No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pear Puree

This delicious recipe for pear puree is courtesy of Chris Harkness.

  • Yield: Makes 10 cups
Pear Puree

Source: The Martha Stewart Show, December Early Summer 2007

Ingredients

  • 12 pounds Anjou pears, peeled, cored, and cut into eighths
  • 1 1/3 cup sugar
  • 2/3 cup poire William or pear brandy

Directions

  1. Place all ingredients along with 1 cup water in a large saucepan. Place over medium-high heat and bring to a boil, immediately reduce to a simmer. Cook until pears are tender, about 1 hour. Strain mixture through a fine mesh sieve and place solids into the bowl of a food processor; discard liquid. Process pear mixture until pureed. Let cool completely before using.

Reviews (9)

  • debroah 17 Oct, 2012

    pear velliesgjo

  • pureesales 6 May, 2009

    Shandong meihua agricultural science

  • bakealot 27 Dec, 2007

    How does this mixture actually stay together as it shows in the picture?? There's no gelatin or anything to it! Has anyone actually made this and it turns out like the picture?

  • violetz6 22 Dec, 2007

    desismom, uh... what are your favorites? The Pate de Fruit which is not this puree recipe? If you watch the video and read the comments for the correct recipe, you'll see you can not substitue the ingredients you took the liberties of changing.

  • desismom 19 Dec, 2007

    These are my favorites so decided to make them. I used pear necture(liquid in a bottle). Bought glucose at Michael's, liquid pectin(didn't have powdered form)and added lemon juice for citric acid. It was really delicious but never set. What did I do wrong? Willing to try again.......,Help !!!!!!!

  • violetz6 17 Dec, 2007

    You can purchase glucose at Michaels Craft Store. $3.99 for 12 oz. 3leaguers, if you watch the accompanying video, you'll see this can be made in other flavors.
    If you find the liquid too watery, keep cooking it so the moisture evaporates. This way it will concentrate the flavors as opposed to you discarding the extra liquid which still contains flaovr.

  • 3leaguers 12 Dec, 2007

    Can I use any fruit, and if so, does the quantity or instruction change?

  • 3leaguers 12 Dec, 2007

    Can I use any fruit, and if so, does the quantity or instruction change?

  • susanrushton 10 Dec, 2007

    Where can we buy the glucose? Also, is it the juice from the pears that we discard??
    Susan

Related Topics