pear confit...one of this month's challenges
It is October and the pears are out across much of the US. Bosch pears. Lady pears. Seckel pears. Anjou pears. Bartlett pears. Mmmmm, Bartletts....
So what are we going to do with all these pears? Glad you asked.
This month is our Can-o-rama Pearluxe!
As before you have options. You can make jam AND/OR liqueur. It is your choice.
Our Jam recipe this month? A delicate "Poire William" and white wine confit
And for liqueur we have the infused version of the distilled classic Poire William: Bartlett Pear Liqueur
Again, we recommend you pick these up from a local farm or at the farmers market. If you can't find Bartlett pears, feel free to use another variety. We've chosen Bartletts because they're big, juicy and flavorful - something we need in infusions AND in jams. The key isn't texture but flavor. If you do choose another variety, taste it first and make sure it bursts with pear-y goodness. If it passes your taste test, feel free to use it.POST DATE ON YOUR BLOG: SUNDAY NOVEMBER 1st
make sure you add the link from your Pear Post to the below comments section on Sunday!
Bartlett Pear Liqueur aka Very Poor William
Time: Approximately 3 months
Yield: 1 Quart Pear Liqueur
- 1.5 lbs Bartlett Pears, peeled, sliced and tossed in 1T lemon juice to prevent browning
- .5 lbs sugar
- pinch of salt
- 3.5 C Vodka or Grain Neutral Spirits or Eau de Vie
- Peel of one organic orange or lemon, pith removed
- Optional: 1 inch ginger, fresh, peeled and sliced into disks
- Approximately up to 1 T your choice of spices:
- cinnamon stick
- cardamom pod
- anise seed
- nutmeg - in large pieces
- black peppercorn
- chili pepper
In a sterile quart-sized mason jar or other large, non-reactive glass jar, place the sugar, pear pieces, peel and spices. Cover completely with alcohol. Seal with lid and leave on sunny windowsill for 1 month.
Check flavor. Strain and filter mixture and return to mason jar. Add more pear, lemon juice, or sugar to balance flavor. The strained pears can be used in your favorite pear recipe now. Just store in the refrigerator.
Continue to steep on window sill for another 3 weeks.
Repeat flavor test, straining and filtering.
Pour into bottles. Store in a cool dark place for 30 more days. Will be ready in one month.
Use in cocktails or drink as a digestif.
White Wine and Bartlett Pear Confit (it's really jam, but 'confit' sounds so good)
Yield: approximately 6 cups
Because this recipe has no added pectin, it will take a considerable amount of cooking time to set. Feel free to add pectin if you want to shorten the cooking time and keep the color lighter or use less sugar. Follow manufacturer's instructions for pectin.
- 6 lbs (NET) Bartlett Pears, peeled, cored, and chopped finely then tossed with lemon juice
- juice of 1 lemon, or 2T lemon juice
- 2.5 lb sugar
- 2-1/2 C white wine, un-oaked, or Champagne or sparkling white wine
- Pinch of Salt
- 2 apples, peeled and cut into small pieces. Reserve peel for pectin boost.
- OPTIONAL INGREDIENTS
- 1/4 t citric acid, optional
- and any or all of the following, for a 'spiced' jam
- stick cinnamon
- star anise
- 1" fresh ginger
- 2 T chopped candied ginger
Combine sugar, salt, optional spices and wine in large saucepan and bring to a boil. Add in pear pieces, apple pieces, and apple peels. Bring to a simmer or gentle boil and cook for approximately 1.5 hours or until volume is reduced by half and the fruit is translucent and jam flakes or sheets off a spoon, reaches 218 degrees, or almost passes the wrinkle test. Remember to remove spices and peel. For a firmer jam, bring temperature to 220 degrees before canning. The color will be a deep caramel if you do not use pectin. Boiling water process for 15 minutes.
Note: When I made this, I separated out some of the liquid and cooked it down rapidly in a separate sauce pan. This sped up cooking time by a few minutes.
For a lighter colored and less sweet jam, use pectin, reduce sugar, and follow manufacturer's directions.