Do not skip it. If you do, you’ll make jam not preserves.) The next day, cook all the fruit and the accumulated juice over medium-low heat for about 30 minutes until the fruit is translucent.

This recipe both preserves pears and creates a pear-flavored liqueur perfect for holiday cocktails. 1/4 cup fresh lemon juice (about 2 lemons’ worth) 4-5 pounds pears (about 12 large pears) ...

The pear, as we know it, has been a part of the dinner table for over 4,000 years. Pear season spans fall and winter, with some varietals available as early as August, and others throughout the ...

Mike Richardson shares the recipe for Lemon-Pear Preserves with Cardamom. In this delightful autumn preserve, sweet slices of pear are suspended in a subtly spiced, lemon-y jelled syrup.

That's where this recipe comes to the rescue. It's a quick, easy and delicious pear crisp that calls for just five ingredients — pears, granola, lemon juice, apricot jam and a pinch of salt.

Chef Jesse Barber’s Warren Pear & Cucumber Gazpacho Serves 4 Ingredients 5 lbs Warren pears and their trimmings (be sure they’re “ripe and awesome!”) 2 oz Banyuls wine vinegar 2 oz California Olive ...

Arugula-Pear-Blue Cheese SaladServes 8. Recipe is from “Christmas All Through the South: Joyful Memories, Timeless Moments, Enduring Traditions” by the editors of Southern Living (Oxmoor House ...

Cut pear in half, remove stem, flower end and core with a melon baller. Cut the pear into 12 equal slices lengthwise. Set aside. Finely chop rosemary and chives.