Can these pears be rescued?

I am not a competent harvester of our pear tree (I also think it starts dropping pears too soon). In any case, I have some pears picked too early in the fridge, that don't sweeten up when brought out. My question is: will these pears be OK in a pear tart with a generous amount of sugar? Or is it hopeless, and they should just be used like a vegetable, in salads or risotto?

There is a great recipe for Pear Bread on allrecipes.com. If all else fails you could try that.

There is a great recipe for Pear Bread on allrecipes.com. If all else fails you could try that.

Thanks, but I've already made Sue's Pear bread a couple of times (don't know if it's the same recipe). I was wondering what else I could do.

[Jenise]

Christian, pears might not soften at all if insufficiently ready-to-be-ripe. Were I you I'd cut one up and sautee it low and slow in some butter to see how it reacts to extended heat. If you like the result, tart away. (Or get out some puff pastry and go straight to a pear tatin!)

Pear butter or pear chutney would be my take. Good luck. Let us know what you decide. Yummy!

I would peel them and poach them in your favorite dessert wine - port or sauternes - with added sugar, some cinnamon stick, a clove, maybe a bit of mace peel and/or preserved ginger.

I'm with Bernard on this one. It's a great use for slightly under ripe pears.

I like Bernard's suggestion (yum!).

Also, I'd think being a bit acidic and under-ripe would be an advantage in the tart or tatin realm of things.

-Paul W.

Sounds like a great topping for ice cream.