The Glorious Pear
As the days gradually shorten and the extreme heat of North Florida summers loosens its grip, the first pears begin to ripen. Pear trees are common to our area, but they are not all the same. My daddy knew a lot of things about a lot of things and he considered himself somewhat of an expert on pears which he grew from cuttings for anyone who asked him in his later years. At our house, the pineapple pear reigned supreme and it was a joy in both early spring when it bloomed, and in the fall when the limps were weighed down to the ground with ripe, golden brown heavy pears, each a handful for a grown man. The fruit was sweet and the texture was crisp. They were tasty raw, but their greatest flavor was released when my mama cooked them up and used them in her pear "flashlights." Now, don't ask me to explain why our family called them that, because I do not remember. It had some totally nonsensical tale attached to it. Most folks would call them turnovers. Mama's were the best and you were indeed blessed when she shared them with you up until her 89th summer.
Other folks grew other types of pears. Many of these were called sand pears. If you did not have a pear tree, a bag from someone else would likely show up at your house. My mama made pear preserves every year and these would be used in the way other people might use apples. They also were pretty durn good on hot buttered biscuits on a cold frosty morning.
When we moved into our old house in the 80's, we were pleased to find that we had several pear trees. One, particularly had delicious pears which were slightly soft with a smooth texture. These were great for the old-fashioned Southern stand by where you top each peeled and cored pear half with mayonnaise, grated cheese, and a cherry. I decided to make jam from some of the pears and we were pleased with the pretty color and the flavor.
Unfortunately, the varmints in our yard took great delight in the pears, too and it is a battle to salvage enough ripe pears to make a batch each year. When we were in Japan, we discovered pineapple pears in the local market, and I was fortunate enough to be taken to an orchard where the pears were trained over trellises and the fruit was protected in individual bags. Klep tried a version of protecting the fruit this summer. We had mixed results. Near fruiting time, he discovered a marauder had invaded and picked a great deal of the bagged fruit. Some had been gotten out of the taped bags; others lay strewn on the ground. He was able to get enough fruit that I made jam and we enjoyed several salads. Below are some of our suggestions about using the fruit that you salvage from your marauders or receive from generous friends.
Pears, pears, pears!
Pear
Honey (My cousin Glenda makes this!)
8 cups (about 3 pounds) peeled,
cored, and chopped pears
1 - 20-ounce can crushed pineapple with syrup
10 cups sugar
1 tablespoon lemon juice
Mix all ingredients in a large pot and cook slowly until pears are tender, and mixture thickens,
approximately 30 minutes. Place in sterilized jars and seal while still hot.
Pear Preserves
Wash, peel and slice whatever pears you have. This is not an exact science! Put them in a large saucepan and cover them
with sugar. You want to start these over
very low heat so that you do not need to add water. As liquid appears, you can increase the heat
so that there is a .low simmer. When the
pears are tender, taste and see if they are sweet enough for you. If not, add a little at a time until they
suit you. Cook until the liquid slightly
thickens, place in hot sterile jars, seal with new lids and process them in a hot water bath. I don’t think my mother ever did that and
hers sealed nicely, but that it the recommended thing these days!
Pear Jam
Buy a box of Sure-Jell and follow the instructions.
