Pear Relish is so yummy over dried beans. Another idea is to spread it over softened cream cheese and it's so good you can't stop eating till it's gone. The pear variety is Keiffer, sometimes known as the preserving pear because you make pear preserves with this pear. We have several trees that were loaded down this year. We fed most of them to our goats and donkeys; they absolutely love them. I also grow my own red peppers, which cost $2 each at the grocery.
PEAR RELISH
10 pounds prepared pears (peeled, cut into pieces)
6 red sweet peppers
fresh hot pepper to taste (I used Jalapeno, which is very hot and I only used about 1/2 of a pepper)
1 TBSP. each salt, celery seed and mustard seed
4 cups sugar
3 cups vinegar
2-3 medium onions, not Vidalias
Coarsely grind pears, peppers and onions. Mix other ingredients and cook 2-3 hours. Ladle into pint or half-pint jars, seal jars. Can process in a water bath canner for 15 minutes if desired.
