Pears are one of the items available this week at the Grove Farmers' Market.

Grandma's Pear Preserves


6 C. peeled, cored, and sliced pears

1 C. water

1 T. lemon juice

1 (2 oz.) package powdered fruit pectin

8 C. white sugar

2 tsp. ground allspice

2 tsp. ground nutmeg

1/2 C. 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.

Pear Honey


8 C. peeled, cored and chopped pears

1 C. unsweetened pineapple juice

8 C. white sugar


Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching.

When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours.

Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings.

Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.

Pear Bread


3 C. all-purpose flour

1/4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 T. ground cinnamon

3/4 C. vegetable oil

3 eggs

2 C. white sugar

2 C. peeled shredded pears

1 C. chopped pecans

2 tsp. vanilla extract


In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.

In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.

Bake in a preheated 325 degree oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.

Apple, Cranberry, and Pear Crisp


2 Rome Beauty apples - peeled, cored, and cubed

2 Comice pears - peeled, cored, and cubed

1/2 C. dried cranberries

1 T. all-purpose flour

2 T. honey

1 1/2 T. lemon juice

1/2 C. all-purpose flour

1/2 C. packed brown sugar

1/2 C. quick cooking oats

1/4 C. ground walnuts

1/2 C. butter


Preheat oven to 375 degrees. Lightly grease an 8 inch baking dish.

Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.

In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts, and butter to the consistency of coarse crumbs. Sprinkle loosely over the fruit mixture.

Bake 45 minutes in the preheated oven, or until brown and crisp on top.

Fresh Pear Cake


4 C. peeled, cored and chopped pears

2 C. white sugar

3 C. sifted all-purpose flour

1 tsp. salt

1 1/2 tsp. baking soda

1 tsp. ground nutmeg

1 tsp. ground cinnamon

1/2 tsp. ground cloves

4 egg whites

2/3 C. canola oil

1 C. chopped pecans


Combine the pears and the sugar and let stand for one hour.

Preheat oven to 325 degrees. Spray a 10 inch bundt pan with non-stick cooking spray.

Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.

Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.

Bake at 325 degrees for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.

Fresh Pear Pie


1 recipe pastry for a 9 inch double crust pie

1/2 C. white sugar

3 T. all-purpose flour

1/4 tsp. salt

1 tsp. ground cinnamon

1 tsp. lemon zest

5 C. peeled and sliced pears

1 T. butter

1 T. lemon juice


Preheat oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.

Combine sugar, flour, salt, cinnamon, and lemon zest in mixing bowl. Roll out half the pastry and line a 9-inch pie pan.

Arrange pear slices in layers in the pastry-lined pan, sprinkling the sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.

Roll out remaining dough for the top crust. Use your finger dipped in a small bowl of water to moisten the rim of the bottom crust. Place top crust over filling, and trim edge using kitchen shears or a sharp paring knife. Fold edge under bottom crust, pressing to seal. Flute edge. Cut slits in top crust to allow steam to escape.

Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer. Allow to cool several hours before serving.


The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit