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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Peaches and Cream Cheesecake

Peaches and Cream Cheesecake -- A Pinch of Joy
Peaches and Cream Cheesecake -- A Pinch of Joy

A light and creamy  ending to a meal.  Or an afternoon party like a baby shower. Peaches and Cream Cheesecake is a no-bake dessert.  Just peachy  anytime.  Sorry, couldn’t help that pun — just fell out!   =) 

If you can find sugar free peach jello, it will give you a deeper peach flavor.  I usually end up using lemon because the peach is harder to find. You can use regular gelatin if you aren’t concerned about calories or carb counts.   You can also make this with fresh sliced peaches — about two cups.  Wheels loves fresh peaches so I have to hide them in order to have enough to make something. Or make the dish the instant I get the peaches home from the grocery — before he has time to know they are in the house.  lol  It’s better to keep a couple of cans of peaches available in the cupboard.  I use light or no sugar added peaches and drain them well so the cheesecake doesn’t become soggy from the inside out.  Just before adding the peaches, take a sharp knife and run it through the peaches in the colander to make the pieces a little smaller.  Just seems easier to cut into nicely defined squares.  This time I wanted a little peachy bling so I set aside some peach slices to decorate the cheesecake after it had firmed up in the refrigerator.

Peaches and Cream Cheesecake3 -- A Pinch of Joy

Use sixteen peaches so you can move a peach to the top of each square as you slice and serve it.  Start in the middle and lay the peach slices as shown to make the rosette.  Easy!!! 

Peaches and Cream Cheesecake2 -- A Pinch of Joy

Peaches and Cream Cheesecake

Yield: 16 servings

Serving Size: 1 square

Peaches and Cream Cheesecake

A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!

Ingredients

    Crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
  • Filling
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed

Instructions

  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
  3. Filling
  4. Pour peaches into colander and set aside to continue draining.
  5. Beat softened cream cheese and sugar until blended and fluffy.
  6. Add dry gelation and mix well.
  7. If desired, set aside 12-16 slices for garnish.
  8. Fold peaches and whipped topping into cream cheese mixture.
  9. Pour over crust.
  10. Refrigerate until firm about four hours or overnight.
http://www.apinchofjoy.com/2014/09/peaches-and-cream-cheesecake/

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!

Hot German Potato Salad

Hot German Potato Salad -- A Pinch of Joy
Hot German Potato Salad -- A Pinch of Joy

Donna was a guest at one of the two luncheons that took place on our deck last week. They were casual affairs of the potluck sort with the guests bringing a salad or dessert. Donna brought a classic hot German potato salad and was gracious enough to share the recipe she’d gotten from her sister in law via Better Homes and Garden cookbook. Donna said she’d used her mother’s recipe without the spices, until she tasted this combination of flavors. Finding out the recipe was easy to make was a bonus! German potato salad is traditionally served hot and will be perfect for the coming fall weather. Time tested and stamped approved!!!

 The peel will slip off the boiled potatoes easily.  You can rub off the peel by using a clean dish towel.  Hold the potato with the towel in one hand and rub off the peeling with the other — somewhat similar to drying a cup.  Or hold the potato on a cutting board with a fork and gently tease off the peel with the tip of a knife.  Stir the cooked potatoes into the dressing gently to avoid breaking them.   I would also tip the skillet to make the dressing run to one side and spoon it over the potatoes to lessen the amount of stirring necessary to coat the potatoes.

This week is Donna’s birthday. Here are wishes for a wonderful celebration day and the beginning of a fabulous new decade!!!

Donna also shared this recipe for Spinach Salad with Lemon Garlic Dressing a couple of years ago. 

Hot German Potato Salad

Yield: 6 servings

Hot German Potato Salad

A tangy, yet slightly sweet potato dish with bacon and onions! Delicious with brats or burgers, a hit at potlucks and just for the family at home.

Ingredients

  • 1 ¼ pounds potatoes
  • 4 slices bacon
  • ½ cup chopped onion
  • 1 Tablespoon flour
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon dry mustard
  • ½ teaspoon celery seeds
  • 1/8 to 1/4 teaspoon pepper
  • 2/3 cup water
  • ¼ c vinegar
  • Snipped fresh parsley

Instructions

  1. Cover potatoes with water and boil potatoes until tender about 15-20 minutes.
  2. Drain and somewhat cool to touch. Peel and slice into ¼ inch slices.
  3. Dressing
  4. While boiling potatoes, cook bacon till crisp in medium sized skillet. Remove bacon and reserve 2 Tablespoons of bacon grease in skillet.
  5. Add onion to drippings, cook on medium heat till tender. Set aside until potatoes are peeled and sliced.
  6. Stir in flour sugar, salt celery seeds, dry mustard, and pepper until mixed well.
  7. Stir in water and vinegar. Cook over medium heat, stirring until thickened and bubbly.
  8. Gently stir in potatoes & bacon crumbles. Cook, stirring gently 1 or 2 min till heated through.
  9. Transfer to serving bowl & sprinkle with fresh parsley
http://www.apinchofjoy.com/2014/08/hot-german-potato-salad/



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