Ben Collver wrote to Dave Drum <=-

Crabapples around this area vary from marble-sized to as big as a golf/ ping-pong ball. The marble-sized ones are best as the goof ball size have been "market bred" and have little flavour.

These pears are roughly golf ball sized.

Little guys. Our pear tree bore fruits that were fist sized.

All I lose is my lunch (projectile vomiting) and I aquire a migrane. The stuff grows wild around here since hemp was raised for making rope in this part of Illinois during WWII.

I know of another guy who has the same reaction. I also know a gal who gets migraines. I suspect the migraines are related to the sudden
shifts in blood pressure. Recent studies show a sharply increased risk
of heart attacks just a few hours after consuming weed, regardless of
age or gender.

I'll not have to worry 'bout that. If someone fires up a doobie I beat
feet. I don't know if a "contact high" will give me the effects and I
don't want to find out.

Title: Pear Butter

Sort of an apple butter - but with pears.

Exactly. I made another batch yesterday with good results.

I'm thinking of trying my hand at making a crockpot hybrid between a quiche and tamale pie with butter beans. So far as i can tell that's uncharted territory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Crustless Mediterranean Quiche
Categories: Crockpot, Dinner pies
Yield: 9 Servings

8 Eggs
1 c Milk
1 c Biscuit mix

Doesn't that form a crust of some sort - as in

Cover; cook on High heat setting 3 to 4 hours or on Low heat setting
5 to 6 hours. Quiche is done when center is set and edges are deep
golden brown.

^^^^^^^^^^^^
Implies a crust/pastry. <SHRUG>

These are spiced a lot like what my grandmother used to put up every year
and bring out for Turkey day and Santy Pants time - as well as "special" occasions. She used halved or quartered (long axis) rather than sliced
fruit, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Pickled Pears
Categories: Fruits, Herbs, Spices, Preserving
Yield: 1 quart

2 lb (1 kg) Conference pears
12 oz (350 g) soft light brown
- sugar
10 oz (275 ml) white wine vinegar
10 oz (275 ml) cider vinegar
1 (3"/7.5 cm) cinnamon stick;
- broken in 3 pieces
1/2 Lemon; in thin slices
1/2 ts (level) whole cloves
1 ts (level) juniper berries
2 ts (level) mixed pepper berries

EQUIPMENT: You will also need a 1 litre jar with a glass
or plastic lid (vinegar corrodes metal).

Start off by putting all the ingredients except the
pears in a large saucepan and place it on a low heat,
allowing it to come slowly to the boil.

Give everything a whisk round from time to time to
dissolve the sugar crystals. While that's happening,
peel the pears. They need to be pared very thinly
(forgive the pun). This means using either a very sharp
knife or, best of all, a really good potato peeler. Take
off all the peel but leave the stalks and the base
florets intact. As you peel each pear, plunge it into a
bowl of cold water.

Then, after peeling them, check that the sugar has
completely dissolved into the vinegar, drain the pears
and add them to the saucepan. Bring everything up to a
gentle simmer and let the pears cook for about 20
minutes or until they look slightly transparent and feel
tender when tested with a small skewer.

In the meantime, the jar should be washed thoroughly in
warm, soapy water, rinsed, dried and heated in a
moderate oven for 5 minutes. Then, using a draining
spoon, transfer the pears and slices of lemon to the
clean jar. Now boil the syrup furiously for about 5
minutes until it's reduced to about 15 fl oz (425 ml)
and pour in enough to fill the jar right up to its neck
and completely cover the pears. Then scoop out the
spices and add them to the jar as well. Any leftover
syrup can be discarded. Cover and seal the jar and, when
the contents are completely cold, wipe and label it and
store it in a cool dark place for about 1 month before
using.

The pears will keep well for 6 months.

RECIPE FROM: https://www.deliaonline.com

Uncle Dirty Dave's Archives

MMMMM

... "Language is a virus from outer space." -- William S. Burroughs
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Re: Pears was: Beat Breakfast
By: Dave Drum to Ben Collver on Tue Sep 09 2025 05:45 am

Doesn't that form a crust of some sort - as in

6 hours. Quiche is done when center is set and edges are deep golden
brown.

^^^^^^^^^^^^
Implies a crust/pastry.

I had the same thought, but i posted the recipe as written.

These are spiced a lot like what my grandmother used to put up every year and bring out for Turkey day and Santy Pants time - as well as "special" occasions. She used halved or quartered (long axis) rather than sliced fruit, though.
Title: Spiced Pickled Pears

Once an old man on the Oregon coast showed me a "Winter Gravenstein" that produced hard fruits that would keep all winter long. He said that kind
of variety was traditionally used to make pickles in Germany. I think
there are also pears that are well suited to pickling. Very cool that
you got to experience the real deal.

The best of the California heirlooms in Sonnabend's opinion is the
Sierra Beauty, a firm boxy apple with reddish stripes and a complex herbaceous and floral flavor, that originated near Chico in the late
1800s and stores incredibly well. Locally it is also known as a
Winter Gravenstein and was thought to have been extinct until the
1980s, when it was found growing in Mendocino County in an orchard
owned by the Gowan family, farmers who still sell their apples at the
Ferry Plaza Farmers' Market in San Francisco.

From: <https://www.ediblemontereybay.com/online-magazine/fall-2017/ on-the-farm-forgotten-fruit/>


* Exported from MasterCook *

Pickled Pears

Recipe By : Pennsylvania Dutch Cook Book--Fine Old Recipes, 1936
Serving Size : 1 Preparation Time :0:00
Categories : Pickles Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 lb Pear
1 qt Cider vinegar
6 lb Sugar
1 ts Whole cloves
1 ts Cinnamon stick

Any good preserving pear may be used. Slice and remove
core or pickle whole; the latter method is preferred
when Sickel pears are used. Peel pears. Put spices in
a small cheese cloth bag and add to the vinegar and
sugar and bring to a boil. Add pears and cook until
tender. The pears will look clear when tender. Remove
them with a spoon and place them in sterilized jars.
Boil the syrup until it becomes thick, the pour it
over pears and seal.


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Re: Pears was: Beat Breakfast
By: Dave Drum to Ben Collver on Tue Sep 09 2025 05:45 am

While that's happening, peel the pears. They need to be pared
very thinly (forgive the pun).

I was not prepared for that one. ;)
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