School starts here in a little less than two weeks, also marking my pear picking time. Every year, after dropping my son off for the first day of school, I come home and start picking our pears. Within a few days all the pears are picked and depending on how many we get I usually can some in a light syrup, make spiced pear jelly and pear butter. My favorite is to just eat them fresh and they are delicious in a crisp green salad with sliced beef, dried cranberries and parmesan cheese. Of course, we always have some to share with the critters.
When picking pears, it’s best to not allow them to completely ripen on the tree. They ripen from the inside out so ripening on the tree will make them too mushy inside and they will spoil quickly. My best rule of thumb is when I lift the pear, if it comes off easily with a little twist they are ready. A few days in the fridge will finish the ripening process, the coldness brings the sugar up in the fruit giving you the perfect, sweet pear. To test ripeness, gently press the narrow part just below the stem. If it gives to gentle pressure, it’s ready to eat. While they will last a couple days on the kitchen counter, refrigeration is best to prolong freshness.
You, Lord, keep my lamp burning; my God turns my darkness into light. ~Psalms 18:28
