What do I do with these pears?

    • Rodentsteak [he/him]
      ·
      4 years ago

      Oooh, Jam is a good idea. I was already thinking of perry. Jam keeps too, so I can keep it around for some time or hand it out if I can't finish it off.

  • crime [she/her, any]
    ·
    4 years ago

    For reasons that won't make sense

    dude it's okay if you're being featured as a word problem in a math textbook, makes perfect sense

    • infuziSporg [e/em/eir]
      ·
      4 years ago

      You can also make a Tarte Tatin with pears, works better if they're firm enough.

    • Rodentsteak [he/him]
      ·
      4 years ago

      Honestly that sounds like a good idea if I had less pears.

  • happybadger [he/him]
    ·
    4 years ago

    I got you comrade. These "pears", how pure are they? Are they Colombian-grown "pears" or did "your Mexican friend" give them to you? If you taste one, does it make your tongue go numb? If they're good "pears", you're looking at maybe $30k per kilo.

    • Rodentsteak [he/him]
      ·
      4 years ago

      The pear story does actually include an Afghan connection...

  • D61 [any]
    ·
    4 years ago

    Okay... typing this before reading the comments, so... yeah...

    Storage: Freezing Dice them up, remove the core and any of the hard grainy spots (bug damage, I think). Plastic bags or containers.

    Wine:
    Recipes for home made wine are easy to find online. Usually there is enough yeast on the pears and in the air that you won't need to add anything unless you're trying for a particular "taste".
    I've got a glass gallon jug, vapor lock with bung ( you can use a balloon with a pin hole), water, and a bunch of sugar. Made some strawberry and black berry wine this year, pretty tasty (and I'm not a big alcohol drinker).

    Hot Sandwich: Hear me out, shit's delicious. Sautee some veggies like onion, bell peppers, maybe a bit of garlic. Cut a slice of the pear, and sautee it. You favorite fancy cheese type substance goes on the skillet last to get it all melty. Toast some bread and layer everything on.

    Preserved Pears: Peel them, core them, pack them gently in a mason jar, fill with sugar syrup, seal it up with the metal ring and lid. Should last quite a while. If you want to be fancy, there are recipes for a spiced version.

    Pancake/Waffle/Biscuit topping: Core, cut off weird spots, dice. Put in a pot on medium heat, a few table spoons of water and a table spoon of sugar (no needed, unless you want something really sweet). Stir constantly until it reduces down to whatever consistency you want it to be.
    Extra can be saved for a while in the fridge. Also can be used to sweeten tea.

    Stir Fry: Probably would be pretty tasty in a sweet and sour stir fry.
    Make the pancake topping then pour over the protein while its cooking or mix in after everything is finished. I could also see some thick rectangles cooked along side the protein, get the sugars all caramelized and spread around.

    Baked Dessert! Cut in half or quarters. Coconut oil, drizzled over the pears. Dust with cinnamon, a bit of sugar or honey, Pyrex baking dish goes in the oven at 375 for 30 minutes if the pears are still really hard. 20/25 minutes if they are soft enough to eat now. Eat them as is, or with some ice cream.