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Thread: Recipe Needed for Cooking Pears Without Sugar page

  1. #1
    betty678's Avatar
    betty678 is offline Junior Member
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    Recipe Needed for Cooking Pears Without Sugar

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    It is harvest time for cooking pears. Cooking pears are not good to eat straight off the tree. They are as hard as rocks without cooking them.

    Typical recipe is to simmer for a few hours then add to a syrup of sugar, water and cinanmon to cook awhile longer.

    Any suggestions for cooking pears without sugar? Hate to waste my harvest.

  2. #2
    WeldingHank's Avatar
    WeldingHank is offline Senior Member
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  3. #3
    Zophie's Avatar
    Zophie is offline Senior Member
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    moab ut.
    We have cooking pears too. I have been adding some apples to the mix for sweetness. (pealed, cored and cut in half) The apples will cook faster so take them out after 45 minutes or so. You can make apple sauce out of them or just add butter and cinnamon and eat them like that.

    Apple juice would work too if you could get it with no sugar.

  4. #4
    Chaohinon's Avatar
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    apple cider vinegar and a little bit of honey
    “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris

  5. #5
    sbhikes's Avatar
    sbhikes is offline Senior Member
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    Santa Barbara
    Quince paste?
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    noodletoy's Avatar
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    land of the glass pinecones
    for something more savory, you can poach them in wine, with some cinnamon and black pepper. after poaching, reduce the cooking liquid to a syrup.
    As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.

    – Ernest Hemingway

  7. #7
    Leida's Avatar
    Leida is offline Senior Member
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    I would try slow-roasting them with a fatty meat (lamb or pork or duck) in place of vegetables. Apricots, figues and apples are often use that way, so why not pears?
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