so much for sharing 
A great treat nobody has mentioned is pear butter.
Basically, follow any apple butter recipe. Cut back on the sugar just a tad, and add a little ginger.
Or try this one:
Gingered Pear Butter
2 quarts pear pulp (from roughtly 20 medium pears)
3 cups sugar
1 tsp orange zest
1/3 cup orange juice
1 tbls ground ginger or 3 tbls fresh grated ginger
1/2 tsp nutmeg
Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure the pulp.
Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space. Adjust lids. Process pints and quarts 10 minutes in a boiling water bath. Yields about 4 pints.
Basically, follow any apple butter recipe. Cut back on the sugar just a tad, and add a little ginger.
Or try this one:
Gingered Pear Butter
2 quarts pear pulp (from roughtly 20 medium pears)
3 cups sugar
1 tsp orange zest
1/3 cup orange juice
1 tbls ground ginger or 3 tbls fresh grated ginger
1/2 tsp nutmeg
Quarter and core pears. Cook until soft, adding only enough water to prevent sticking. Press through a sieve or food mill. Measure the pulp.
Add remaining ingredients; cook until thick, about 35 minutes. As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4 inch head space. Adjust lids. Process pints and quarts 10 minutes in a boiling water bath. Yields about 4 pints.
KYHeirloomer wrote:Gorgonzola Pear Appetiser
Won ton cups*
4 oz cream cheese, softened
2 oz Gorgonzola
1 tsp fresh thyme, minced
Salt & pepper to taste
2 tbls butter
2-3 pears, cored and sliced
1 tbls fresh gingerroot, grated
2 oz serrano ham, speck, or prosciutto, cut into hairlike tendrils
Combe the cream cheese, Gorgonzola, thyme, salt and pepper in a bowl. Whip the cheeses and other ingredients until smooth and blended.
Melt the butter in a heavy skillet over medium high heat. Add the pears and the ginger, and cook until pears soften and color up, about 5 minutes.
When cool enough to handle, finely dice the pears.
In a small skillet, in very little butter, fry the ham hairs until crisp. Drain on paper towels.
Fill the bottom third of a won ton cup with the cheese mixture. Mound pears on top. Garnish with the fried ham hairs. Serve either chilled or at room temperature.
*To make won ton cups. Using a 2" round cookie cutter, cut won ton skins into circles. Carefully fit one won ton circle into each cavity of a mini-muffin tin. Using a shot glass may help get them started evenly.
Bake the cups at 375F for about five minutes, until they crisp up. Cool on wire racks.
Cups will keep two days longer than forever if stored in a zipper bag with the air squeezed out.
Won ton cups*
4 oz cream cheese, softened
2 oz Gorgonzola
1 tsp fresh thyme, minced
Salt & pepper to taste
2 tbls butter
2-3 pears, cored and sliced
1 tbls fresh gingerroot, grated
2 oz serrano ham, speck, or prosciutto, cut into hairlike tendrils
Combe the cream cheese, Gorgonzola, thyme, salt and pepper in a bowl. Whip the cheeses and other ingredients until smooth and blended.
Melt the butter in a heavy skillet over medium high heat. Add the pears and the ginger, and cook until pears soften and color up, about 5 minutes.
When cool enough to handle, finely dice the pears.
In a small skillet, in very little butter, fry the ham hairs until crisp. Drain on paper towels.
Fill the bottom third of a won ton cup with the cheese mixture. Mound pears on top. Garnish with the fried ham hairs. Serve either chilled or at room temperature.
*To make won ton cups. Using a 2" round cookie cutter, cut won ton skins into circles. Carefully fit one won ton circle into each cavity of a mini-muffin tin. Using a shot glass may help get them started evenly.
Bake the cups at 375F for about five minutes, until they crisp up. Cool on wire racks.
Cups will keep two days longer than forever if stored in a zipper bag with the air squeezed out.
This is making my mouth drool, I so want to try it. Questions:
Can I use puff pastry or phyllo instead? I've never tried baked wonton wrappers, are they good?
Can I dice the pears and then sautee them?
Can I stick the whole thing in the oven for a while to warm all the inside ingredients or will it turn into goo?
Is this dessert, appetizer, or side dish?