How do you intensify pear flavor?

In a 3-quart saucepan combine wine, orange juice, brown sugar and cinnamon. Cook and stir over medium-low heat until sugar is dissolved. Add pear halves; cover and cook 8 to 10 minutes or until pears are barely tender. Uncover; cook about 20 minutes more or until pears are translucent.

How much sugar do you use when canning pears?

In a large pot, mix 1 cup of sugar per 6 cups of water and heat over medium. (Hot pack option) Once the syrup is boiling, add the pears one layer at a time (a canning term that means don't totally fill the pot) and heat for 5 minutes.

What brings out the flavor of pears?

Pears are wonderful eaten out of hand, but they also add elegance to tarts, pastries and other fall desserts. Poached whole in wine or transformed into compote, their flavor blends well with ginger, vanilla, orange peel, raisins and warm spices, such as clove and cinnamon .

Do you need to put lemon juice on pears?

The acidity from the lemon juice stops the fruit from oxidising, leading to less browning over time. Plus, it will keep them tasty, too! You can use fresh lemon juice or store-bought lemon juice . Your pears will probably keep their color for about 8 hours.

Do I need to add lemon juice when canning pears?

Cut the pears into quarters, remove the core, and peel. Slice quarters in thirds if working with large pears or into half in working with small pears. Place prepared pears in water with 1 tbsp of lemon juice to keep them from turning brown .

How to keep pears from turning brown when canning?

Prevent discoloration of the peeled pears by holding them in a solution made by crushing six 500mg vitamin C tablets (or 1 teaspoon ascorbic acid) in one gallon water or use a commercial ascorbic acid mixture . Drain pears well before canning or freezing.

Why did my canned pears turn pink?

“ If the fruit grew in dry weather , it often turns pink and cannot be prevented. While the color doesn't look right, the pears are safe to eat,” Blakeslee said. Additionally, garlic can become greenish or purple if it is immature or not completely dry before canning.

Why are my pears tasteless?

With pears, timing is everything. The most widely planted and consumed pear in America is the Bartlett. You'll find them hard and green at our markets from July to September. These are unripe, tasteless and not worth trying to eat .

How do you intensify fruit flavors?

But here's the sugar and salt trick: A dash of salt and a scattering of sugar can work wonders in boosting the flavor of your fruit. Consider the humble watermelon. On its own, watermelon is refreshing, sweet, and juicy. But a dash of salt on a freshly cut slice introduces a new concoction of flavors.

How to intensify flavours?

Acidic ingredients help lift and balance flavor . Use small amounts of ingredients with bold flavors such as pomegranate seeds, chipotle pepper or cilantro. Give a flavor burst with condiments such as horseradish, flavored mustard, chutney, wasabi, bean purees, tapenade and salsas of all kinds.

What flavors mix well with pear?

Pear: Pairs well with almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, clove, ginger, hazelnut, nutmeg, pecan, raspberry, rosemary, vanilla, and walnut .

Edna Lewis’s Spiced Pears Recipe (2024)

Recipe from Edna Lewis

Adapted by Francis Lam

Total Time: 1 hour, plus 6 hours for cooling
Rating: 5(129)
Notes: Read community notes

These sweet, sour and aromatic pears are terrific served with ice cream or yogurt, or they can be canned for preserving after cooking. Edna Lewis calls for Seckel pears, but this recipe works for Bosc or other varieties that will keep their shape when cooked. If you have to substitute, try to find smaller fruit, and halve them lengthwise if needed to fit in the pan. The leftover syrup is delicious in drinks. —Francis Lam

Featured in: Edna Lewis and the Black Roots of American Cooking

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Ingredients

Yield:2½ pounds pears, plus about 2 cups syrup

1teaspoon cloves
1½pounds dark brown sugar
1½cups vinegar
Pinch of salt
2½pounds pears

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

413 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 96 grams sugars; 1 gram protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Step
1
In a large saucepan over medium heat, toast the cloves, shaking the pan, until they’re very aromatic. Add the sugar, vinegar and salt, and bring up to a simmer. Simmer for 5 minutes.
Step
2
Meanwhile, peel the pears, and halve them lengthwise, if needed, to fit the pan. (You can pick out the seeds if you like.) Carefully place the pears in the syrup, and simmer gently.
Step
3
Stir the pears every few minutes, to make sure they cook evenly, especially if the hot syrup doesn’t completely submerge them. Cook them until they are just tender at their thickest parts; check with a toothpick after 15 minutes of cooking. When the pears are ready, remove the pan from the heat and place a clean plate on top of the pears to keep them submerged in the vinegar syrup. Allow to cool for six hours or overnight.
Step
4
Serve right away, store in the refrigerator or can. If you store them in the fridge, you can separate the pears and syrup and use them independently. If you plan on canning, Lewis instructs you to strain the syrup and boil it for 5 minutes. Pack the pears in jars, cover with the hot syrup and process according to your jar manufacturer’s directions.

Ratings

out of 5

129

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Cooking Notes

SuzieQ6 years ago

What kind of vinegar? White?

Edna Lewis’s Spiced Pears Recipe (2024)

Recipe from Edna Lewis

Adapted by Francis Lam

Print Options

Ingredients

Nutritional analysis per serving (8 servings)

Preparation

Ratings

Private Notes

Cooking Notes

FAQs

How do you intensify pear flavor? ›

What flavors mix well with pear? ›

References