Pears, pears, and more pears

We have an abundance of pears this year from our one tree. 
We have made pear sauce, pear bread, and pear and fig tart. Any other recipes would be appreciated.


For the pear sauce we used pears, orange juice and a vitamix. We heated the pears and orange juice for 30 minutes, blended it and then water canned the quart jars for 25 minutes.






For the pear bread, we combined several recipes to make something that works for us.

with palm sugar

Ingredients:

2 cups gluten free flour blend
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup aquafaba
1 cup palm sugar or 3/4 cup date sugar or 1 cup can sugar 
½ cup apple or pear sauce
2 teaspoons vanilla extract 
2 ripe pears, peeled, cored and grated
1 cup walnuts, chopped
1/2 cup enjoy life mini chips

with cane sugar

Directions

1. Preheat oven to 350 degrees. 
2. Line a 9-by-5-inch loaf pan with parchment paper.
3. In a large mixing bowl, whisk together the 1 ½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon.
4. In another mixing bowl, whisk together aquafaba, sugar, apple or pear sauce and vanilla. 
5. Add the wet ingredients to the dry and stir to combine.
6. Add the pears and walnuts and pour the batter into the prepared pan.
7. Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the center comes out clean. 
8. Let cool in the pan for 5 minutes, then remove to wire rack to finish cooling

For the Pear and Fig tart but we put the filling in the food processor to make it creamy. We used an additional 1/2 cup of quartered figs to top the tart.