These are our red pears. The trees are loaded and will soon be ready to harvest.
Four of these trees were on our property when we bought it, and we have not been able to identify exactly what kind of pears they are.
They look like Red Bartletts, but those kind ripen later in the season and are good keepers. Ours ripen around the first to second week of August and are not good keepers.
What they are, however, is the most delicious pears I've ever eaten. When ripe, they are fine textured and very sweet and juicy.
Our red pears make good pear pies, sauce, and hold up well when home canned. Since we have such an abundance, I have canned pears every way that I can think of. Picture the scene in Forest Gump when his shrimp buddy tells Forest all the ways that shrimp can be prepared and you get the idea of how it is with me and these pears: cinnamon pears, mint pears, brandied pears, plain pears, etc. etc. :)
Last summer I came across this recipe for peach/pear salsa from my fav cooking website, www.allrecipes.com. Since our pears are early and ripen just about the time we also have peaches, I gave it a try. Now it is among one of my favorite "specialty" dishes to make. As always, I encourage you to think of this recipe as a starting point and make it your own. For instance, if you don't like curry, you can omit it. The original recipe called for 2 2 cloves of garlic, but I only like to add one. Now that I have the garlic oil that I made using the garlic scapes, I will simply add 1 tablespoon of the oil and eliminate the garlic. A Vadalia onion would be nice instead of the red onion. Or even add some chopped up chives. There are many ways to re-format this recipe!!
Peach and Pear Salsa
1 tablespoon olive oil
1/2 red onion, diced
1 clove minced garlic
4 peaches - pitted and diced
1 pear - peeled, cored, and diced
1/4 cup honey
1 teaspoon curry powder
salt and pepper to taste
|Heat the olive oil in a small skillet over medium-low heat; cook the onion and garlic in the hot oil until translucent, about 5 minutes. Stir the peaches, pear, and honey into the onion and garlic mixture; allow to cook together for 2 minutes. Season with the curry powder, salt, and pepper. Continue cooking at a simmer until hot, 5 to 6 minutes.|