Orchard Training Garden Club - Pears

We have had a lovely healthy harvest fo pears this year and we have been working hard on processing them.

We have preserved pears in quarters in a sweet syrup and poached whole pears with a spicy touch. Additionally, we have created exquisite Pear and Ginger jams, inspired by a visit to Savill Gardens by one of our young learners. After acquiring some expensive but delicious jam during their visit, our jam makers worked on perfecting the recipe to match the original. Pears have also been incorporated into delightful Pear and Chocolate puddings. We have also been prepared a Pear Anjou cakes with an apricot glaze. nad adapting a recipe called Dorset Apple Cake to have pears in it.

Similar to many of the apples processed in our kitchen, many pears have been frozen for future use. Thankfull now the apple and pear season has come to an end and I for own am happy not to peel any more, a sentiment closely echoed by many of our Orchard Training Cookery Club members. We are now looking forward to the Gingerbread Houses in November.