need some pear recipes

[em]

hi everyone

i have half a dozen or so of nice ripe pears that need using and wondered if anyone had any nice recipes, maybe jam or something sweet?
Thanks in advance em

[cookie1]

There was a lovely pear souffle that was published in a newspaper and the link was put on this site. Will see if I can find it.

A friend has made pears in red wine and steamed in the Varoma. It may be from the Varoma cookbook I'm not sure as I don't have it.

[JulieO]

cookie I had it at hand in my to do file, so will post the link for you, hope you don't mind. 

http://www.theaustralian.news.com.au/business/story/0,28124,25585691-5018055,00.html

[Thermomixer]

You can "poach" them in the Varoma

I have done them with red wine, ginger syrup, saffron syrup and Pedro Ximinez sherry

A couple of links http://www.forumthermomix.com/index.php?topic=82.0

http://www.forumthermomix.com/index.php?topic=83.0

[riv_mum]

Sue Dengate's "Birgit's pear jam"

1 kg of soft ripe pears, peeled and cored (about 750g when cored)
OR 2 825g tins of pairs, drained
750g sugar
1 tsp citric acid
1 x 50g packet of Jamsetta

Puree pears in TM. Heat to 90 degrees and add sugar, citric acid and Jamsetter. Set temp to 90, speed 1 and continue stirring/cooking until sugar is dissolved - ( could be 10 to 20 min)
Once sugar is dissolved set temp to varoma, 8min, speed 1.
Allow to cool before pouring into steralised jars or storing in fridge or freezer.


You might have guessed that i havent actually made this in TM yet so not sure of exact times.

A mixture of tinned and fresh pears can be used.
Using TM pears may not have to be peeled.

Sue suggests adding a tsp of whisky to the jam to reduce the sweetness and help to preserve.
Sugar could prob be reduced significantly!

Sue uses this jam as a base for LOTS of slices, cakes sweets ect for those on a failsafe diet.

[em]

oh yum the jam sounds good and so does the souffle, well i am off to the shop to get some citric acid and jamsetter! jam it is, will go nicely with my fluffy tm scones!!
thanks everyone i will let you know how it goes

[riv_mum]

just looking at other jam recipes, they usually start dissolving the sugar at temp 100 and reduce to 90 if it is boiling too much. It could take 40 - 60 for sugar to dissolve.
I have always found jam of any type to be a bit iffy so just need to watch it and use that as a guide rather than relying on the recipe.

[cookie1]

Thanks Julie, I looked everywhere and couldn't find it.

[em]

ok thanks will keep a close eye on it

[Gralke]

I hear that a "Pear Tarte Tartin" is lovely!