Pear Honey

Pear Honey -- A Pinch of Joy The goodness of fall in a spoon!
Pear Honey -- A Pinch of Joy  The goodness of fall in a spoon!

Pear Honey – just what the name says. So sweet and flavorful. Be prepared though. One taste and it will disappear in a flash. See that little bit on the little plate in the picture? That is what is left of the whole batch. Yeh, the same day I made it!

A superb spread, Pear Honey is really easy to make. Pear Honey makes me think of turning leaves, earthy smells, and gorgeous rich reds and yellows.   It just says Fall!   No honey involved and the name may refer to the sweet, deep pear flavor itself. This is a favorite on holiday tables – but you can use it any time! It is a perfectly marvelous topper for ice cream or a crusty bread, hot biscuits or any food you can top with fruit.

I use Bartlett pears to make this. They are somewhat thin skinned so peeling is optional. Quarter them lengthwise and remove the core, then cut into small pieces about half inch square.   I cut the original recipe in half and just make it when needed and pears are in season in the grocery. If you have access to a pear tree or are able to buy pears in bulk – heaven!! Since the pears are chopped and then cooked, this recipe is a good way to use the seconds.

The pear is one of the few fruits that does not ripen on the tree.  Harvested when mature, but not yet ripe, then left at room temperature, a pear slowly ripens from the inside out. How do you know when the pear has ripened? The Pear Bureau Northwest says to “ Check the Neck™ daily.” Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.”   After it is ripe, put it in the refrigerator to keep up to five days.    

Pear Honey

Yield: 3 cups

Serving Size: 2 tablespoons

Pear Honey

Pear Honey -- all the goodness of fall in a spoon.

Ingredients

  • 4 ½ cups chopped pears
  • ½ cup crushed pineapple, drained
  • 1 Lemon: juice and zest OR substitute 3 tablespoons refrigerated lemon juice.
  • 2 cups sugar

Instructions

  1. Peel pears, if desired.
  2. Core and chop pears into smaller than bite size pieces. Measure into large pot.
  3. Add sugar, pineapple, juice and grated rind of one lemon (or substitute)
  4. Bring to boil and boil for twenty minutes, stirring occasionally until last five minutes.
  5. Stir constantly for the last five minutes as mixture thickens. This will prevent burning and break pears into even smaller pieces. Mixture will turn a light golden brown.
  6. Remove from heat.
  7. Prepare jar lids by placing them in hot water for at least one minute. Fill jars with hot mixture and wipe top lip of jar clean. Put prepared jar lids in place and add loosely tightened rings. Lids seal with a pop as the pears cool.
  8. Keep refrigerated and use within 3 months.
  9. To keep longer without refrigeration, process for 10 minutes in boiling hot water bath, let set in hot water for another five minutes before removing jars to cool. Do not store any jars on which the lids did not seal. Refrigerate those and use within three months. Processed jars that have sealed will keep up to a year as long as the seal is not broken.
  10. Recipe may be doubled.

Notes

Recipe may be doubled.

http://www.apinchofjoy.com/2014/09/pear-honey/

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Busy Monday 130

Featured Image Busy Monday
This week was a blur with a massive garage sale!  We needed to get rid of “stuff” so we had room to work in the basement.   I was a little worried having a sale this late in the season, but it was “open garage, and they will come.”  There were four houses in a row and we were all happy with the results.  Lots of treasures changed hands.  And there were lots of treasures linked up here last week!  So many, that I am saving the recipe features for a Fall Recipe Roundup on Friday.  Thanks so much for stopping by to share your great ideas, awesome projects and fabulous recipes each week. You are the best! 

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Be sure to check back on Friday for Fall Recipes Featured Roundup!  Featured from last week:  Titi Crafty -- DIY Cork-Board Super Makeover    Bride on a Budget — Preserving Your Flowers at Home   Kids Activities Blog — Make a Fairy Sandwich    ABC Creative Learning — Fine Motor Skills Contact Paper Fall Tree Craft      3 Boys and a Dog — How to Revive Old Blog Posts  Dwelling in Happiness — Camping Themed Baby Shower   Sunshine and Hurricanes — Minecraft for Moms    Happy Deal, Happy Day — Toilet Paper Roll Wreath  Feel free to grab a Featured Button from the Button Box upper right.
    

Thanks  for stopping by to share your projects, recipes and inspiration!  

  • Add a Busy Monday button (from Button Box upper right)  somewhere on your blog OR a text link in your post. 
  • Link directly to your post – anything family friendly YOU created yourself.   Please no link parties, sales pages, giveaways.
  • Visit a couple of other links and leave some goodness in the comment box.  It’s a party!!! 
  • Please follow A Pinch of Joy in some way – email, rss, facebook , twitter,

All features are pinned to my Pinterest Boards from your website and so are other Busy Monday links that catch my eye!   I also share features on facebook.


Recipe for happiness – thoughts on a root beer float

Recipe for happiness - thoughts on a root beer float -- A Pinch of Joy
Recipe for happiness - thoughts on a root beer float -- A Pinch of Joy

Wheels and I sat down one recent hot, steamy weekend afternoon for a rare root beer float. As I spooned the vanilla ice cream out of the fizzy beverage, I thought about the origins of a root beer float. Who was the first person to drop a scoop or two of vanilla ice cream in a glass of soda? Were they trying to come up with a new drink? Or was it just accidental?   How many different variations did they try before they hit on the smooth creamy vanilla with the bite and buzz of root beer?

For every recipe published here, there are half a dozen that don’t get published. Some are so standard that it seems a waste of time and energy to type it up and take it through the publishing process. But if it were new to me — would I publish a recipe for root beer float? Directions apparently exist. I hear you are supposed to drop the ice cream into the liquid. But I don’t — because I like to see it foam as I pour the root beer over the ice cream. And to see how tall the stack of foam will go before it starts to topple. And then add more. Playing with my food. . .

Other dishes I have made forever you won’t see published here for that waste of time and energy reason. I do try new recipes – sometimes just for variety and sometimes just for you! If they are new to me, I make them at least twice and more likely three or four or more times before publishing them. The first time, I follow the base recipe – unless I am out of an ingredient or I don’t like a particular spice or a combination of textures or I see a way to reduce the carb count. By the time I get to the third or sixth round, it’s my recipe!

Sometimes what sounds like a great twist on an old favorite doesn’t pan out at all. Like the Rueben burgers we had for dinner last night. Wheels and Bytes are great fan of Rueben sandwiches and “collect” them when they go to a different restaurant. So when I saw the idea for Reuben toppings on burgers, I thought “home run”.   Nahhh. Not a strike out, but barely a base run. The reaction was decidedly underwhelming. Swiss cheese, sauerkraut and Thousand Island dressing — spectacular on corned beef, ho-hum on a burger. Even when seconds were served on rye bread instead of a bun. I certainly won’t be publishing that one.

Would I publish a root beer float recipe? Well, I did use Carb Count vanilla ice cream. But when I bought the root beer I accidentally picked up the regular instead of diet. So any healthiness from the ice cream was cancelled and then some! I bought both on a whim and we enjoyed the out of the ordinariness of the mixture. If I were to hit publish, it wouldn’t be on root beer float recipe. Instead this is the recipe for happiness . . . do something unexpected, have fun, enjoy the moment, laugh with a loved one! It’s a recipe that’s in the public domain and available to all :-)

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!



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