Yesterday, I went downstairs to check on how the pears were ripening and found several of them ripe. Looks like we will be spending some time this weekend canning pears. Last night, I made carrot cake jam. I will share the recipe later but it was good. I also made prepared pie filling and dehydrated some of them. Here is how I do the frozen pie filling. I find this much easier than canning it and I usually have plenty of freezer space.
8 cups sliced, peeled pears
3/4 cup sugar or Splenda
2 Tbls flour (I use whole wheat pastry)
1/2 tsp cinnamon
1/4 tsp nutmeg
I peel and slice pears into a bowl of water treated with lemon juice. I then measure out 8 cups of pear slices at a time. I add rest of ingredients to the 8 cups of pears. I pour all of it into a gallon size freezer bag and shake it to mix in ingredients. I then freeze until needed later. When you want to use it, you simply thaw them, put them in a prepared, unbaked pie crust and bake for 20-30 minutes at 350 degrees or until crust is brown and pears soft. This makes a quick dessert for company. You can also put the pie filling in a dish, cover with your favorite crisp topping and make pear crisp.
8 cups sliced, peeled pears
3/4 cup sugar or Splenda
2 Tbls flour (I use whole wheat pastry)
1/2 tsp cinnamon
1/4 tsp nutmeg
I peel and slice pears into a bowl of water treated with lemon juice. I then measure out 8 cups of pear slices at a time. I add rest of ingredients to the 8 cups of pears. I pour all of it into a gallon size freezer bag and shake it to mix in ingredients. I then freeze until needed later. When you want to use it, you simply thaw them, put them in a prepared, unbaked pie crust and bake for 20-30 minutes at 350 degrees or until crust is brown and pears soft. This makes a quick dessert for company. You can also put the pie filling in a dish, cover with your favorite crisp topping and make pear crisp.
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