Food

The pear vs. the apple … just think about it. Is there anything you can do with the apple that can't be done with a pear? I can't think of anything, but I don't believe I have ever heard of anyone making an All-American Pear Pie even though it would be delicious.

Homegrown pears are coming into season, and anyone with a pear tree is probably wondering what to do with all that fruit.

You might consider making pear preserves. Years ago, I remember my mother-in-law making wonderful pear preserves but it seemed like it took all day long. She didn't seem to mind, and I was certainly glad to accept a jar when she got them made.

Recently, I got the crazy idea that maybe I could make the preserves in a Crock-pot. I don't know how I thought they were going to thicken to a syrup in a slow-cooker, but I tried it anyway.

After the pears had cooked for quite a long time, I saw a lot of little pieces floating in a lot of liquid. I poured them into another large pot so I could finish cooking on the stove. They probably would have been all right, except I forgot about them and by the time I remembered, they were so gummy that they would have made a good dental adhesive.

I still had enough pears to try it again but this time, I left the Crock-pot sitting empty.

Pear-Adise Raisin Nut Cake

1 cup pecans
1 cup raisins
1 cup peeled chopped pears
3 eggs
1 1/4 cups vegetable oil
3/4 cup sugar
1 1/4 cups firmly packed light brown sugar
2 1/2 cups self-rising flour

Caramel Glaze:

4 tablespoons butter or margarine
1/2 cup firmly packed light brown sugar
1/3 cup sour cream

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 x 2-inch baking pan. Combine the pecans and raisins in the bowl of a food processor fitted with the steel blade. Process until very fine. Pour into a bowl and add the pears. Combine eggs, oil, sugar, and brown sugar in a large bowl. Beat until well blended. Gradually add the flour, beating well. Stir in the pear mixture. Pour into the prepared pan. Bake for 45 to 50 minutes, or until a wooden pick inserted in the center of the cake comes out clean.

While the cake bakes, make the glaze by combining the butter and brown sugar in a small saucepan. Bring to a boil. Cook, stirring constantly for about 3 minutes. Remove from heat and stir in sour cream. Spoon over the warm cake.

Easy Pear Preserves

4 cups sugar
2 cups water
1 cup light corn syrup
2 quarts peeled and sliced pears

Mix sugar, water and syrup in large saucepan and bring to a boil. Add the pears and cook until pears are tender and syrup is thick. Pour into sterilized jars and seal.

Note: If you clipped the recent recipe for Cantaloupe Cake, please make a note that the eggs were left out of the recipe. You need to add 2 eggs to the batter.