Have Pears Will Poach

A couple of years ago we had a glut of pears and a friend donated a load of Kilner jars; so I made Poached Pears. 

They turned out to be a surprisingly tasty treat, when we cracked a jar open in the depths of mid-Winter. They were then heated up and served with vanilla ice cream, yummmm…

Our friendly neighbour recently asked if we wanted some surplus from their tree, so I decided to reprise the recipe. However, in between preparing the simple ingredients, putting the kids to bed and listening to something terribly interesting on Radio 4, I forgot to add the cinnamon sticks.

Based on the delicious smells I created in the kitchen though, I predict it will be just as tasty this time around. I can't wait till it gets a bit colder...

Apple Day Announcement!

Apple Day at Mansbridge Community Orchard

Let's enjoy our fantastic local resource together next Saturday!

Southampton Woodcraft Folk will bring Apple Pickers, a "scratter" (fruit crusher) and Apple Press. I will bring the Community Orchard equipment and other community groups will also be represented.

Bring yourself, your family, your friends and perhaps also

- your own apples (or pick some there)

- sandwiches

- stout apple-picking clothing and foorwear

- collecting bags, chopping equipment, empty bottles for juice etc.

Enjoy the wonderful community atmosphere of an Apple Day! Time 1:30 - 4:00 pm 

Park on Octavia Rd or at the Swan Inn, Mansbridge.

N.B. Attend at your own risk - please be aware of the safety of others and take care of our environment.

The weather may be a bit wet and windy, so wellington boots and waterproofs will be de-rigueur...

Poached Pears

These will be perfect to pop open on a cold winter night, then heat up and serve with a little ice cream and a biscuit.

• Pears (I used the ones from near the school this time).

• 2 Oranges

• Cinnamon Stick

• Wooden chopping board

• Sugar syrup (you'll make your own)

• Kilner type preserving jars

• Potato peeler

• Sharp knife

A Lovely Pair of Oranges

Preparation

1. Thinly peel the zest off the oranges.
2. Get a large bowl and squeeze the 2 oranges into it. This is where you'll place the pears after you've peeled and cored them -- it prevents them from browning and adds flavour.
3. Using the potato peeler, peel the pears.
4. Cut the pears in half and then quarters or more removing the cores and stalks as you go.
5. Place each pear into the bowl of orange juice as you move on to your next pear, making sure that they get covered.

Poaching The Pears

Make the Sugar Syrup

The amount you make will depend on how many pears you started with but the ratio is approximately 2 cups of sugar to every 4 cups of water. Mix the required amount in a large pan with the surface skin (zest) of the oranges and the cinnamon stick, stir over a low flame. Once the sugar has dissolved, increase your heat to high and bring the mixture to boil. You can start this part when you are about halfway through the pear prep - it will then be ready when you finish.

Cover in Syrup in Sterilised Preserving Jars

Bottling the Pears

1. When the sugar syrup boils, put your pear slices in and bring it back to the boil. Poach the pears for about 15 mins or until they begin to turn translucent.
2. Once your jars are sterilised and hot – I used a water bath in the oven and ended up with a kitchen sauna - carefully pack them with the hot pears.
3. Then top up the jars with hot syrup. Make sure the pears are fully covered. I added a  small amount of the orange zest to each jar at this stage.
4. Carefully close the lids and seal them securely.
5. Some folk turn the jars upside down for ten minutes to help them seal.
6. Then wipe the jars down and leave them on the wooden board to cool down.



I Can't Wait To Try These

Then wait until a suitably cold winter's night...

Finally, add the labels and store.