http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x89510Oh my.
grasswire (1000+ posts) Wed Oct-05-11 07:46 PM
Original message
Asian pear leather?
Anyone doing that? A family member has a bumper crop. The toddlers have eaten all the low-hanging fruit off the tree, but that leaves 3/4 of the crop.
I'd like to know how asian pears do as leather.
Any other ideas for using them appreciated!
They make shoes out of pear leather, or what?
Never heard of it, and so decided to read on.
The empressof all (1000+ posts) Wed Oct-05-11 08:14 PM
Response to Original message
1. I have a tree too
I make sauce. I use it to make a spice quick bread. You can pretty much use them like any pear. I sautee them with butter for a quickie dessert and have even used them in free form tarts. They are on the bland side so I usually increase the spice. They are particularly good with cardemom. I think they would be a lovely leather but I would suspect they would go quite brown in the process
Denninmi (1000+ posts) Wed Oct-05-11 08:40 PM
Response to Reply #1
2. Yes, it turns brown, but tastes great.
Pear butter, made like apple butter, is also good. As is perry (pear cider).
These are some of mine from a couple of years back. This is Korean Giant aka Dan Bae aka Olympic.
after which a photograph of some round green raw things in a basket
grasswire (1000+ posts) Wed Oct-05-11 09:03 PM
Response to Reply #2
3. do you need a cider press to make perry?
I was just reading the county ag site and it says that pear leather is bland and suggest mixing some plums into the mash.
What's "perry"? Man, the terminology the primitives use makes one dizzy.
Denninmi (1000+ posts) Thu Oct-06-11 11:40 AM
Response to Reply #3
10. I've made gallons of cider over the years in my juicer.
My $69 Juiceman Junior I bought years ago. I did later buy a different brand with a larger chute, which minimizes the cutting into smaller pieces, so now I have 2 options.
Stinky The Clown (1000+ posts) Wed Oct-05-11 11:12 PM
Response to Original message
4. Pear upside down cake
We are eating our way thorough one that Sparkly made a few days ago. Just wonderful!
grasswire (1000+ posts) Thu Oct-06-11 02:09 AM
Response to Reply #4
7. with brown sugar and butter like a pineapple version?
Sounds good.
Stinky The Clown (1000+ posts) Thu Oct-06-11 09:24 AM
Response to Reply #7
8. Exactly the same
The pears make for a much more sophisticated flavor. While I love the pineapple kind, it is very much an in your face kind of flavor. The pear is more subtle.
Try it paired (no pun intended) with butter pecan ice cream. Nirvana!
Retrograde (1000+ posts) Thu Oct-06-11 01:02 AM
Response to Original message
5. Have you tried a pie?
There used to be varieties of pears grown specifically for cooking - Warden was one of the varieties. Since Asian pears combine some of the features of pears and apples, I'd try using them lie the latter.
grasswire (1000+ posts) Thu Oct-06-11 02:09 AM
Response to Reply #5
6. good idea but there are massive quantities to use up
Way too much for pie!
By the way, the grasswire primitive hasn't mentioned the pie-and-jam shoppe lately.
One wonders what's up with that.
supernova (1000+ posts) Thu Oct-06-11 10:31 AM
Response to Original message
9. Pear ice cream?
It takes quite a bit of fruit to flavor ice cream. Or sorbet, even if you want a lighter version.
I love pears. And I love perry! Woodchuck makes a great one.
That word, "perry," again. I suppose I'll have to nadin it. Later.
yellerpup (1000+ posts) Thu Oct-06-11 07:35 PM
Response to Original message
11. Tried to post a pic of a Gingerbread-Pear Upside Down Cake I made last year. Yummy combination, but it wouldn't make a dent in your inventory. Let us know how you handle the bounty!
