I'd like to give a HUGE thank you to Helen for pointing out that my pears were William Pears and in fact were ripe when crunchy. After reading that, I stood atop of unstable chairs and plucked enough to fill one bucket. We gave some away to my parents and stewed the rest, and we are now officially all peared-out! I added a little sugar, cinnamon and lemon rind were added during the 2 and a half hour simmering session. They were nice, a little bit too mild in flavour perhaps, but it is special to be eating our own pears unlike last year.
I have begun a travel photography course, as I am tired of returning from a holiday with god awful photos of things that I remember being incredible, vivid, and IN FOCUS!!!! I really want to know what all those 'little knobs, dials and buttons' do, and know how to change the lighting and depth of field to achieve those gorgeous blurry backgrounds. I came away from todays session feeling overwhelmed and wishing I had the ability to grasp new concepts with ease. I am very slowly (painstakingly) beginning to understand aperture, shutter speed and ISO. my.brain.hurts
x
I like the sound of how you cooked your pears I stewed mine with our royal gala apples and a few figs they were fabulous and the figs gave the stew a gorgeous pink colour I also added lemon juice and sugar to taste. Is delicious with homemade yogurt. I filled some ziplock bags and froze some of the stew for later in the year.
ReplyDeleteooops forgot the cinnamon sticks also added cinnamon sticks to the stewing part.
ReplyDelete