We've got probably at least 25lbs of them and I don't know what to do with
them all...

--
What would YOU do for a Klondike Bar?
~~~~~~~~~~~~~~~~~~~~~~~~~~~
http://www.myspace.com/lilahmorgan
http://www.geocities.com/hopespringsfarm

Give them to friends/neighbors. could make you very popular very
quickly.

On Sep 14, 1:52*pm, "Lilah Morgan" wrote:
We've got probably at least 25lbs of them and I don't know what to do with
them all...

--
What would YOU do for a Klondike Bar?
~~~~~~~~~~~~~~~~~~~~~~~~~~~http://www.myspace.com/lilahmorganht...opespringsfarm

"Lilah Morgan" wrote in message
ers2...
We've got probably at least 25lbs of them and I don't know
what to do with
them all...


I can mine in a light syrup with cinnamon. Simple and
delicious! :-)

"Lilah Morgan" wrote in message
ers2...
We've got probably at least 25lbs of them and I don't know what to do with
them all...

I posted this a few weeks ago to a UK group:

Hot pears with rocquefort and walnuts

From "Matching food and wine" by Michel Roux Jr.


The recipe calls for 2 pears but they must be huge as I found that the mix
was sufficient for 4.


4 ripe pears


120g (~4oz) Rocquefort, crumbled (I used 100g as that was the size of the
pre-pack,
all I could find). I also think that it would work with Stilton.

60g walnuts, chopped (~2oz)
1 Tbsp crème fraîche
1 Tbsp port
1 spring onion, chopped
S&P (not necessary, IMO)

Cut the pears in half lengthwise and remove the core and stringy bits. Use
a melon baller to scoop out the flesh, leaving a couple of millimetres or so
to form 8 boats.


Mix the pear pieces with the walnuts and cheese, fold in the crème, port and
onion. Fill the boats and bake at 180C for 15 minutes. Brown under hot
grill for 2-3 minutes.


I found that they browned nicely in my convection oven.


I cooked them just before the meal so that by the time they were served for
"afters", they were warm rather than hot and I think that that is
preferable.


He suggests it works as a starter or sweet, admittedly a savoury/sweet. I
think that leaving out the onion might be better as a sweet.


For wine, he suggests a sweet wine such as Bonnezeaux, sweet, Oloroso sherry
or Tawny Port.


I served it with a Sauternes which also worked beautifully.

Graham

"Lilah Morgan" wrote in message
ers2...
We've got probably at least 25lbs of them and I don't know what to do with
them all...


I make wine with mine. Details at:

http://home.comcast.net/~rbfarm/hrushka.html


Paul

Thanks for all the replies, I am looking forward to trying the recipes.

On Sep 16, 3:41 pm, "Lilah Morgan" wrote:
Thanks for all the replies, I am looking forward to trying the recipes.

Poached in wine, with cloves, cinnamon. Served with vanilla ice
cream. That's nice.

Last week I made pies, like apple pie, but with pears.

Found an old book at a yardsale. I've got a few jars of pear/tomato
chutney and pickeled pears. I have no idea.

Last year I found somewhere online a recipie for a spicy pear/tomato
jam (trying to use my big crops). Really great on ham sandwiches.
Needs the whole canning procedure.

I'm new here, but I'll work on learning the local etiquite.

bulka