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/

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Carrot Pineapple Bread

Carrot Pineapple Bread -- A Pinch of Joy
Carrot Pineapple Bread -- A Pinch of Joy

Carrot Pineapple Bread is a delicate and delightfully pretty bread. It makes a nice addition to a tea table or an afternoon dessert buffet. Use a sharp knife to cut so the slices don’t tear. We inhale this plain, but it would be nice served with whipped cream cheese or a light lemon flavor whipped butter. This is quick and easy to assemble. I use a 10 ounce bag of shredded carrots from the grocery because I like the convenience. Save back a few nice looking pecan halves to put on top of each loaf before baking.

My mother provided afternoon day care for morning kindergarteners. They loved her and she delighted in their ways and sayings. One afternoon she decided it was time to harvest the carrots. She and her entourage of three or four kids went to the garden. She showed them how the carrots were ready when their “shoulders” had popped out of the ground. Then demonstrated how to pull the carrot out of the soft soil. One little boy looked at the carrot flecked with black dirt, at her and then back at the carrot. He was clearly not impressed. “Why don’t you do like my momma?”, he said, “Get carrots at the grocery store. They don’t have that green stuff on top and THEY”S CLEAN!!!”

Guarantee the carrots in this are good. And the little loaves are delicious. It will win a kindergarteners heart – and his momma and daddy’s and sister’s too!

Carrot Pineapple Bread

Yield: 5 loaves 51/2 x 3 inches

Serving Size: 1 slice

Carrot Pineapple Bread

A delicate flavored, delightfully pretty bread that is so quick and easy to make!

Ingredients

  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • ½ teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups sugar
  • 1 8 ounce can crushed pineapple, drained
  • 2 cups shredded carrots (OR 1 10 ounce bag)
  • 1 cup chopped pecans

Instructions

  1. Preheat over to 350.
  2. Grease and flour five 5 ½” x 3” loaf pans.
  3. Mix dry ingredients in medium bowl and set aside.
  4. In large mixer bowl, beat eggs and oil at medium speed until well blended. Add sugar and continue beating until mixture is thick, about 2 minutes.
  5. At low speed, beat in carrots and pineapple.
  6. By hand, stir in flour mixture just until flour is moistened. Stir in nuts.
  7. Divide batter equally among the five pans.
  8. Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.
  10. Breads can be wrapped in foil and stored in the freezer up to three months.
http://www.apinchofjoy.com/2014/08/carrot-pineapple-bread/

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