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A few things led me to this recipe. First-It is Fall! Our weather has cooled down and to me, that means it is baking weather! Second-My husband and I are suddenly empty nesters again and we were left with more milk than we could use, so I needed to find recipes that called for milk! Third-I had a variety of bread heels and odds and ends in my bread box that were perfect for Bread Pudding!
Bread Pudding is such an old fashioned comfort food, and I don't always think to bake it. But, when all of those elements came together, it was like a perfect storm! A deliciously perfect baking storm! And, since today is a bit rainy, (something we love in Phoenix), a dish of warm bread pudding tastes even better.
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 Hi everyone! Lindsey here. My blogging has been more sparse these days, but I had to tell you about this delicious spiced pear jam I made, so that you can make your own.
As you know, we're big on canning around here. My mom has been canning my whole life, and she has taught me how to can many things. Here is a link to some canning tips she has given you in the past. Well I had a large quantity of pears and I wanted to try making a spiced pear jam I looked around at a few recipes, and came up with this delicious one below! It takes some time to peel and chop your pears, but after that the cooking is pretty much you watching your jam so it doesn't burn. It is so worth it! This jam tastes like fall, and I want to put it on everything! So if you want to try a little pear jam, give this recipe a go and tell us how it turns out!
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I'm finally getting down to the last of my pears! I don't know how Lindsey is doing on hers, but she is going to share a recipe with you next week. But, here is one last pear recipe from me!
A few days ago, I was watching a cooking show where someone made a pear pie! Since I have had pears coming out of my ears of late, I of course latched onto that idea! I figured it couldn't be that hard, and guess what! It wasn't! You Kind of Treat the Pears Like Apples, Yet Differently
My pears had reached their peak ripeness! They were so juicy and sweet. I had to handle them gently so I wouldn't bruise them. They were not crisp like an apple at all.
I used my vegetable peeler to remove the skin of the pears. Then, I quartered them, removed the cores and sliced them into a bowl. I made the slices sort of thick so that they would hold up in the oven. Next, I tossed the pears with the corn starch, sugar and spices very gently. Then, I put them into the pie crust. Easy as that. I didn't cook the pie filling in advance because the pears were already so soft that I didn't want them to get mushy. They started creating their own juicy sauce right away. That sauce thickened in the pie perfectly in the oven.
I used my standby pie crust recipe, except I used buttery flavored Crisco. After I rolled out the top crust, I cut some leaf shapes into it before placing it on the pie, instead of cutting in the normal slits.
Once the pie is baked, just plop on a scoop of ice cream and enjoy it warm and delicious!
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When I started canning my pears last week, my son mentioned that a pear sauce, like apple sauce, might be a good idea. He also recalled this recipe when I canned apple slices with Red Hots. I started thinking about that and decided it might be delicious to make a combination of those two ideas with my pears!
I have made apple butter and pear butter in my crockpot, and I thought that might be a great idea for this Pear Sauce. I also decided that adding some dried cranberries (Craisins) to the mix might be a great little burst of flavor. I was right! I first rehydrated my cranberries with water and reserved a little of the water to add juice to the sauce. I later thought that I could have used apple juice to rehydrate them and that would have been a good idea as well. (If you try it, let me know how it goes.)
You will notice that I didn't peel the pears.
This recipe doesn't take a lot of sugar. My pears were nice and ripe and sweet. Plus, the Red Hots add sugar as well as the cinnamon flavor. The pumpkin pie spice also adds cinnamon and other spices contained therein, such as ginger, nutmeg and cloves. The aroma in the house while the sauce was cooking was heavenly.
I canned mine into 4 12 oz and 1 pint jar, which left enough for my husband and I to enjoy some while it was still warm! It was a rainy day, so the mixture of watching the rain and enjoying this warm, Spicy Craisin Pear Sauce really made it feel like Fall for a moment. (The next day our temperatures were back over 100 degrees!)
I've been trying out a steam canner that my friends Anita and Rhonda have been using and it was fantastic to use. It uses a lot less water, heats up to temperature sooner and is so easy to use. This sauce in these smaller jars stayed in for 20 minutes. Everything sealed and I am so pleased with the results. I hope that you enjoy this recipe as well!
More Pear Recipes:
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Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! 
Click this link and visit 3WinksDesignShop on Etsy. Find our Hot Cocoa Bomb Idea Book, our For the Love of PIe e-book and more of our creations!
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