he Bartlett pears for the "Seasoned Pear Almond Compote" in the Ball Complete Book of Home Preserving. First I grated the zest off 2 lemons, managing not to thoroughly destroy my fingers in the process. Then the lemons were squeezed and the juice and the zest mixed with 3.5 c. of chopped pears. It took just about 4 pears to make 3.5 cups. Next, I chopped up slivered almonds with my ulu which is much easier to use than a regular knife. These were mixed into the pear mixture along with 6 c. of sugar and then the mixture sat at room temperature, covered, for 1 hour.The last ingredient other than liquid pectin was 1 tsp. of finely chopped ginger root. I ended up with 7 half-pint jars. This is the first time I've added nuts to anything I've canned. It's rather yummy!
I don't know if I'm more excited about the ulu or the 6c. of sugar.
ReplyDeleteHi Donna! I just discovered your blog and am happy to see some ideas for our mega-producing pear tree. I don't know what kind of pears they are but they taste great and we always end up composting most of them because we can't eat them before they rot.
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