Contributed by Jennifer Peachey

My love of pears was cultivated years ago when my Granny first gave me her homemade pear jam. I had no idea they'd actually been around for 3000 years. Of the hundreds of varieties, most of the ones we have today are a product of crosses performed in the 17th and 18th centuries. Bartlett Pears (in this week's box) are an English variety introduced in the west by Enoch Bartlett. Other popular varieties include the Anjou (from France) and the Bosc (from Belgium).

The pear is related to the apple, almond and apricot as a member of the large rose family. Like the banana and avocado, however, it ripens best off the tree. Pears ripen best at room temperature but will keep for a few days in the refrigerator once they are ripe.

There are many ways to enjoy a pear. We can eat a pear fresh, cooked, candied, as jelly, jam, vinegar, spirits, liqueurs, in Chutneys, fruit salads, compotes, and pies. Pears go very well with apples, quinces, chocolate, and ginger. Because pears oxidize and turn brown when exposed to air, eat or cook as soon as possible; sprinkling with lemon, lime or orange juice will slow the oxidation. When cooking pears in a compote, or when poaching in a syrup, choose fruit that is firm.

I didn't have the time or the energy to make Granny's wonderful pear jam this year, but I did put some in the freezer. Although pears do not stand up to freezing very well, they can be frozen in a light syrup and warmed in the juice for a mid-winter treat. Here is the method I used. I adapted it from the Joy of Cooking.

1.Dissolve completely, 1 cup sugar in 5 cups of water.
2.Add 1 tablespoon lemon juice. Mix well.
3.Peel, core and quarter enough pears to fill one sterile mason jar.
4.Cover with syrup mixture, leaving one inch head space - this is essential for expansion when fruit freezes! Crinkle a piece of wax paper into a loose ball, put it on top of the fruit and screw on the lid. The wax paper keeps the fruit from floating up and browning - leave paper in.
5.Repeat with other jars. Approximate yield of 3 one-litre jars with about 4 pears in each. (Plastic freezer containers can be used also.)

Defrost and warm for a wonderful winter treat! You can add other fresh/frozen fruit or serve with ice cream or frozen yogurt. This is our family favorite now!

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