Monday, October 21, 2013

From The Garden: Pear Puree

The Parentals have a very well stocked garden and I take advantage of their fruit and vegetable bounty as often as I can.  Sharing is caring and all that...  Last week, there was a glut of pears and Dad told me he "put a few" in the boot of my car.  A few?  There was a giant garden bucket brimming with fresh organic pears, complete with stalks, leaves and the odd snail, just for a bit of protein.

Pears straight from the tree are as good as they get and I wanted to make a big match of puree to tide me through the winter months.  The only thing I had to do was start peeling.  And peeling.  And peeling.  70 little pears and three previously perfectly manicured nails later, and I had 1.6kg of peeled and cored pears ready to be reduced to a pulp.

It really couldn't be simpler.  You need three essential ingredients: fruit, sugar and booze.  Add a large pot and some time and you're nearly there.  A blast in a food processor or through a sieve and you're done.

Pear Puree

1.6kg Pears, peeled and cored
200g Caster Sugar
175ml Poire William Liqueur

Put the three ingredients into a large pot, stir well and bring to the boil.

Reduce the heat and simmer for an hour.

When the mixture has cooled, blitz in a food processor or pass through a sieve if you want the puree to be very smooth.  Me, I like a bit of rough.

Freeze for up to 6 months in airtight containers or Ziplock bags. Oh, you'll get a kilo of puree from this...
I have lots of plans for this puree but I'd love to know how you would use it - spill!


  1. A pear puree, what a lovely idea! With a mature (salty) cheddar and white wine from Jura!