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nafex - Re: [nafex] "Wild" Pear - Ripening and Recipes?

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  • From: "Lawrence F. London, Jr." <lflj@bellsouth.net>
  • To: nafex mailing list at ibiblio <nafex@lists.ibiblio.org>
  • Subject: Re: [nafex] "Wild" Pear - Ripening and Recipes?
  • Date: Sun, 18 Nov 2012 10:05:52 -0500

On 11/17/2012 3:08 PM, Peter Chrisbacher wrote:

4) What might be the best way(s) to try ripening and/or processing some of
these? I'm willing to experiment by trying different things this year
thinking ahead to next year's harvest

Pear preserves with ginger and lemon slices, medium to large pieces of fruit are used. Coarse grind it all and turn it into a marmalade or even finer, into a jam. This is one of the very best traditional Southern recipes. Might try adding slices of apple and apricot and sweeten with honey or organic turbinado sugar, add brandy, don;t know about maple syrup, but possibly. Don't know about cloves, maybe a very small amount. Recipe would be similar to that for preserved peaches and watermelon rind pickle. The ginger and lemon flavors are important. Flavor ratios might be:

pear 35%
ginger 25%
lemon 25%
the rest 15%

I rate this sweet even higher than Keiller's Dundee Marmalade and
Gooseberry Jam and equal to my favorite homemade wild plum jam.







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