Pear Honey has hint of pineapple for delicious spread

This golden pear honey is so simple to make and so delicious to eat it could fast become a staple in Blount County kitchens.

Robin McDaniel

Robin McDaniel is a community columnist for Blount Today and writes the weekly column - In The Kitchen. Every week she prepares or collaborates on a recipe then cooks and photographs the dish for Blount Today. Robin must consider it a labor of love. You can certainly see the love and care she puts into In the Kitchen each week.

When I noticed the pear trees of my good neighbors, Barney and Carol Lewis, were overflowing with pears, I knew just the right recipe to share with you. Barney and Carol shared with me by providing the beautiful pears for this spread, Pear Honey.

The recipe was one sent to me with a sweet letter from Helen Cunningham of Alcoa. Helen said she thought the recipe originally came from an old Meta Givens cookbook. Helen likes the pear honey on both biscuits and toast. I made some “from scratch” biscuits, spread the pear honey on them and was in pear honey heaven!

The consistency of the Pear Honey is just a little thicker than traditional honey and thinner than a preserve or jam. This recipe made nine 1/2 pint jars.

Pear Honey

3 lbs. fresh pears, peeled, cored and finely chopped (this will yield about 8 cups after cooking)

2 cups crushed pineapple

6 cups sugar

Cook pears until tender. Add pineapple. Bring to a boil then reduce heat and simmer for 45 minutes to 1 hour, stirring frequently.

Spoon into sterile pint or 1/2 pint jars to within 1/4 inch from top. Wipe jar rims, adjust lids and firmly screw on rings. Process in boiling water for 10 minutes. Jars will seal while cooling.