PEAR CHIPS
This recipe is from “The Sweet Life: Desserts From Chantrelle” by Kate Zuckerman (Bullfinch Press, $35).
Makes 20 to 30 pear chips.
3/4 cup sugar
1 cup water
1/4 teaspoon cream of tartar
2 underripe pears
Preheat oven to 225 degrees.
In a medium size saucepan, combine the sugar, 1 cup water and 1/4 teaspoon cream of tartar and bring to a boil. Lower the heat and continue to simmer while slicing the pears.
Slice the pears 1/16-inch thick using a mandoline. Immediately immerse the pear slices in the boiling sugar. When the syrup has resumed a rapid boil, remove the slices with a slotted spoon to a plate. When cool enough to handle, place slices on a pan lined with parchment paper. Make sure slices don’t touch or overlap. Bake 40 to 50 minutes, rotating pans halfway through baking. Once chips take on a dry appearance, remove one from the oven and allow to cool on the counter. If it’s crispy once it’s cooled, it’s ready.
The chips will keep for two weeks, or longer if refrigerated.
THE WICHITA EAGLE — Sept. 19, 2012
PEPPERY PEAR SALSA
This recipe is from “Ball Complete Book of Home Preserving” by Judi Kingry and Lauren Devine (Robert Rose, $19.95).
Makes six 8-ounce jars.
1 cup white vinegar
8 cups coarsely chopped cored, peeled pears
3 red bell peppers, seeded and coarsely chopped
3 green bell peppers, seeded and coarsely chopped
1 cup granulated sugar
2 tablespoons salt
2 teaspoons dry mustard
1 teaspoon turmeric
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
Prepare canner, jars and lids.
In a large steel saucepan, combine vinegar and pears. Add red and green peppers, sugar, salt, mustard, turmeric, allspice and black pepper. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes. Ladle hot salsa into hot jars, leaving 1/2-inch headspace. Wipe rim. Center lid on jar.
Screw band down until resistance is met, then increase to finger-tip tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process 8-ounce and pint jars for 20 minutes. Remove canner lids. Wait 5 minutes to remove jars.
Cool and store the salsa.
THE WICHITA EAGLE — Sept. 19, 2012
PEAR CAKE
This recipe is from “Piece of Cake! One-bowl, No-Fuss, From-Scratch Cakes” by Camilla V. Saulsbury (Robert Rose, $29.95).
Serves 16.
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1 cup sour cream
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
2 1/2 cups coarsely chopped firm ripe pears
Non-stick baking spray
In a bowl, whisk together flour, sugar, baking powder and salt.
Add eggs, sour cream, butter and vanilla to flour.
Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on medium for 1 minute.
Gently stir in pears.
Spread batter evenly in 13-by-9-inch baking pan sprayed with nonstick baking spray with flour. Bake in preheated oven at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
This cake is delicious — not too sweet — without a crumb topping. Camilla V. Saulsbury suggests a crumb topping made with 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/3 cup cold unsalted butter, cut into small pieces, and 1 1/2 cups chopped walnuts.
Using fingertips, blend ingredients until crumbly and sprinkle evenly on batter before baking.
THE WICHITA EAGLE — Sept. 19, 2012
PEAR PIE
Makes 1 pie.
Unbaked pastry for 2-crust pie
4 tablespoons apricot preserves
5 cups firm ripe Bartlett pears (about 6 or 7)
1/3 cup granulated sugar
1/3 cup brown sugar
1/4 teaspoon each nutmeg and cardamom
2 1/2 to 3 tablespoons quick-cooking tapioca
3 tablespoons butter
Preheat oven to 350 degrees. Line pie plate with half the pastry. Mix pie ingredients, dot filling with butter and top with remaining crust. Vent the top of the pie. Bake 40 to 50 minutes. Check for doneness by sticking a fork into the fruit and checking for tenderness.
Pears will soften but remain firm when baked into a pie. The juices in this pie will not bubble up as in a peach or cherry pie, so less tapioca will result in a juicer filling.
THE WICHITA EAGLE — Sept. 19, 2012
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