Guest guest Posted September 13, 2006 Report Share Posted September 13, 2006 wow! that sounds goooood! On 14 Sep 2006, at 04:57, Amy Lovelace wrote: > Here is a recipe for pear honey that I have made in the past. It is > from one of my cook books called the Fancy Pantry by Helen Witty. It > is sweet like honey, and really good on pancakes, waffles and bread. > > Pear Honey > > Yeild: 6-7 cups > Store: For a year or more in a cool pantry > > A delicate preserve of the type once called " spoon sweets " , which > were featured on elabroate ninetheenth-century dessert tables, this is > a delicacy to be made when the pears are ripe and honey -sweet. > Wonderful on waffles, and not to be overlooked as a topping for a > simple pudding or a scoop of vanilla or fuit ice cream. > > 4 pounds pears of a fragrant variety such as barlett, ripe but not > soft. > water, as needed > 3 tablespoons strained fresh lemon juice > breated zest (outer skin only, no white pith) of 1 lemon > 6 cups sugar. > > 1) pare, quarter, and core the pears, dropping them into a bowl of > cold water as they are finished. > > 2) combine 6 cups of fresh water with the lemon juice in a preserving > pan. Sherd or grate the pear sections medium-coarse; add the shreds to > the acidified water. > > 3) combine the grated lemon zest witha bout a quart of water in a > saucepan and bring it to a boil; simmer 5 minutes; drain the zest and > add it to the pear mixture. > > 4) Bring pear mixture to a boil over medium-high heat. Gradually stir > in the sugar; return the mixture to a boil. Adjust the heat and simmer > the mixture, uncovered, stirring it from time to time , until the > shreds of fruit are clear and the syrup has thickened, about 1 hour; > toward the end of cooking, watch the mixture carefully and stir it > often to prevent burning. The pear honey is thick enough when a small > spoonful placed on a chilled saucer thickens to the consistency of a > soft presreve- not a stiff jam-when refrigerated for a few minutes; to > prevent overcooking, set pan off the heat while testing. > > 5) Ladle the hot pear honey inot hot, clean pint or half-pint canning > jars, leaving 1/4 incch of headspace. Seal with new two-piece canning > lids according to manufacturer's directions and process for 15 minutes > ( for either size jar) in a boiling-water bath. Cool, Label, and store > the jars. > > Quote Link to comment Share on other sites More sharing options...
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