Admittedly, the pear is not my favorite fruit. Between the grainy texture, the thick, grainy skin, and the tastelessness of most pears, it would never make my top 10. But I passed this box of pears – “$10/Box 2nd pears” – for two weeks in a row at the farmers market and I knew that I would have to find someway to deal with them – the price was too good to pass up. So on the third week I bought the box.
For some reason, I must think that I’m superwoman because I also bought a box of peaches to deal with. Well, I didn’t get to the peaches until Wednesday – and that was because of necessity (they were starting to attract fruit flies!) and I didn’t get to these pears until Saturday. I was worried when I finally opened the box – would they all be moldy and gross? Did I just waste $10 to get 20 pounds of … nothing?! Lucky for me, I got 20 pounds of perfectly ripe, wonderful pears – the best pears I’ve ever had! I canned some into this divine mincemeat from the Ball Blue Book.
And cooked down 8 quarts of pear puree into the most delicious pear butter. I didn’t want to add any honey or sugar to this recipe so I ended up with 10 half pints and 4 4 oz jars of pear butter for the freezer. Do you see the little specks? That’s the vanilla bean I added along with a cinnamon stick and 1/2 tsp fresh nutmeg. It’s very lightly seasoned – I plan to use this to bake some grain free breads, top toast with it, and just enjoy!
That’s a bit more manageable! We’ll eat the rest of these pears and enjoy every moment! I think pears did make my Top 10 list this year (along with peaches, apples, raspberries, mango, blackberries, strawberries….)