Pears, members of the rose family, have supposedly been eaten since antiquity, albeit, cooked in recipes as opposed to raw as we generally eat the fruit.
I’ve cited a source for this recipe, which – if I recall correctly – is fairly close to the original instructions that first led me to rip this recipe out and paste it into my “cookbook.”
Like all recipes I follow, I considered this one more as a nod in a general direction. So, I added an ingredient and doubled the simmer time during the year that my cookbook was lost under the refrigerator.
As you can learn very quickly, there are many types of pears under cultivation. For this recipe, you don’t have to find some artisan farmer growing some legacy variety, any general Bosc, Bartlett or D’Anjou from your farmers market or supermarket will do.
4 firm ripe peeled pears (leave the stems on and pears unseeded)
2 packages (4-serving size each) Jell-O raspberry flavor gelatin
4 cups water
1-2 tbsp almond extract
Whipped cream or Cool Whip
1. Mix Jell-O and water in a large pot. Bring to boil and stir until the gelatin is completely dissolved.
2. While #1 is taking place, carefully peel the pears, leaving the stem intact.
3. Add the pears to the gelatin water mixture, reduce heat to medium-low and softly simmer, partially covered, for 30 or so minutes.
4. Add 1-2 tbsp almond extract to the pot, cover completely and simmer for an additional 10 minutes.
5. Turn off heat and allow to cool.
6. Remove pears from bath, cover and refrigerate.
7. Serve, chilled, with whipped cream or Cool Whip.
• Each pear, finally cut in half, can feed 2.
• If this recipe is used at a family gathering, keep the whipped cream can away from the grandfather who will use it to squirt the cream directly into his grandchildren’s mouths.