I found pears too ...
here's a couple of recipes... the jam is lovely but haven't tried the chutney.
Pear Jam.[/u]
2 kilos of pears, peeled, cored and chopped
3medium lemons (strained juice and zest)
1 kilo of granulated sugar
1 litre of water
Method:
Prepare the pears and place in a large covered bowl, to stop them browning.
Remove the zest from the lemons carefully to avoid adding the bitter pith. Set zest aside. Squeeze the lemon juice and strain.
Add the water, chopped pears, lemon zest and juice to a large heavy bottomed saucepan.
Simmer very gently until the pears are just soft.
Pour in the sugar and stir, over a medium/low heat until the sugar is dissolved.
Bring the heat up to a rolling boil Allow to boil hard for ten minutes before testing for a set. If it has not reached setting point. Continue to boil rapidly, checking for a set every couple of minutes.
Allow the jam to stand for a few minutes and pour into warmed sterilised jars I Cover with screw top lids or wax disks and cellophane tops. Label when cold. Store in a cool dry place.
Pear and Apple Chutney.
Ingredients
6 Pears cored and cubed
3 medium apples, cored and cubed
1 large onion, finely chopped
10 cherry tomatoes, quartered
400g brown sugar
150g sultanas
75g Dried apricots chopped
500ml Cider vinegar
250ml still cider, or dry white wine
1 tbsp grain mustard
2 garlic cloves, finely chopped
half tsp ground cinnamon
half tsp ground cardamom
1 tsp dried sage
1 tsp dried oregano
Method
1. Place all the chutney ingredients in a large stainless-steel saucepan. Cook gently over a very low heat, stirring often, until all the sugar has dissolved.
2. Continue to simmer, stirring now and then, for around 1 and a half hours, by which time the mixture should have thickened.
3. Spoon the chutney into warm sterilized jars, seal with vinegar-proof tops and store in a cool dark place. Stored this way it should keep for up to 6 months. Once opened, however, it should be refrigerated and consumed quickly.
)