by Celia Martin
It has been an especially hot summer so these cooler days are such a blessing and a relief. Because the summer has been so hot, the pears are ripe early and there are too many to pick and process.
I want to tell you two things about pear trees:
- They are the overachievers of the fruit world. – Right now the branches of the trees are sagging with the weight of the fruit. They do this almost every year, but this year is especially abundant. Many of the leaves have fallen so hundreds of fruits are visible. Some are ripening and falling on the ground. The ones on the ground are already sweet and delicious. The ones on the trees can be picked and handled gently and will ripen at home on your countertop.
- Their fruits are underappreciated. There are few fruits that can match the sweetness and juiciness of a perfectly ripe pear. And so fragrant! One year we made pear sauce and the students remarked that they didn’t understand why we even bothered with applesauce when pear sauce was so superior.
If you visit campus, please take time to appreciate the pear trees and all of the gifts of nature that we receive at this time of year.
Chef Liana’s Pear Butter Recipe
- 10 pears peeled and chopped
- 2 c. water
- 1/2 c. sugar
- 1/2 c. brown sugar
- 1 tbs. cinnamon
Place all ingredients in a large pot and simmer on medium until the pears are very, very soft. Then using a blender, puree all items in the pot and return it to the stove. Cook on low for 4 hours or until it has reduced by half.
Our garden’s pears, ready for preparation in the Food For Thought Kitchen
