Tired of sugary jams? This simple, sweet pear spread goes great over artisan bread, scones or hot toast.
I was surprised that a recipe so simple could taste so good! A nice change of pace from more traditional spreads. - 04 Nov 2001 (Review from Allrecipes US | Canada)
This was a decent recipe. It was something new for me to shred pears (I used a box grater for the first time, too). I don't know pears very well, and I used d'Anjou pears, if it matters. I microwaved this for a total of 8 minutes before I tried it. I'm not sure what kind of consistency I was supposed to look for - it certainly wasn't jam-like, and the "shreds" were still pretty noticeable. Maybe I should have cooked it even longer in order to transform the consistency. Anyhow, I tried this on both cake (a pretty plain vanilla ring cake with a little glaze) and on ice cream (French vanilla). It was a pretty tasty accompaniment for both (especially when warmed up and put on the ice cream), but nothing spectacular. But I think I'll still make this again, since I have more crystallized ginger I want to use up. - 04 Jan 2008 (Review from Allrecipes US | Canada)
I felt this spread was okay, but nothing fantastic. The spread came out very sweet and surprisingly bland, and it was completely overpowered by the gingerbread I served this with. Definitely needs a little je-ne-sais-quoi to boost the flavour. - 14 Dec 2006 (Review from Allrecipes US | Canada)