Pear Puree
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This delicious recipe for pear puree is courtesy of Chris Harkness.
The Martha Stewart Show, December Early Summer 2007
- Yield Makes 10 cups
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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
- 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.
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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?
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.
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 !!!!!!!
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.
Can I use any fruit, and if so, does the quantity or instruction change?
Can I use any fruit, and if so, does the quantity or instruction change?
Where can we buy the glucose? Also, is it the juice from the pears that we discard??
Susan