Traditional recipes

Pear Spiced NOLET'S

Pear Spiced NOLET'S

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This cocktail highlights the fall fruit, pear. It's perfect to drink for the fall and beautifully garnished with a few pairs.


  • 1 1/2 Ounce NOLET's silver dry gin
  • 1/2 Ounce allspice dram
  • 1/2 Ounce maple syrup
  • 1/2 Ounce fresh lime juice
  • 1 egg white
  • 3 pear slices


Dry shake all ingredients for 1 minute.

Then shake all ingredients with ice, double strain over ice in a rocks glass.

Add 3 dashes of angostura bitters and sprinkle with cinnamon powder.

Nutritional Facts


Calories Per Serving237

Folate equivalent (total)12µg3%

Recipe Summary

  • 6 cups peeled, cored, and sliced pears
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 (2 ounce) package powdered fruit pectin
  • 8 cups white sugar
  • 2 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • ½ cup brown sugar

Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.

In a large saucepan, combine pears, water, and lemon juice. Cover, and simmer for 10 minutes. Stir in pectin, and bring to a full boil. Stir in the white sugar, and continue boiling and stirring uncovered for 1 minute, until sugar is dissolved. Remove from heat, and stir in brown sugar, allspice, and nutmeg.

Quickly fill jars to within 1/2 inch of the top. Wipe rims clean, and top with lids. Process jars in boiling water for 10 minutes to seal.

How to Can Pears at Home

Remember that super duper easy trick on peeling I promised. Here it is. You can peel pears the exact same way as you peel tomatoes and peaches, by blanching them. Hello, I just rocked your pear loving world, didn't I?

1.Take a big old pot of boiling water and submerge your pears for 15 seconds. With a slotted spoon, remove those bad boys into a bowl of warm water. (I toss my 1/4 cup of bottled lemon juice into the warm water and use it for storing the pears once peeled and cored as well). The lemon juice helps them from turning brown and is purely for looks in this instance.

2. Next, simply rub off the peel of the pear. Seriously, the skin slides off. No knife and no peeler needed. Way cool, huh? If you happen to not get a side of the pear in the boiling water, just take the back of a spoon and scrape it off.

Now the only time you need your knife is to cut the pear in half. Take a spoon and scoop out the seeds and core. Let the peeled and cored pear half go swimming back in the water with lemon juice while it waits for the rest of the pear family.

Prepare your water bath canner (fill with water deep enough to cover the jars, place the rack in it, and begin heating the water). Wash jars in hot soapy water, rinse, and place on a folded towel near the hot syrup and stovetop.

Pear Canning Liquid Options (and Canning Pears without Sugar)

You may can pears in just water, unsweetened apple juice, or light or medium syrup. If you choose to can fruits with just water, you need to use a hot pack method. However, when canning pears, you want to use a hot pack method anyways to get the best quality end product. I don't know about you, but I want the best tasting food at the end, so taking the 5 minutes to do a hot pack and have amazing home canned pears is totally worth it.

I prefer to use a light syrup and or if you want, we can do canning pears with honey instead of sugar.

35 Pear Recipes You'll Love This Season

Poached, peeled, or baked into a pie &mdash there&rsquos so much you can do with pears!

Wondering what to do with lots of pears? Good news: There are so many sweet and savory pear recipes to make if you suddenly find yourself with a full load of the fruit, or if you just want to switch up your go-to apple recipes. Try &lsquoem poached, sliced into a salad, roasted with root veggies, or paired with juicy pork. Bake them into pies, crisps, crumbles and cobblers, or add them to your favorite classic cocktails for a splash of sweetness. Ripe pears lend a juicy, refreshing flavor to everything they touch, and each variety (Anjou, Bartlett, Bosc, Comice, Seckel&mdash the list goes on!) offers a different combo of sweet, tangy, mellow and crisp.

Healthy pear recipes, like fruit salad with Greek yogurt and honey, make great breakfasts, while pear matched with peppery greens and juicy steak makes the ideal salad for lunch. Or maybe you&rsquore more of a healthy sandwich person? The gorgeous grilled cheese with sweet pears, creamy Gouda and Dijon mustard in #15 practically brings tears to our eyes. Get ready to experiment with lots (and lots!) of pears this season.

Pear and Spiced Walnut Salad

Bonus: You can make extra spiced nuts to keep as a snack.

This low-calorie salad makes the most of cold-weather fruits and veggies. Bonus: You can make extra spiced nuts to keep as a snack.

stalks celery, thinly sliced

Bartlett pear, thinly sliced

bulb fennel, thinly sliced

small bunches arugula, thick stems discarded

  1. On baking sheet, toss walnuts with apple pie spice and roast at 400°F until fragrant, 10 min., then roughly chop.
  2. In bowl, whisk together lemon juice, olive oil, salt, and pepper. Add celery, pear, fennel, and scallion and toss to combine.
  3. Just before serving, toss arugula with pear mixture and serve with spiced nuts.

NUTRITION (per serving): 202 cal, 4 g pro, 15 g carb, 5 g fiber, 8 g sugars (0 g added sugars), 15.5 g fat (2 g sat fat), 0 mg chol, 297 mg sodium

Spiced Pear Mead Recipe

I asked a friend the other day if he had ever tried mead. He had to think about it for a while.

“Isn’t that what they drink in Game of Thrones?” he finally asked me.

So what is mead? I mean, really…

To put it simply, it’s wine made from honey. Honey wine. But that doesn’t sound very manly. So I like to refer to it as the nectar from the gods.

Either way you look at it, mead is delicious, it’s fun to make and once you start making it you’ll never stop.

Mead basics

Before we get to the recipe, it would be good to cover some of the basics of mead. Once you get these down, you’ll be well on your way to experimenting with your very own honey nectar goodness.

Generally speaking, mead is made with a few simple ingredients. Honey. Distilled water. Yeast. Tanins and acid.

Honey – You can use store bought honey but I prefer to use locally sourced raw honey. The kind of honey will influence the finished flavor of your mead. So a clover honey will produce a different result than a wildflower honey. Experiment to your heart’s desire.

Distilled water – Tap water likely has some level of chlorine in it, which will kill the good bacteria in any ferment. So I always use distilled water for the best results.

Yeast – Any yeast will work. However, I prefer to use Champaign or wine yeast, which will result in a drier finished product. Think cabernet. If you’re brave, you can also do an open ferment with fruit, which has plenty of wild yeast.

Tannins – Tannins are present in beer, wine and mead and help balance out the acids for flavor and add clarity. You can use black tea, grape or raspberry leaves, oak, organic raisins and a variety of other fruit as a natural source for tannins. All will add a unique character to your mead.

Acid – Lime juice, lemon juice or lemon and orange wedges are all good sources for acid in a mead.

Yeast nutrient – In order for the fermentation process to kick off completely, there needs to be a nitrogen source available. Since honey is low in nitrogen, sometimes a yeast nutrient is added. All this is is a form of organic/inorganic nitrogen. Yeast nutrient isn’t needed in every batch of mead and I don’t normally use it if I’m fermenting fruit.

You don’t really need special equipment. Purchase a few one gallon (or larger) carboys fitted with airlocks and you’re good to go. A siphon for racking (transferring mead from one container to another) is also handy. You can find a lot of resources at

I love sampling mead when it’s still young and bubbly

Spiced Pear Mead Recipe

There are different kinds of meads, all deriving their name from how they are made. Technically, this recipe is a melomel, which is a mead made with honey and fruit. But to keep things simple, I’m going to just call it a mead.

This is a delicious mead that will finish with a clear, dry result with hints of pear and black chai. The pear doesn’t dominate in the finished product, which you may or may not appreciate. But I didn’t want an overwhelmingly sweet mead.

This recipe will produce about a gallon of mead.

  • 5-6 medium sized pears
  • 3lbs honey
  • 1/2 cup black chai (dried)
  • 1 gallon distilled water
  • 10-15 organic raisins
  • 3 cinnamon sticks
  • 1 orange
  • 1 packet champaign yeast
  • Fermenter for primary (I used an open crock)
  • 1 gallon glass carboy with air lock

Culinary SOS: Euro Pane’s pear spice cake

Dear SOS: Euro Pane on Colorado Boulevard in Pasadena has the most delicious spiced pear cake. It is moist and truly delicious with a hint of ginger. I would love to re-create it at home. Could you get the recipe for me?

Dear Lynda: Owner Sumi Chang was happy to share her recipe for this wonderfully fragrant, moist and delicious cake, writing that “it is a very humble-looking cake, but the taste is incredible. Originally, someone gave me this recipe as an apple cake recipe, and I baked a lot of apple cake using it. Once, however, I was out of apples, so I used Anjou pears instead. The rest, as they say, is history.” The secret is the ripe pears Sumi told us she usually buys the pears before they are fully ripe, then lets them ripen fully before using.

Euro Pane’s pear spice cake

1 hour, 45 minutes, plus cooling time

Note: Adapted from Sumi Chang of Euro Pane in Pasadena. She recommends using fully ripened Anjou pears.

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

7 ripe Anjou pears, peeled, cored and chopped into cubes

1. Heat the oven to 350 degrees. Grease a 13-by-9-inch baking pan, line the bottom with parchment paper, then grease again.

2. In a large bowl, whisk together the flour, baking powder, baking soda and cinnamon, and set aside.

3. In a separate large bowl, beat together the eggs and sugar, then beat in the oil. Beat in the flour mixture just until combined, then fold in the pears and nuts.

4. Pour the batter into the prepared pan. Place the pan in the oven and bake until puffed and golden brown, and a toothpick placed in the cake comes out clean, about 1 hour and 20 minutes. Check the cake after an hour, and cover the top loosely with a sheet of foil if it browns too quickly before it is done.

5. Remove and cool completely on a rack before serving.Each of 16 servings: 525 calories 7 grams protein 73 grams carbohydrates 5 grams fiber 25 grams fat 2 grams saturated fat 47 mg cholesterol 48 grams sugar 184 mg sodium.

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Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.

Buttermilk Biscuit Topping

The biscuit topping for this pear cobbler is made with brown sugar, which gives it that slightly caramel color, and the batter is a bit thinner than my normal biscuit recipe.

Since the dough is very sticky, it&rsquos easier to drop chunks of dough into place and then smooth it out to fill in the spaces. Don&rsquot worry about getting it perfectly even. As it bakes the dough will fill in the small gaps and spaces.

I like to sprinkle a bit of raw sugar on top of mine before baking to give it that added sweet crunch, but it&rsquos totally optional.

This spiced pear cobbler, tastes best on the first day while still warm. I know it will last at least two days in the fridge, but we&rsquove always eaten it before day three.

4. Falling Leaves

Created by Audrey Sanders of the late Pegu Club, this drink is what Naren Young calls "one of the best drinks I’ve ever tried" with Poire William eau de vie. To make it, Saunders stirs pear brandy with honey syrup, Peychaud’s bitters and, in a stroke of genius, a slug of dry white wine such an Alsatian riesling or pinot gris.

Jar up your Christmas Chutney

Prepared and stored in the right way, these little jars of chutney will last for a good 6 months in the cupboard. I always like to get my chutney gifts made up and out of the way by early December - one more thing ticked off the list.

Easy, quick, can be prepared in advance, super festive and tastes amazing - And so - this has to be the perfect Christmas gift!

Watch the video: EASY Sous Vide Dessert - Spiced Poached Pear with Creme Anglaise (June 2022).