Pears are new to me. We have a small hybrid tree with Bartlett and two different types of Asian pears on our farm, so I’m especially in learning mode.
I’ll be honest to say the gritty texture has always had me coming in with a “fine” score for pears. But, pears right off the tree are much more tasty. And the frugal side of me that hates to waste was determined to find a way to use them!
I made a homemade pizza with sliced pears, feta and a balsamic reduction, which was really yummy, but used only a couple. So today I got serious and found a recipe on Ball’s website for Honey Cinnamon Pears. (These were amazing on a salad with feta, toasted pine nuts and the pears with a viniagrette dressing – yummy!) I added extra cinnamon to the recipe, which is no surprise, if you know me. There’s always room for more cinnamon.
Also from the Ball website, I made my own version of salted caramel pear butter. The modifications I made was to make a salted caramel sauce first and then just added a little of it into the final reduction of pears to make a sweet and tasty pear butter to spread on a Turkey sandwich or pancakes. This version used much less sugar and I could control how much caramel went in so it did not completely take over the pear taste.