Wild Pear Lemon Preserves

Juicy pears cooked down with a Meyer lemon and just the right amount of sugar make the best Wild Pear Lemon Preserves! They are a wonderful topping for buttered toast, stir them into yogurt, or warm and spoon them over vanilla ice cream. 

Last summer I got a text from a friend asking me if I had any interest in some wild pears that were growing on her property in the country. Free fruit? Yes, PLEASE! If there is one thing I absolutely love, it’s making jam or preserves out of fruit that might otherwise go to waste. 

The best part was that I didn’t even have to pick the pears! We were all social distancing, like everyone worldwide last summer so my friend dropped the basket of pears on another friend’s porch for me. I duly collected them with much appreciation. 

I brought the basket of pears home and got busy peeling and slicing and cooking them down with sugar. If you’ve never tried a wild pear, I’m here to tell you that they are quite sour with a thicker skin than normal eating pears. But they are fabulous in preserves and, like quince, they turn the most wonderful shade of pink. 

Bonus advice: If you do not yet have a digital scale, please buy one. They are so useful! Using cups to measure sliced fruit is such a challenge because of air pockets. That said, I tried my best to measure the sliced pears so you don’t have to. Each cup of sliced pears is about 150g, in case you need to convert from the amounts below. It’s just a ballpark figure so you’ll see that the sugar doesn’t work out exactly in cups. If you'd just get a scale, you could save us all a lot of grief. 

Wild Pear Lemon Preserves 

I followed the guidance on a post from Digging Food to figure out the ratio of pears to sugar. One batch of my pears (1880g whole) weighed 1252g after being peeled, cored and sliced so I put 626g of sugar. If you don’t have wild pears, use firm green ones instead. These quantities of pear and sugar require one whole lemon. Adjust accordingly if you are cooking more or less pears.

Ingredients

For peeling the pears:

2 tablespoons lemon or lime juice or 2 teaspoons citric acid

For the preserves (my second batch! Those two trees just kept on giving!):

4 lbs 2 1/3 oz or 1880g wild pears

3 1/8 cups or 626g sugar

1 Meyer lemon (or sub a regular lemon) 

Method

Fill a large bowl about to about halfway with cool water. Add the juice or citric acid and stir well. Peel all the pears.

As you peel them, put them in your bowl with the acidic water.  This will stop the oxidation so they don’t turn brown. 

Cut all of the pears in half and use a the paring knife to remove the stem and bottom of each half, dropping them back into the acidic water as you do. Finally use a melon scoop to remove the core, again putting the pear halves back in the water.

Initially I tried performing each action on one pear at a time but it was tedious to continually switch tools and went much faster when I halved them all, then took the stem and bottom out of each, then cored them. It does mean you have to fish around in the acidic water to get them to do the next step but that’s quickly accomplished.

Peel and slice the pears 1/8 in or 3 1/2mm thick, again, popping them back in the water. 

When they are all sliced, drain off the acidic water and weigh the pears. Add in 1 part sugar for 2 parts pears. Cover the bowl and leave them to macerate overnight. 

Sitting around overnight in the sugar, the pears will create their own syrup and be ready to cook into preserves by morning. 

Just before cooking thinly slice your lemon (peel and all) but remove any seeds. 

Add the lemons to the pear pot. 

Bring the mixture to a high simmer or low boil over medium heat. Stir often! If the simmer is too low, it will take you 4 hours to cook them. A large batch usually takes at least 2 1/2 hours.

Start checking for desired consistency after 1 1/2 hours. Stir and check them every 15-20 minutes. The preserves are finished when the pears have turned rose, then to light garnet colored and the slices are transparent. 

The amount of cooking time varies depending on the size of your batch, diameter of your pot, the heat retention of your pot (Le Creuset are great for this) and the thickness of your pear slices.  

Wash canning jars and have them ready and hot. I put teaspoons in each jar and then fill them with boiling water. Pour a little boiling water over the lids while you are at it. Use a pair of canning tongs to tip the water out of the jars when the preserves are ready. 

When the preserves are done, use a wide mouth funnel and ladle the hot pears and syrup into the hot jars. Try not to get any on you as the pears and their syrup will burn you. 

Remove the spoons from the canning jars and fit the lids on as tightly as you can. Turn the jars upside down and leave to cool. Occasionally, as you randomly pass by, tighten the lids a little more.

Once the jars are cool, turn them right side up. The lids should pop down firmly. If any jar lids don’t suck down, store them in the refrigerator and use them first. 

Enjoy! 

August is National Canning Month so my Festive Foodie group are all sharing way to preserve Summer's bounty! Check out the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• Homemade Sauerkraut  by Palatable Pastime
• How to Freeze Basil in Olive Oil  by Savory Moments
• Indian Style Refrigerator Bread and Butter Pickle by Magical Ingredients
• Tart Cherry Preserves  by A Day in the Life on the Farm
• Wild Pear Lemon Preserves by Food Lust People Love

Pin these Wild Pear Lemon Preserves!

 .

Cheddar Smoked Paprika Soda Bread #BreadBakers

Cheddar Smoked Paprika Soda Bread is cheesy good with a subtle smoky flavor that is great freshly sliced or toasted. Use it for sandwiches or to dip in a sunny side up fried egg yolk. So good! 

Smoked paprika is one of my favorite spices and I use it a lot when I am cooking vegetarian dishes, for a little extra flavor that I might have otherwise added with smoked bacon in a non-vegetarian recipe. It’s great in tomato sauce and chili for the same reason, even when those do have meat already. 

One of the few things my husband and I disagree on is smoked cheese. I’m a fan. He’s not. In this quick soda bread, the smoked paprika makes a nice background to the cheddar, a hint of smokiness that reminds me of smoked cheese. What’s funny is even the smoked cheese naysayer loves this bread. Go figure.

Cheddar Smoked Paprika Soda Bread

If you don’t have buttermilk but do have white vinegar and regular milk, make a buttermilk substitute by adding 1 1/2 tablespoons vinegar to your measuring jug, then fill up to the volume needed with milk. Stir and set aside for about five minutes and you are ready to start mixing.

Ingredients

3 cups or 375g all-purpose flour, plus extra for kneading

1 tablespoon sugar

1 teaspoon baking soda

3/4 teaspoon fine sea salt

1 teaspoon smoked paprika

1/4 cup or 57g unsalted butter, cut into pieces

4 oz or 113g extra sharp cheddar, finely grated 

1 1/4 cups or 296ml buttermilk

For glaze:

1 egg white

1/2 teaspoon smoked paprika

Method

Preheat your oven to 350°F or 180°C and line a baking pan with baking parchment or a silicone liner.

In a small bowl, combine the flour, sugar, baking soda, salt and smoked paprika. 

With a pastry blender or a fork, cut the butter into the dry mixture until it resembles a coarse meal. 

Add the grated cheddar cheese a little at a time and stir well to combine. 

Pour in buttermilk and mix until dough comes together. 

Turn the dough out onto a heavily floured surface.

Knead the dough by folding it over and pressing it down four or five times. 

Shape the dough into a round loaf and place it on your prepared baking sheet. Whisk the smoked paprika into the egg white and brush the top of the loaf with the mixture.  

Use a lame or sharp knife to cut a large X into the top of the dough.  

Bake in your preheated oven for 40-45 minutes or until golden brown. 

Cool on a wire rack then slice to serve.

Enjoy!

It’s the second Tuesday of the month so it’s time for Bread Bakers and our theme is spiced savory recipes! Check out all the bread recipes we are sharing today. Many thanks to our host, Renu of Cook with Renu. 

• Cheddar Smoked Paprika Soda Bread by Food Lust People Love
• Copy Cat Domino's Zingy Paneer Parcel by Sneha's Recipe
• Everything Bagel Biscuits by Palatable Pastime
• Flourless Quinoa Vegetable Muffins by Cook with Renu
• Rosemary, Sage, and Wild Rice Levain by A Messy Kitchen
• Spicy Onion Buns by Ambrosia
• Spiced Up Potato, Turmeric, and Oat Bread by Magical Ingredients
• Sourdough Focaccia with Italian Herbs and Spices by A Day in the Life on the Farm
• Sourdough Aloo Paratha by Zesty South Indian Kitchen
• Swedish Rye Bread (Limpa) by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheddar Smoked Paprika Soda Bread! 

 .

Bacon Corn Puddings

These individual bacon corn puddings are made with roasted corn and cornmeal to add a lot of extra corn flavor, along with the bacon and thyme. Delicious and light as a side dish or small main. 

When I first arrived back in the States a couple of years ago, I was excited to finally get a chance to shop at Trader Joe’s. I posted on Facebook that I’d love to hear about what my friends buy there so I could make a list of good things to try. 

My friend, Glenys, was the very first to respond: chargrilled corn, found in the freezer section. So much easier than doing it yourself, she said. I must say, she is absolutely right. The Trader Joe’s roasted corn is delightful and since it’s frozen, it's easy to keep on hand. If you want to use fresh corn for this and roast your own for this recipe though, go for it! 

(I know not everyone reading this will be able to see the post but for those of you who can, here’s the link: What Stacy’s friends buy at Trader Joe’s. My apologies to the rest of you.)

Bacon Corn Puddings

The original recipe that I adapted to make these lovely little puddings continued past the initial baking to decanting and then rebaking them with some cream poured on top. It also called for creamed corn so that wasn’t happening either. I have no idea how that would have tasted but I can tell you that these are lovely and light and delicious, despite falling a bit after they poofed up in the oven. 

Ingredients – for 4 individual puddings

1/2 small onion, diced

2 tablespoons butter, plus extra for buttering the ramekins

1 teaspoon sugar

1 1/2 cups or 200g roasted corn kernels (drained if canned)

1/4 cup or 30g bacon crumbles

2 tablespoons cornmeal

2 tablespoons cornstarch

2/3 cup or 160ml milk

1/3 or 80ml cup heavy cream

1 sprig fresh thyme, leaves picked

salt & pepper to taste

2 large eggs

Optional garnish:

2 tablespoons roasted corn, thawed

fresh thyme leaves

Method

Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.

Add the cornmeal, roasted corn, bacon crumbles and a pinch of salt and a couple of grinds of black pepper. Cook 2-3 minutes while stirring.

Whisk the cornstarch into the milk till its dissolved. 

Add the milk, cream, sugar and thyme to the pot. Cook over medium heat, stirring often, until mixture comes to a low boil and thickens. When you drag a spoon through it, it should be thick enough not to run back together. 

Remove 3/4 cup (187.5g) of the corn mixture and blend with a hand mixer until smooth. 

Stir back into the corn mixture in the pot. Taste and season with salt and pepper. Set aside to cool. 

I put mine in a bowl at this point because as much as I love my little Le Creuset pots, they take ages to cool down. If your cooking pot is more cooperative, please don’t dirty another vessel. 

Meanwhile preheat your oven to 400°F or 200°C and butter four ramekins. To give you an idea of size, mine hold just shy of 1 1/4 cups or 295ml when filled to the top. 

Once the corn mixture is cool, whisk the eggs well and mix them into it. 

Place the ramekins in a deep baking pan then divide the corn mixture between them. 

Fill the pan with hot water halfway up the sides of the ramekins.

Bake in your preheated oven for about 30 minutes or until puffy and golden on top. 

Top with some extra kernels of roasted corn and a few fresh thyme leaves for garnish. 

Serve warm. I decanted one for the photos but we ate the others straight out of the ramekins with a tomato and mozzarella salad on the side. Side dish or main? These bacon corn puddings work as either. 

Enjoy!  

It’s the second Monday of the month so that means my Baking Blogger friends are sharing recipes as well. Our theme, as you might guess from most of the titles below, is CORN. Many thanks to our organizer and host, Sue of Palatable Pastime. 

• Bacon Corn Puddings by Food Lust People Love
• Baked Corn Pudding by A Day in the Life on the Farm
• Breakfast Strata with Corn and Chiles by Karen's Kitchen Stories
• Corn and Pepper Medley Pierogi Casserole by Sid's Sea Palm Cooking
• Oven Roasted Corn on the Cob by Sneha’s Recipe
• Street Corn Baked Empanadas by Magical Ingredients
• Taco Noodle Hot Dish by Palatable Pastime

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin these Bacon Corn Puddings!

 .