Spiced Pear Paste

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{has_more=false, offset=10, total=10, results=[{comment_text=Absolutely delicious, fantastic with cheese. I used a silicon mini loaf pan., approved=true, user_name=Dashi, hs_createdate=1716176735090, rating_new__1_5_=5, rating=100, id=13316212378}, {comment_text=Delicious and brilliantly easy to make, approved=true, user_name=1457859013, hs_createdate=1702249876764, rating_new__1_5_=5, id=11175484571}, {comment_text=What alternatives to plastic are there? Trying to live plastic-free. How about baking paper or non-stick muffin pans?Chelsea Sugar:Kitchenware stores will be able to assist you with purchasing plastic-free baking tools., approved=true, user_name=Celia, hs_createdate=1702249864607, rating_new__1_5_=3, id=11175479584}, {comment_text=Several seasons of making this. Always a hit. Requests from my husbands work place for this paste., approved=true, user_name=Helen, hs_createdate=1702249863130, rating_new__1_5_=5, id=11175513728}, {comment_text=Made this yesterday, of all the recipies I've tried this is by far the easiest and quickest, but most of all yields the best result! A few tips for beginners1. When you think the pears are pureed enough, keep going. You don't want to see any chunks big or small they will set chunky too. 2. I kept mine in the boil for an extra 5 mins. Be careful, it splatters a lot. Wear long sleeves and spray your cooktop and surfaces with some oil to make it easier getting the sugar splatter off later. 3. I lined my tray with baking paper not plastic wrap, it worked, I just felt weird about hot sugary stuff going onto plastic. 4. To cut I had to keep my knife in a mug of boiled water between slices otherwise it would just get stuck in the paste. It made a total of 32 3cm√ó2cm cubes that packed nicely in to little containers for storage and gifts. Dec 2021, approved=true, user_name=Dan, hs_createdate=1702249860092, rating_new__1_5_=5, id=11175589514}, {comment_text=When i tested the paste it tasted was delicious, very rich and mellow in flavor and it wasn't too spicy., approved=true, hs_createdate=1702249859598, rating_new__1_5_=3, id=11174113633}, {comment_text=Halved recipe, lovely taste, GREAT with blue cheese. Used silicon muffin trays - worked a treat to create nice round lots. Hard to know when paste consistency reached so poured half the amount earlier and cooked other half for longer than time suggests- prefer slightly firmer set. :), approved=true, user_name=Fiona, hs_createdate=1702249853871, rating_new__1_5_=5, id=11175575596}, {comment_text=Set like gumie bears so chewy, approved=true, user_name=Annette, hs_createdate=1702249851163, rating_new__1_5_=1, id=11175604392}, {comment_text=Would love to know why my paste has a consistency of soft toffee - very sticky.Can spread but not cut as too sticky - did I cook it too long, or not enough?Taste was great.CHESEA SUGAR: Hi there, it sounds like your paste might have needed cooking a little longer if it didn't set firm enough to cut. Glad you enjoyed the taste! :), approved=true, user_name=Jenny, hs_createdate=1702249850088, rating_new__1_5_=3, id=11175405142}, {comment_text=Not sure if I did the right thing as it took over an hour to reach paste consistency, but it was delicious when set. Had to raid the neighbours pear tree to make more, this time with added chilli flakes., approved=true, user_name=Hern@slingshot.co.nz, hs_createdate=1702249847971, rating_new__1_5_=4, id=11175679536}]}