CARAMEL-GINGER PEAR PIE FILLING

To give this filling beautiful vanilla bean speckles, substitute 2 teaspoons of vanilla bean paste for the vanilla extract.

PREP: 1 HOUR PROCESS: 25 MINUTES MAKES: 7 QUARTS

1 lemon, halved
12 to 13 pounds pears
½ cup golden raisins
3 cups packed brown sugar
2½ cups granulated sugar
1½ cups regular Clear Jel
1 tablespoon finely chopped crystallized ginger
1 teaspoon sea salt
1 teaspoon ground ginger
¼ teaspoon ground cinnamon
2¾ cups water
3 11- to 12-ounce cans pear nectar
¾ cup bottled lemon juice
2 teaspoons vanilla

1. Fill two large bowls half full with cold water. Squeeze the juice from one lemon half into each bowl of water. Peel, core, and cut pears into ½- to ¾-inch wedges, placing wedges in the lemon water as you slice them to prevent browning.

2. In a 6- to 8-quart heavy pot bring a large amount of water to boiling. Drain pears; measure 24 cups. Add pears, 6 cups at a time, to the boiling water and cook for 30 seconds. Using a slotted spoon, transfer pears to a large bowl. Stir in raisins. Cover pear mixture to keep hot. Drain and discard water from pot.

3. In the same pot combine brown sugar, granulated sugar, Clear Jel, crystallized ginger, salt, ground ginger, and cinnamon. Stir in the 2¾ cups water and the pear nectar. Cook over medium-high heat until thickened and bubbly, stirring constantly. Stir in the ¾ cup lemon juice. Boil for 1 minute, stirring constantly. Stir in pear mixture and vanilla.

4. Pack hot pear filling into hot sterilized quart canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

5. Process filled jars in a boiling-water canner for 25 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

TIP: Clear Jel is a starch that can withstand high temperatures necessary for canning. It is available in both a regular and instant form. For canning, be sure to buy the regular Clear Jel. It may be hard to find, so your best bet is to order Clear Jel online.

PER ½ CUP: 174 cal., 0 g fat, 0 mg chol., 43 mg sodium, 44 g carb., 3 g fiber, 0 g pro.

STREUSEL-TOPPED CARAMEL-GINGER PEAR PIE: Prepare a 9-inch baked pastry shell. Pour 1 quart of the Caramel-Ginger Pear Pie Filling into the prepared pastry shell; set aside. Preheat oven to 375°F. For topping, in a medium bowl combine ⅔ cup rolled oats, ⅔ cup all-purpose flour, ½ cup packed brown sugar, ¼ teaspoon salt, and ¼ teaspoon ground cinnamon. Using a pastry blender, cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle topping over filling. Cover edge of pie loosely with foil. Bake for 45 minutes. Remove foil. Bake for 10 to 15 minutes more or until filling is bubbly and topping is golden. Cool on a wire rack. Makes 8 servings.

PER SERVING: 482 cal., 17 g fat (8 g sat. fat), 23 mg chol., 308 mg sodium, 82 g carb., 4 g fiber, 3 g pro.