Nature's Gift for Fall: Pears
The Yakima and Hood River Valleys of the Pacific Northwest grow the largest concentration of pears sold commercially in the US; while in Canada, Ontario claims that distinction. A few of my favorite pear recipes: Pear Chutney
Core and dice pears, place with chopped onions and garlic in large pot. Add remaining ingredients. Cook on low heat until clear, stirring occasionally, about 4 hours. Pour into hot, sterilized jars. Delicious as an accompaniment to pork, or other meats. Enjoy! Pear Nut Bread
Cut butter into sugar with fork; add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Mix flour and other dry ingredients. Add nuts. Stir in pears. Combine with egg mixture. Spread into a greased large or 2 small loaf pans. Bake in slow, 325-degree oven for about an hour. Great spread with cream cheese! Pear-Walnut Crisp
Combine egg, pears, and nuts. Mix flour and sugar and baking powder. Combine with pear mixture. Spread into buttered round 8" layer pan. Bake in 350-degree oven for 35 to 40 minutes. Serve with whipped cream, ice cream, or plain. Delicious. Basically, you can substitute pears in most apple recipes, too. Experiment a bit. Enjoyment is sure to follow! Meanwhile, October will be a busy month at my house, harvesting nature's fall gift. Photos copyright of Renie Burghardt
The copyright of the article Nature's Gift for Fall: Pears in Nature Sketches is owned by Renie Burghardt. Permission to republish Nature's Gift for Fall: Pears in print or online must be granted by the author in writing.
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