Easy pear jam recipe ingredients:

• 1 kg pears
• 1 lemon
• 1/2 teaspoon cinnamon, ground
• 1 tablespoon ginger, grated
• 300 grams sugar
• 1 box pectin powder

Pear preserves recipe instruction:

Wash and clean pears. Cut pears in pieces, add 3 tablespoons of sugar in it and cook it in low heat.

Wash lemon, shred lemon peel and cut lemon in slices.  read more »

I think this meal is going to become my new go-to dinner for guests. For a while, anytime we had anyone new over, we served this steak . Sure, that goat-cheese topped filet was awesome, but this lamb, lentil and pear dish wins. Dave and I had this for dinner and had enough leftover for lunch the next day. I'd even considered ways to finagle Dave's lunch helping away from him so I could have it all to myself. Greedy? Sure. But make this and you'll understand why. Not only is the marriage of the lamb, lentils and pears a thing of beauty, it is also a lot easier. Yes, the steak was dead simple, but it had so many things going on WITH it (the mashed potatoes, asparagus, and Bearnaise) - that this new favorite simply doesn't. What's more ridiculous?  read more »

Pear jelly recipe ingredients:

• 2, 2 kilogram cleaned pears
• Juice from 1 lemon
• Juice from 1 orange
• 2 pouch liquid fruit pectin
• 12 tablespoons sugar
• 1/2 teaspoon powdered cinnamon
• 1/2 teaspoon powdered cloves

Mixed fruit jelly recipe instruction:

Blend the washed and cleaned pears. Pour blended pears, lemon juice and orange juice in the saucepan.  read more »

This pear pie by guest author Garrett of Vanilla Garlic scored major points with my parents. Great pie! ~Elise Every once in a while I see a recipe in a magazine at the doctor's office or in the reception room of my work and tear it out with all good intention of making it at home. For the most part though I either lose the recipe, or it gets forgotten, or accidentally throw away. However, while perusing an issue of Family Fun magazine I came across a recipe for a pear and maple pie. Inspired, I called Elise right away and made plans with her to make this pie. With an appointment set, I knew this recipe wouldn't get away. My oh my, this is good pie. Sweet from the fresh pears and the maple syrup, it's balanced by the snap from the candied ginger which helps give the pie a clear voice. The crumbly oatmeal topping is reminiscent of granola and provides a nice textural tte--tte with the fruit and crust. A wonderfully Autumn appropriate pear pie that's a welcome change from apple!  read more »

I ate 6000 calories of brie. I must have. I don't know that for sure, and please don't google it for me, either. I would repent, but I feel that to earn redemption, I have to promise to avoid such temptations... and I am incapable of denying my love for brie.

1. He announced this morning that it was Guy Night, and that he was going to Joe's.

In 1864 the manageress of a bakery had the inspired idea of opening a room at the back of her store as a public tea-room. This proved so successful that several other companies began to do the same, resulting in 'tea shops' opening all over London and other main towns. These popular establishments drew customers of all ages and classes. They served a variety of hot and cold, sweet and savoury foods, alongside cups and pots of tea. One of the most popular destinations for a traveller in the UK today, is to go have a "Cream Tea" in one of the many tea rooms that dot the landscape in most villages and towns over here. There you will be served a nice pot of hot tea along with a plate of scones, still warm from the oven, along with a bowl of strawberry preserves and a nice pot of clotted cream. This combination is heaven on earth to be sure, and if you are really lucky you will be served by a girl dressed in the the lovely Victorian or Edwardian tradition complete with black dress, white pinny and white starched lace cap!  read more »

Pears and pecorino are a beautiful combination and they work well in most any pasta dish. I discovered the pairing when we made pear and pecorino ravioli at our cooking class in Italy a couple years ago. My home attempts at ravioli have had less than stellar results, but risotto

Ingredients: 450 g pears, peeles, cored and sliced thinly 175 g superfine sugar 175 g self-raising flour, sifted 14 tbsp unsalted butter, softened 1 tbsp soft brown sugar 3 tsp ginger 3 eggs, beaten Preparing: Whisk 175 g of the butter with sugar, flour, ginger and eggs, until the mix form a smooth consistency. Pour the mixture on a greased cake pan. Arrange the pear slices over the cake. Sprinkle with brown sugar and dot the remaining butter. Bake to 180C (350F) for 40 minutes.

I created this recipe because I have found that many pork recipes have little flavor, are too spicy, or just require too much work. My husband and I prefer sweet food rather than spicy or sour, hence a new pork recipe was born. This is delicious when served with rice and green vegetables as side dishes.