Pears update

We sampled some of the foraged wild pears in cognac syrup today. Trepidations be gone – they were absolutely delicious. Some woody bits, yes, but a lovely sweet fresh pear flavor too. I could so see these served to company over ginger ice cream, or topping a sweet galette, sprinkled with vanilla sugar and broiled til they caramelize. And I am not usually a pear fan.

Now that I know they are worth it, I don’t mind spending all that time on them. In fact, I just spent another two hours canning another two-and-a-half quarts. This time I added a bit of almond extract and just a touch of nutmeg.

… And now it’s past two in the morning and I should get some sleep.

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