Recipe by sal
"Serve this simple, sweet pear spread over fruit breads, coffee cakes and sweet rolls. Try it on ice cream, too!"
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pears - peeled, cored and shredded
I was surprised that a recipe so simple could taste so good! A nice change of pace from more traditional spreads.
This was a decent recipe. It was something new for me to shred pears (I used a box grater for the first time, too). I don't know pears very well, and I used d'Anjou pears, if it matters.
I microwaved this for a total of 8 minutes before I tried it. I'm not sure what kind of consistency I was supposed to look for - it certainly wasn't jam-like, and the "shreds" were still pretty noticeable. Maybe I should have cooked it even longer in order to transform the consistency.
Anyhow, I tried this on both cake (a pretty plain vanilla ring cake with a little glaze) and on ice cream (French vanilla). It was a pretty tasty accompaniment for both (especially when warmed up and put on the ice cream), but nothing spectacular. But I think I'll still make this again, since I have more crystallized ginger I want to use up.
I felt this spread was okay, but nothing fantastic. The spread came out very sweet and surprisingly bland, and it was completely overpowered by the gingerbread I served this with. Definitely needs a little je-ne-sais-quoi to boost the flavour.
* Percent Daily Values are based on a 2,000 calorie diet.
Pear Spread for Fruit Bread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: < 1
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