(59 - 71 days) Heavy sets of 2" pear-shaped tomatoes grow in clusters of
seven to nine nearly seedless fruit. While historically a favorite
for making preserves, its size and mildly sweet flavor make it a good
tomato for salads or for fresh snacking. Yellow pear is one of the oldest known named varieties.
It was recorded in Synopsis Plantarum by taxononmist Christiaan Hendrik
Persoon in 1805 and was sold byThe Hudson Bay Company as early as 1825.
Yellow Pear is prized by gourmet chefs for its bright color, distinctive shape, and subtle taste. It makes an attractive garnish whole or halved lengthwise. A very hardy plant, I find it to still be ripening a few fruit in the fall well after all other tomato vines have been added to the compost heap.
Yellow pear tomato preserves date back to Colonial Days in America.
1 quart of yellow pear tomatoes
½ lemon thinly sliced
1½ cups sugar
½ cup water
Dip tomatoes in boiling water for 30 seconds, then cold water to remove skins.
Boil lemon in small amount of water until tender
Add rest of water and sugar and boil until thin syrup is formed (approx. 5 min)
Add tomatoes and continue boiling, stirring gently, until tomatoes are clear and syrup thickens.
Seal in hot, sterilized jars leaving 1/4th inch headspace
process in boiling-water bath 10 minutes
recipe makes approx. 1 quart