Make a Fancy Fruit Paste With Fluffy Brown Pears
Sitting in the garden seems enjoyable, but the thought of having to face the sudden appearance of 74 tomatoes really activates my anxiety. That’s why being friends with gardeners and taking a modest eight tomatoes, a pound of blackberries or four pears from their garden is good for me. (And even then, it’s sometimes not that good because I’m not good at managing time / fruit.)
When Gianna invited me to do just that, I was thrilled. (Gianna has really nice hair, a house, and a Ph.D. – she’s possibly my oldest friend, and she always feeds me.) I was going to collect a reasonable amount of fresh food and then eat it or store it in the refrigerator. in a timely manner. I interrupted the tomatoes and blackberries without any problems, but refrained from pears because they were not yet fully ripe. Then I went to Los Angeles for a week to shoot a video.
When I returned, the pears were very sad. They were soft, soft, and speckled with brown spots. But they weren’t moldy, which meant I could do something with them. As it turned out, it was something that made pear paste, which is similar to quince paste – also known as membrillo – a thick, bouncy and sticky fruity substance that, when paired with spicy and quirky cheeses, is an absolute highlight.
When I was a kid, I ate slices of hot cheddar cheese wrapped in the “healthy” fruit rolls my mom bought. This was met with disapproval and contempt, so I felt justified when I later discovered the fruit spreads on the cheese boards. This is not only a delightful combination, but also proves that I have always had an intuitive instinct that was much more developed than my peers. (If you only take one thing out of this blog, so be it.)
Anyway. Pear paste is easy to make, and you can make it with some truly sad pears as long as they are mold free. Basically, you’re making a giant, sticky, sweet and savory bougie fruit roll. Simply peel the pears, puree them and simmer with lemon juice, sugar and a little pectin. I based my method on this recipe , except that I skip the part where you cook the pears, as those pears were so soft that I could rub them by squeezing them in my weird, chubby, childish hands (but I did not) t). To make pear paste you will need:
- Soft pears that you don’t want to eat but feel guilty about throwing away (at least 3)
- 3/4 cup sugar (for each cup of puree)
- 2 tablespoons lemon juice (for each cup of puree)
- 2 tablespoons of liquid pectin (for each cup of puree)
Peel the pears. If they are very soft it can be tricky with the Y-peeler, but try it. Core the pear. I was able to pull out the cores with my fingertips, these pears were so soft. Toss the soft pears into a blender and whisk into a puree. Pour the puree into a measuring cup and note the volume. Pour the puree into a small saucepan. For each cup of puree, add 2 tablespoons of lemon juice and 3/4 cup sugar. Bring to a boil.
When the mixture comes to a boil, reduce the heat and add the pectin. Cook, stirring frequently, until the mixture darkens and you can create a path that does not fill in a few seconds by pulling a wooden spoon through it. Pour the hot, sticky mixture onto a parchment-lined baking sheet and flatten as far as you can. Aim for about 1/4 inch thick. Let sit overnight, then cut the pasta into strips. I like to roll these strips and then cut into little pear-shaped spirals. Combine pears with hot and spicy cheeses. Pear pate will keep in the refrigerator for several months.