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About Seckel pear Edit
Seckel pears are easily recognized by their small size and olive-green skin with a maroon blush. Known for their crunchy flesh and ultra-sweet flavor, they are an excellent choice for children’s snacks, pickling, or garnishing. Pickled Seckel pears are pickled in glass jars, as is usual.
An 18th-century Pennsylvania farmer (for whom it was named) is credited with introducing the Seckel pear. It's a small, russet-colored fruit with a sweet, spicy flavor. The Seckel's firm flesh makes it excellent for both cooking and canning but some people find it too crisp for out-of-hand eating. It’s available late August through December.
Oli's Pear Tart
3 or 4 ripe juicy pears. (doesn't matter what kind, juicy and ripe are KEY!)
Peel, core, and cut into sixths or eighths
Cream 1 stick butter
3/4 c. sugar
1 teasoon vanilla
2 eggs, one at a time...
1 c. flour
1 teasoon baking powder
1/2 t. salt
Add dry ingredients to butter mixture.
Spray an 8" (important) spring form pan with Pam. Spread the batter in it. Now, in a pinwheel pattern, press the slices of pear, peeled side up, into the batter. Cram in as many as you can; since the batter rises and covers the pears, there's no points given for style here(g). The more pears, the moister the cake will be. Sprinkle with handful of sugar before baking. Bake at 350 degrees til a skewer comes out clean, about an hour(Start checking at 40 minutes!). If you have any doubts, UNDERBAKE. This is a whole different animal if it dries out. Then it's just a cake; correctly done, you'll love it. It's just one of those recipes that is greater than the sum of it's parts.