Pear preserves on top of Funnel cakes? Pancakes? French Toast?
Run a few web searches on "Pear Recipes" and see what comes up.
Here's a compote that I made years ago. It's kind of odd, but it really is good on poultry. I got it out of "Thrill of the Grill".
Pear Cranberry Chutney
Yields: about 2 c
This chutney has a weird translucent pink Day-Glow color that makes you want to break out a black light. It goes well with ham, turkey, and chicken, and makes an unusual holiday condiment.
1 large yellow onion
2 T vegetable oil
4 firm pears of any kind, peeled, cored, and diced small
juice of 2 oranges
¼ c fresh cranberries
a pinch each of cinnamon, powdered ginger, and allspice
In a saucepan, sauté the onion in the oil over medium heat until clear, about 4 minutes. Add the diced pears and the orange juice. Bring to a simmer, and add the cranberries and spices. Stirring frequently, simmer until the cranberries start to burst, then remove from the heat. It should have the consistency of wet sand. It will keep, covered and refrigerated, up to 2 weeks.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!