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

Source: The Martha Stewart Show, December Early Summer 2007



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How would you rate this recipe?
  • 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

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