of lemon or orange rind.

__________________
Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Spiced Pears - recipe book as above

900g (2lb) firm eating pears, peeled, cored and quartered
450mo (3/4pint) cider vinegar
450g (1lb) sugar
1 cinnamon stick
10 cloves
1 small piece of root ginger


1. Place the pears in a saucepan, cover with boiling water and cook gently for about 5 minutes until almost tender, then drain.

2. Pour the vinegar into a pan and add 300ml (1/2 pint) water, sugar, cinnamon, cloves and root ginger. Heat gently, stirring, until the sugar has dissolved, then boil for 5 minutes.

3. Add the pears and continue cooking until the pears are tender.

4. Remove the pears with a slotted spoon and pack into prepared jars. Strain the vinegar syrup to remove spices; pour over the pears to cover.

5. Cover the jars immediately with airtight and vinegar-proof tops.

__________________
Happy Gardening,
Shirley

http://www.honeyjukes.co.uk

Thankyou shirlthegirl will give them a try!!

Pears in Red Wine is good, so would Pears in Red Grape Juice work?

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~ What do I think of Western civilisation? I think it would be a very good idea ~ Gandhi

Should do Two Sheds - you could cut down on sugar too as the juice is sweeter than the wine..

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Earth laughs in flowers. Ralph Waldo Emerson

www.vegheaven.blogspot.com

Updated November 30th - Mr Stinky's Excellent Adventure (and a Christmas Cake)

Not a pudding,but pear chutney is lovely.

Mmmm yeah pear tarte tatin is gorgeous, I did one with shortcrust pastry and it was totally delish. Went back for seconds... thirds... then it was gone...

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Dwell simply ~ love richly