Jim made a Pear and Ginger Jam, a Pear Crisp and a Pear and Oatmeal Crisp AKA Crumble.
Pear and Ginger Jam
We can't really point to any recipe for the jam, really. We're getting a bit cocky with our jams these days. We just threw a bunch of peeled, cored, ripe pears and chopped ginger into a large pot with a bit of water and boiled away and then put the mixture through a food mill and added white sugar. Jim tried to get the mixture up to the jellying point of 220 F, but molten pear jam was getting everywhere. Plan to clean the flat surfaces in the kitchen and the floor after "jammin'". To get the jam to coagulate, we added a box of fruit pectin to what would become 9 pints of jam. The consistency is pretty good, but we would have preferred a bit more thickness.
Pear Crisp
While Peta made the tart below, Jim made the crisp. The recipe, from The New Best Recipes book, was average. Apparently, the true "crisp" has nuts and not oats, which make the fruit dessert a "crumble". Against his better judgement, Jim eschewed the whole grains, the only nod to health in the whole thing, and made the recipe to the letter. We won't reproduce the recipe here, but the crisp never really crisped up and the result was a solid "meh".
Pear Crumble
This recipe was a real disaster. Way too wet for the crust/crumble just from the appearance of it. We added more flour and oats ("Whole Grains!!", yells Jim). But couldn't salvage it. Oh, we're going to eat it, but we may have to go begging Jim's brother for his recipe.
Alsatian Pear Tart
Peta made an Alsatian Pear Tart. The pitfalls of this recipe were a very sticky, unrollable crust and a dearth of pears. We'd double up on them at least if we find another source of pears.
Jim and Peta
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