North American Fruit Explorers mailing list at ibiblio

[Sarah Kehler Ewing <skkewing@yahoo.com>]

My mother-in-law always puts a single 1/4" thick slice of lemon in the bottom 
of every quart jar of pears she cans.  It is a different taste, but very 
good: gives the pear a bit of tart which they lack.  I agree that lemon works 
very well with pears in any sort of pie/muffin/cake.

Sarah 
zone 3
Edmonton, AB

> Taste is such a personal, subjective
> sense.  I personally love the combination of pears,
> especially pears like Kieffer, and lemon, including the
> zest.  If I can get organic Meyer lemons when I'm
> putting up pear preserves, I include quite a bit of chopped
> lemon, rind and all (except the seeds, of course). 
> Mileage may vary.
> 
> Anton

> >Wow, looks good Sam. I have been poaching my Keiffers,
> I'll bet one
> >could substitute.  I am not sure about the lemon
> zest though for pears.
> >What do others think about other fruits and best
> flavoring combinations?
> >
> >
> >--------------------------
> >Recipe: Quince clafoutis
> >October 28, 2009
> >Total time: 1 hour and 10 minutes, plus poaching and
> chilling times for
> >the quince
> >
> >Servings: 10
> >
> >Note: Adapted from Barbara Ghazarian's "Simply Quince."
> Light, rich and
> >creamy, this pudding-like dessert is a French classic.
> Sublime when
> >served slightly warm or just at room temperature.
> >Poached quince
> >8 cups water
> >1 cup sugar
> >2 tablespoons fresh lemon juice
> >1 3-inch cinnamon stick
> >2 pounds fresh quince, peeled, cored, quartered and cut
> into 1/2
> >-inch-thick wedges (about 7 cups)
> >
> >In a large, heavy-bottom pot, combine water, sugar,
> lemon juice,
> >cinnamon stick and quince. Quickly bring to a boil over
> high heat,
> >stirring to dissolve the sugar. Reduce to a simmer and
> continue to cook,
> >uncovered, until the quince is tender, about 1 1/4
> hours, stirring
> >occasionally. The fruit will turn golden, then a blush
> salmon-pink
> >color. The fruit is done when a knife pierces it
> easily. Discard the
> >cinnamon stick and cool to room temperature. This makes
> about 4 cups
> >poached quince, slightly more than is required for the
> remainder of the
> >recipe. Poached quince may be jarred in its poaching
> syrup, stored in an
> >airtight container and chilled (in the refrigerator)
> for a week, or
> >frozen.
> >Quince clafoutis
> >1 tablespoon butter, room temperature
> >1/3 cup plus 1 tablespoon sugar, divided
> >3 extra-large eggs, at room temperature
> >6 tablespoons flour
> >1-1/2 cups heavy cream
> >1 teaspoon lemon zest
> >2 teaspoons vanilla extract
> >2 tablespoons apricot brandy
> >1/4 teaspoon salt
> >2 to 3 cups poached quince, drained, patted dry with
> paper towels, and
> >chilled in an airtight container for at least 2 hours
> before using
> >Powdered sugar, for dusting
> >
> >1. Heat the oven to 375 degrees. Butter a 9-inch round
> deep-dish pie
> >pan. Sprinkle the bottom and sides of the pan with 1
> tablespoon of the
> >sugar. Set aside.
> >
> >2. In the bowl of a stand mixer with the whisk
> attachment, or in a large
> >bowl using an electric mixer, beat together the eggs
> and remaining
> >one-third cup sugar until the eggs are pale yellow,
> light and fluffy,
> >about 3 minutes. Add the flour, cream, lemon zest,
> vanilla, brandy and
> >salt and mix over low speed just until combined. Set
> aside the mixture
> >for 10 minutes.
> >
> >3. Meanwhile, arrange the quince slices in a
> single-layer fan or wheel
> >pattern on the base of the prepared pan.
> >
> >4. Pour the custard evenly over the prepared fruit,
> leaving one-half
> >inch gap between the top of the custard and the top of
> the pan.. Bake the
> >clafoutis in the middle of the oven until the top is
> golden brown and
> >the custard is firm, about 30 to 40 minutes, rotating
> halfway through
> >for even coloring. Remove to a rack; the clafoutis will
> settle and
> >deflate slightly as it cools.
> >
> >5. Dust the top of the clafoutis with powdered sugar,
> slice and serve
> >slightly warm or at room temperature.  Best served
> the day of
> >preparation; the custard tends to firm and crack when
> held over.
> >
> >Each serving: 295 calories; 4 grams protein; 34 grams
> carbohydrates; 1
> >gram fiber; 16 grams fat; 10 grams saturated fat; 123
> mg. cholesterol;
> >19 grams sugar; 99 mg. sodium.
> >
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