|
For Christmas one of my wife's dear relatives gave us a box of 12 pears from Harry and David's, a high end pear company from here in Oregon, just a few hours south. Of course, the holidays have been busy, and we did not open this box until today. The pears are very ripe, and I don't know if they will last past tomorrow. They aren't rotten yet by any stretch, but since they are super ripe and nice expensive produce that we would not normally buy, I want to use as many as possible today and tomorrow. I figure we will all have pear and cottage cheese for an easy breakfast, but I am looking to goons for inspiration on the rest of it. I feel like this is also an opportunity to experiment a little with a nice ingredient. I am not a professional gourmet cook, but I do most of the cooking around our house ever since my wife decided she was done being a stay at home mom and she was done cooking along with that. The only idea I have so far is to sauté some pear slices in butter and add cinnamon, and then top that with mascarpone. Is this a bad idea? Do you have suggestions improve it? Any other pear recommendations? Thanks in advance to any goons with spoons who can contribute. Feel free to share any other fruit based dishes you like!
|
#
?
Jan 2, 2018 03:33
|
|
|
|
| # ? Apr 24, 2024 13:56 |
|
|
I had those a few years back. I think most people just eat them as intended, by themselves and sometimes with a spoon. They are already good, they shouldnt need to be "improved" to enjoy
|
|
#
?
Jan 2, 2018 07:49
|
|
|
Yeah, Harry and David's pears are really good. Just eat them straight up.
|
|
#
?
Jan 2, 2018 16:37
|
|
|
Make pear butter. So easy: https://www.gimmesomeoven.com/easy-pear-butter-recipe/
|
|
#
?
Jan 2, 2018 17:03
|
|
|
Put them up your butt, op.
|
|
#
?
Jan 2, 2018 21:52
|
|
|
Those pears are super soft, sweet and juicy. They're not necessarily the best variety for cooking. Eat them straight, with cheese, maybe sautee a bit and top pancakes or something, and if you have any left that are too far gone make pear sauce.
|
|
#
?
Jan 2, 2018 21:58
|
|
|
Croatoan posted:Put them up your butt, op. I guess they sort of have a flared base, but if you push them in very far at all you are taking the knot and just lose a delicious pear up your rear end. Very unappetizing.
|
|
#
?
Jan 2, 2018 22:10
|
|
|
Crusty Nutsack posted:Those pears are super soft, sweet and juicy. They're not necessarily the best variety for cooking. Eat them straight, with cheese, maybe sautee a bit and top pancakes or something, and if you have any left that are too far gone make pear sauce. I never understood the whole "pear with cheese" thing. Sweet with umami...it clashes too much sometimes. Probably my fault, so if you like it, go ahead. But OP, if you have a buttload of pears, you gotta stew 'em. If this isn't too late, stew them the gently caress now! Stewed pears keep way longer and are far more useful for cakes and stuff. You'll need a good mass of sugar and good clean water. You can find the proportions online. Now, normally, I'd say tap water is fine for water. But who knows how far your EPA has slipped in the past year? Maybe boil it first?
|
|
#
?
Jan 2, 2018 22:26
|
|
|
Poach the pears in red wine and spices to make a dank rear end dessert: https://cooking.nytimes.com/recipes/1019009-spiced-red-wine-poached-pears
|
|
#
?
Jan 3, 2018 01:21
|
|
|
Also an option: make jam.
|
|
#
?
Jan 5, 2018 12:00
|
|
|
|
| # ? Apr 24, 2024 13:56 |
|
|
Croatoan posted:Put them up your butt, op. feedmegin posted:Also an option: make jam. Jam them up your butt, op.
|
|
#
?
Jan 6, 2018 19:36
|
|
