There is a pear tree in our neighbor’s garden but we are fortunate that a couple of branches arched into our driveway. On a windy day the pears would end-up on our driveway and were to bruised to eat or use. Every year we would safe some but end up with a bottle or two chutney or perhaps a starter of blushing poached pears.
This year there was a good crop of little Hood pears hanging over our driveway.
A little research and we were ready for our harvest. Pears ripen from the inside out. Left to ripen on the tree, they may become mushy. They ripen quite nicely once harvested. The old trick of storing the pears in a cool, dry place and the add of bananas did the trick. I put the bananas on top of the pears—and the more bananas, the faster the pears ripen.
Yesterday was Mulled Pear day.
We peeled and core the pears and let is sit in a bowl with salt water to prevent the pears to turn brown.
First the oven needs to be preheat to 150oC.
Then it was time to make the Mulled syrup. I used crab apples to give the syrup a nice pink color. Once there was a nice pink color in the water. The crab apples were removed.
Then cinnamon, star Aniseeds, gloves and allspice were added to the crab apple water.
The water was put to a rapid boil and then sugar was added. The sugar was then added and once the sugar dissolved a good bottle of red wine was added. A Merlot is a fruity wine that add to the flavor. The smells from the big pot was divine. It reminded we of my Mom and the many bottles that she filled during the summer months. Her specialty was canned whole peaches. We called it cling peaches because the pip was left inside and when eating the whole peach you really have to cling on to it or it would flew over the dinning table.
The syrup was then strained through a muslin cloth and I must say the color was looking just right.
The pears pack into warm, sterilized jars. Pears are very bottom-heavy and I find that you have to fill the bottles with more pears than originally though. Heat the syrup to boil and pour into the jars.
Cover the jars with lids, but do not tighten it properly. Place the jars about 5cm apart in the oven for about 2 hours. This will also depend on the size of the jars.
Remove from the oven and seal properly and place on a wooden surface. Leave undisturbed until completely cool and check the seal the following day.
It will last for about 12 months on the shelf of your canning cupboard.
Proof is always in the tasting. For an early evening we had mulled pears, with Parma Ham and Goat’s Cheese Salad
Till next time
Hennie & Sandra