Daddy was a survivor — US Army in WWII and a Marine who served in Korea. When he came back from the war, he was a changed man; we never understood all the demons that tormented him. He and Mother divorced when I was about seven. When Daddy retired from the military, he moved back to Florida, where his parents and sisters lived. There he met a lovely widow and they married in the late 50s. Her mother was our Granny Carver. They shared their home with their children, grandchildren, and for many years until the mid 1970s ran the home as a boarding house.

My brother and I spent several weeks each summer visiting with Daddy in the steamy Florida heat. When we came to Granny Carver’s as children, she opened her door, her arms, and her heart to us. Lord knows we were little hellions, but Granny was kind and soft spoken, and always had wonderful treats when we came to visit. The large wraparound front porch had red and white striped awnings, the floors were painted gray, and there were big white rocking chairs where we’d rock for hours with my cousin.

When I grew up, I moved just a few blocks away, and visited often… I got married, had children, and brought my babies to Granny Carver’s to visit… and you know what? She still had treats for them too! A precious lady, very gracious into her 80s. I miss her.

This recipe was one of my favorites that she used to make — it’s as spicy or as mild as you choose to make it, delicious as a hot dog topper or as a garnish for chicken or pork. When you enjoy Granny Carver’s Pear Relish, close your eyes and breathe deeply the fragrance of luscious white gardenia blossoms. When you open your eyes, you’re no longer snowbound in Maine, instead you’re basking in the sultry Florida sunshine!

Granny Carver’s Pear Relish
Sharon Walden Daniel

(image courtesy of usapears.org)

1 quart apple cider vinegar
1 teaspoon celery seed
2 teaspoons dry mustard
2 cups sugar
1 teaspoon turmeric
1 cup flour (plain or self-rising)
2 quarts chopped pears
7 bell peppers
1 teaspoon salt
2 quarts chopped onions
2 hot peppers or ground red peppers

Mix vinegar, celery seed, dry mustard, sugar, and turmeric. Boil for 5 minutes.

Add flour just as you are ready to can. Add remaining ingredients and boil 5 more minutes. Make sure mixture is well mixed. Add hot peppers to taste.

Makes about 5 or 6 quarts.

MF&L Staff at Maine Food & Lifestyle magazine.