Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Pear Butter is perfect simply spread on a sliced muffin or a scone. Feel free to play with the spices and tailor them to your tastes!
Pear honey: Not actually honey but a sweet jam with a hint of ginger -- use it as a breakfast spread, on a cheeseplate or with roasted meats.
It's an easy way to preserve fruit. All it takes is a dehydrator or toaster oven and time.
Pear butter in the crockpot: fabulous and fuss-free! From chopped pears to smooth, dark, subtly spiced spread, the slow cooker is the perfect tool.
Roasted pear and cardamom butter -- just as good on a cheese plate as it is slathered on toast. Add a little savoriness to your fruit butter this year!
canned bartlett pears in a light maple syrup. divine.
A delicious Fall favorite, this tangy roasted pear chutney pairs fabulously with any grilled or roasted meat, or simply on crackers with blue cheese or so.
An update on the recipe from the Ball Book, this one uses all fresh produce and MUCH less sugar than the original, but still has that great flavor that tastes like carrot cake!
Making "Pear Brandy" is a fun, tasty and rewarding project. This recipe makes a smooth, sweet and distinctly pear infused treat.
Pickled Asian Pears, made as instructed by Karen Solomon in her new e-book, Asian Pickles: Japan. The book is lovely and worth exploring!
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