Fresh Pears are without a doubt one of my favorite fruits to enjoy from late summer through the winter months. There’s just something about the juiciness of a pear that brings happiness during the more dreary months, and today I’m sharing about three of my favorite ways to enjoy pears during the autumn season.
Pear & Walnut Bread
via Taste of Home
- 3 large eggs
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 1 tsp vanilla extract (or vanilla bean paste)
- 3 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt (we used 1/4 tsp instead)
- 4 cups finely chopped peeled ripe pears (abut 4 medium)
- 1 tsp lemon juice
- 1 cup chopped walnuts
In a bowl, combine the eggs, sugar, oil and vanilla. Mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir in pears and walnuts into batter (batter will be thick.)
Spoon into two greased 9×5 in loaf pans. (We used mini loaf pans for a total of 8 loafs) Bake at 350 F for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
This recipe was not only incredibly easy to make, it is one of the most delicious fruit breads that I’ve ever tasted. I liked it even better than the peach bread we enjoyed throughout the summer, and given my legendary love for peaches that is really saying something. Seriously, go to the store, pick up some pears and make this bread RIGHT NOW!
Pear Vanilla Jam
Victoria Classics French Cooking & Entertaining & Hotel la Mirande
- 3 half pint jars, lids and bands
- 2 1/4 pounds fully ripe pears
- 2 cups castor sugar, divided
- 1/2 (1.75 ounce) package pectin
- 2 vanilla beans, split lengthwise, seeds scraped and reserved
Just before using, sterilize cleaned jars, lids and bands for 10 minutes in simmering water or in the dishwasher. Using tongs, remove one at a time when ready to fill. Place a small heatproof plate in the freezer.
Peel and core pears; finely chop and place in a medium bowl. using a potato masher, coarsely mash pears. Measure enough pears to yield exactly 2 3/4 cups.
In a small bowl, whisk tighter 1/4 cup castor sugar and pectin. Transfer to a large saucepan. Stir in pears, blending well. Add vanilla beans and reserved seeds. Bring to a full rolling boil (that does not stop bubbling when stirred) over high heat, stirring constantly. Stir in remaining 1 3/4 cups castor sugar; return to a full rolling boil, and boil for exactly 1 minute, stirring constantly. Remove from heat.
Place a spoonful of boiling jam onto chilled plate from freezer. Let stand for 1 minute. Using your finger, gently push jam. If the surface of the jam has formed a skin and wrinkles when pushed, then it is set. (If jam is still quite liquid, return to pan. Return pan to heat, and boil for 2-3 minutes before testing again.) Using a metal spoon, skim off any foam. Using tongs, discard vanilla beans.
Makes approximately 3 cups.
This pear vanilla jam is so delicious you won’t even want to bother with putting a piece of bread in the toaster. Just enjoy a delicious spoonful!
Pear Infused Iced Tea
- 2 large bags of decaf or caffeinated tea
- 1 bottle Looza pear juice
- 1 scoop sugar (optional)
Put 2 large tea bags in 2 cup measuring cup. Heat in the microwave for 2 1/2 minutes.
Allow tea bags to steep for 5 minutes
Remove tea bags and stir in scoop of sugar (if desired)
Pour tea into picture and fill with water.
Pour yourself a glass of tea, allowing room for pear juice. Add juice to taste, stirring and testing to get desired level of ‘pear-y goodness.’
As you can see the third recipe isn’t really about exact measurements. You just add pear nectar to a nice cool glass of iced tea. Depending on how sweet you like your tea, you can just add the pear nectar, or add sweetener to your iced tea when you make a fresh pitcher of it. We used Looza pear juice which delicious in iced tea or on it’s own. (Their peach and mango juices are also seriously delicious!)