These lovelies have me stymied.
We have 20 pounds of these mystery variety pears, which for a week after picking, sat in a cool back room to finish ripening and are now spot-on, perfect. The clock is ticking on these babies, and I'm stumped about how to best use them.
We have TONS of jam already, but then again, I do give a lot of it away. Hard cider sounds delicious, buy I feel like that isn't fully capitalizing on these pears' potential. Chutney? Pear sauce, a la applesauce? HELP!
I know of one way that we'll definitely be eating them - I just made a fresh batch of chevre last night. :)
For my chevre how-to, check out my post on Today's Handmade.