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Using the last of the pear sauce
Using the last of the pear sauce
Used the last pint of pear sauce today making an "applesauce" cake. Came
out quite good. The Kiefer pear tree is blooming and we are hoping for a
good crop this year. The tree is young so the crop will probably not be
very large. Luckily a friend has a very large pear tree and is willing
to share the fruit. In return for picking rights I give him pear sauce,
pear slices in light syrup, pear honey, pear butter, and pear jelly.
Seems to satisfy us both. He also has Japanese persimmons and 2
varieties of muscadines (scuppernongs). Dean is a very nice person to be
friends with. <VBG>
It's a beautiful day in SW Louisiana with lots of sunshine and temps in
the low-eighties. The fruit trees are all abloom and the white iris are
breaking into bloom also. The California poppies are about to pop open
but the somewhat later to bloom spring flowers are already budding.
I think I'll get all my empty jars back into the cases, inventory my
lids, pectin, etc. and make sure everything is ready.
George
Used the last pint of pear sauce today making an "applesauce" cake. Came
out quite good. The Kiefer pear tree is blooming and we are hoping for a
good crop this year. The tree is young so the crop will probably not be
very large. Luckily a friend has a very large pear tree and is willing
to share the fruit. In return for picking rights I give him pear sauce,
pear slices in light syrup, pear honey, pear butter, and pear jelly.
Seems to satisfy us both. He also has Japanese persimmons and 2
varieties of muscadines (scuppernongs). Dean is a very nice person to be
friends with. <VBG>
It's a beautiful day in SW Louisiana with lots of sunshine and temps in
the low-eighties. The fruit trees are all abloom and the white iris are
breaking into bloom also. The California poppies are about to pop open
but the somewhat later to bloom spring flowers are already budding.
I think I'll get all my empty jars back into the cases, inventory my
lids, pectin, etc. and make sure everything is ready.
George
Re: Using the last of the pear sauce
"George Shirley" <gshirl@bellsouth,net > wrote in message
news:OyVCj.18495$by3.6434@bignews5.bellsouth,net ...
> Used the last pint of pear sauce today making an "applesauce" cake. Came
> out quite good. The Kiefer pear tree is blooming and we are hoping for a
> good crop this year. The tree is young so the crop will probably not be
> very large. Luckily a friend has a very large pear tree and is willing to
> share the fruit. In return for picking rights I give him pear sauce, pear
> slices in light syrup, pear honey, pear butter, and pear jelly. Seems to
> satisfy us both. He also has Japanese persimmons and 2 varieties of
> muscadines (scuppernongs). Dean is a very nice person to be friends with.
> <VBG>
>
> It's a beautiful day in SW Louisiana with lots of sunshine and temps in
> the low-eighties. The fruit trees are all abloom and the white iris are
> breaking into bloom also. The California poppies are about to pop open but
> the somewhat later to bloom spring flowers are already budding.
>
> I think I'll get all my empty jars back into the cases, inventory my lids,
> pectin, etc. and make sure everything is ready.
>
> George
Might try that pears in brandy recipe from the BBB, but I use more sugar
than called for. I quarter pears for that one and use a nice firm variety.
The leetle honey pears in brandy whole were cute, but all that peeling, etc.
was a lot of work.
California Poppies been blooming all over the mountains here. Time to get
out to the garden for a leetle while.
Edrena
"George Shirley" <gshirl@bellsouth,net > wrote in message
news:OyVCj.18495$by3.6434@bignews5.bellsouth,net ...
> Used the last pint of pear sauce today making an "applesauce" cake. Came
> out quite good. The Kiefer pear tree is blooming and we are hoping for a
> good crop this year. The tree is young so the crop will probably not be
> very large. Luckily a friend has a very large pear tree and is willing to
> share the fruit. In return for picking rights I give him pear sauce, pear
> slices in light syrup, pear honey, pear butter, and pear jelly. Seems to
> satisfy us both. He also has Japanese persimmons and 2 varieties of
> muscadines (scuppernongs). Dean is a very nice person to be friends with.
> <VBG>
>
> It's a beautiful day in SW Louisiana with lots of sunshine and temps in
> the low-eighties. The fruit trees are all abloom and the white iris are
> breaking into bloom also. The California poppies are about to pop open but
> the somewhat later to bloom spring flowers are already budding.
>
> I think I'll get all my empty jars back into the cases, inventory my lids,
> pectin, etc. and make sure everything is ready.
>
> George
Might try that pears in brandy recipe from the BBB, but I use more sugar
than called for. I quarter pears for that one and use a nice firm variety.
The leetle honey pears in brandy whole were cute, but all that peeling, etc.
was a lot of work.
California Poppies been blooming all over the mountains here. Time to get
out to the garden for a leetle while.
Edrena
Re: Using the last of the pear sauce
The Joneses wrote:
> "George Shirley" <gshirl@bellsouth,net > wrote in message
> news:OyVCj.18495$by3.6434@bignews5.bellsouth,net ...
>> Used the last pint of pear sauce today making an "applesauce" cake. Came
>> out quite good. The Kiefer pear tree is blooming and we are hoping for a
>> good crop this year. The tree is young so the crop will probably not be
>> very large. Luckily a friend has a very large pear tree and is willing to
>> share the fruit. In return for picking rights I give him pear sauce, pear
>> slices in light syrup, pear honey, pear butter, and pear jelly. Seems to
>> satisfy us both. He also has Japanese persimmons and 2 varieties of
>> muscadines (scuppernongs). Dean is a very nice person to be friends with.
>> <VBG>
>>
>> It's a beautiful day in SW Louisiana with lots of sunshine and temps in
>> the low-eighties. The fruit trees are all abloom and the white iris are
>> breaking into bloom also. The California poppies are about to pop open but
>> the somewhat later to bloom spring flowers are already budding.
>>
>> I think I'll get all my empty jars back into the cases, inventory my lids,
>> pectin, etc. and make sure everything is ready.
>>
>> George
>
> Might try that pears in brandy recipe from the BBB, but I use more sugar
> than called for. I quarter pears for that one and use a nice firm variety.
> The leetle honey pears in brandy whole were cute, but all that peeling, etc.
> was a lot of work.
> California Poppies been blooming all over the mountains here. Time to get
> out to the garden for a leetle while.
> Edrena
>
>
Good to hear from you again Edrena, the sun and the outdoors does a lot
of healing for all of us.
George
The Joneses wrote:
> "George Shirley" <gshirl@bellsouth,net > wrote in message
> news:OyVCj.18495$by3.6434@bignews5.bellsouth,net ...
>> Used the last pint of pear sauce today making an "applesauce" cake. Came
>> out quite good. The Kiefer pear tree is blooming and we are hoping for a
>> good crop this year. The tree is young so the crop will probably not be
>> very large. Luckily a friend has a very large pear tree and is willing to
>> share the fruit. In return for picking rights I give him pear sauce, pear
>> slices in light syrup, pear honey, pear butter, and pear jelly. Seems to
>> satisfy us both. He also has Japanese persimmons and 2 varieties of
>> muscadines (scuppernongs). Dean is a very nice person to be friends with.
>> <VBG>
>>
>> It's a beautiful day in SW Louisiana with lots of sunshine and temps in
>> the low-eighties. The fruit trees are all abloom and the white iris are
>> breaking into bloom also. The California poppies are about to pop open but
>> the somewhat later to bloom spring flowers are already budding.
>>
>> I think I'll get all my empty jars back into the cases, inventory my lids,
>> pectin, etc. and make sure everything is ready.
>>
>> George
>
> Might try that pears in brandy recipe from the BBB, but I use more sugar
> than called for. I quarter pears for that one and use a nice firm variety.
> The leetle honey pears in brandy whole were cute, but all that peeling, etc.
> was a lot of work.
> California Poppies been blooming all over the mountains here. Time to get
> out to the garden for a leetle while.
> Edrena
>
>
Good to hear from you again Edrena, the sun and the outdoors does a lot
of healing for all of us.
George
Re: Using the last of the pear sauce
Yup, those are the kind of friends to have!!! Especially if they have
fruit and don't want to mess with it. I was once give 200 pounds of
pears--made everything under the sun with them, gave some away, ate
some. And these were really good, smooth texture, sweet pears.
I'll never forget the first time a friend of mine was given a bunch of
persimmons--she didn't know what to do with them and knew I did some
jam/jelly making so, she gave them to me. Well, I really didn't know
much about persimmons--we threw the only ripe one away!!! I took the
rest home, googled for some info, found out that we did throw the ripe
one away and to let the rest ripen. I put the scooped-out ripened
bits in the freezer until I had enough to make a batch of jam. Oh was
it GOOD!!!
I have a line on some muscadines just down the street from me.
And..,it will be dewberry picking time soon. Soon I'll be on the
roadsides, bottom sticking up in the air. : ) Good thing I cleared
the freezer out while I was on vacation from work these past few
weeks. Finally finished using up the cherries--made many mixed jams--
cherry-blueberry, cherry-plum, cherry-pear (used up some pear juice
leftover from a batch of pear butter). BTW George, I use my crockpot
to make pear butter--makes it so easy!!! I am lazy so, that method
works very well with me. : )
Now I just have to find some more jars--I like the Kerr 1/2 pints and
I am having trouble finding them. Wally World here where I live (SE
Texas) only has the quilted crystal ones. I like the plain Kerr ones
because they have a smooth side perfect for sticking on home
(computer) made custom labels. I design them using Print Artist on
the computer (on paper), business card (or smaller) sized. Glue them
on with a glue stick--they come off so much easier than the sticky
type labels when the jar is empty.
Of course, all my friends and family know that if they get a jar with
something yummy inside, best give the jar back when you are finished
and you'll get more. My unofficially adopted son adores pear butter
and his fiancee (my unofficially adopted daughter) makes sure I get
the jars back. : )
Mimi
<snip> Luckily a friend has a very large pear tree and is willing to
share the fruit. In return for picking rights I give him pear sauce,
pear slices in light syrup, pear honey, pear butter, and pear jelly.
Seems to satisfy us both. He also has Japanese persimmons and 2
varieties of muscadines (scuppernongs). Dean is a very nice person to
be friends with. <snip>
Yup, those are the kind of friends to have!!! Especially if they have
fruit and don't want to mess with it. I was once give 200 pounds of
pears--made everything under the sun with them, gave some away, ate
some. And these were really good, smooth texture, sweet pears.
I'll never forget the first time a friend of mine was given a bunch of
persimmons--she didn't know what to do with them and knew I did some
jam/jelly making so, she gave them to me. Well, I really didn't know
much about persimmons--we threw the only ripe one away!!! I took the
rest home, googled for some info, found out that we did throw the ripe
one away and to let the rest ripen. I put the scooped-out ripened
bits in the freezer until I had enough to make a batch of jam. Oh was
it GOOD!!!
I have a line on some muscadines just down the street from me.
And..,it will be dewberry picking time soon. Soon I'll be on the
roadsides, bottom sticking up in the air. : ) Good thing I cleared
the freezer out while I was on vacation from work these past few
weeks. Finally finished using up the cherries--made many mixed jams--
cherry-blueberry, cherry-plum, cherry-pear (used up some pear juice
leftover from a batch of pear butter). BTW George, I use my crockpot
to make pear butter--makes it so easy!!! I am lazy so, that method
works very well with me. : )
Now I just have to find some more jars--I like the Kerr 1/2 pints and
I am having trouble finding them. Wally World here where I live (SE
Texas) only has the quilted crystal ones. I like the plain Kerr ones
because they have a smooth side perfect for sticking on home
(computer) made custom labels. I design them using Print Artist on
the computer (on paper), business card (or smaller) sized. Glue them
on with a glue stick--they come off so much easier than the sticky
type labels when the jar is empty.
Of course, all my friends and family know that if they get a jar with
something yummy inside, best give the jar back when you are finished
and you'll get more. My unofficially adopted son adores pear butter
and his fiancee (my unofficially adopted daughter) makes sure I get
the jars back. : )
Mimi
<snip> Luckily a friend has a very large pear tree and is willing to
share the fruit. In return for picking rights I give him pear sauce,
pear slices in light syrup, pear honey, pear butter, and pear jelly.
Seems to satisfy us both. He also has Japanese persimmons and 2
varieties of muscadines (scuppernongs). Dean is a very nice person to
be friends with. <snip>
