Perada - Pear Jelly or Pear Cheese
- Servings: 16 oz
- 6 or 7 medium pears (enough to make 3 cups puree)2 1/2 cups caster or superfine sugar
- 7 ounces water
- Juice of 1/2 lemon
- 4 tablespoons liquid pectin (optional)
- Cook the pears in boiling water, whole and unpeeled, until soft.
- Peel when still slightly warm and sieve the pulp using a food mill or a metal spoon and wire mesh strainer.
- NOTE: You should have 3 cups of pear puree. The amount of sugar should be about 3/4 that of the puree.
- Dissolve the sugar in 7 ounces of water.
- Boil syrup for a few minutes until it reaches 218 degrees F,
- Add the pear puree and lemon juice.
- Continue to cook, stirring, until it reaches a rapid boil; boil for a few minutes, then reduce heat to low.
- Cook for an hour or so, stirring often enough so it doesn’t stick to the bottom, until the mixture reduces and thickens.
- It will be ready when the mixture pulls away from the sides of the pan.
- Fill bowls or molds, cool completely, and refrigerate until set.
- Note: To mold the perada into a form that will hold its shape for slicing, you can add liquid pectin, or include an apple along with the pears while cooking. This will help the perada to set fully so it can be sliced, since pears are naturally low in pectin. Pour into molds and allow to set fully. Once set and completely cooled, unmold and slice. I use an Ateco stainless pyramid mold.
- To serve, unmold and either set whole on your serving platter or slice and serve with a variety of cheeses.
- NOTE: Create a cheese platter with the best cheeses you can afford.