We were in Hood River for Labor Day, and bought a whole box of Red Bosch pears from a little orchard stand. Ever since, we've been figuring out what to do with them, besides just munching them straight. I love it when the pear is just ripe--not too mushy. We've recently been interested in canning and preserving, so some pears were already slated for that.
Here's a few things we've done with our pears:
Pears, cheese, and white wine. This cheese was aged gouda, recommended by the nice grocery lady. She was spot on--it was delicious! Please notice how many pears are on the octopus plate. Oh, yes. We are dorks.
Pear Ginger Preserves--a recipe from the Ball Canning and Preserving book, with pears (of course), fresh ginger, lime juice, and zest. Yummy!
Pear Butter--smooth and buttery, yet so full of pears!
I have to admit that Jesse is the master here. As much as I'd like to take credit, I tend to only get in the way and cause tense words to be said when I put dirty spoons on recently cleaned cutting boards. I like to think I helped, but really, it's Jesse who scrupulously sterilizes the jars, measures ingredients, and watches for the perfect gelling point. I just stand around and enjoy the smell. Then mention how much hard work this all takes.
I like to say "We made this." But when I'm smearing the butter on a piece of toast, then tasting the peary goodness, I don't really care who made it. It's just delicious.
We have a few more left, still, and it's a close call whether they'll be made into something like this, or just eaten up for breakfast. A perfect fall treat!