The Culinary Connoisseur
Just Pearfect
10
Jan
Jan
Juicy and sweet, with a soft, grainy texture, the pear is
one of your best sources of dietary fiber.
And the good news for the millions of pear lovers out there is that now
is the best time of year to enjoy this tasty fruit.
one of your best sources of dietary fiber.
And the good news for the millions of pear lovers out there is that now
is the best time of year to enjoy this tasty fruit.
Pears are members of the rose family and are related to
the apple and the quince. Like apples,
pears have a core that features several seeds. But unlike apples, pears are
sometimes eaten in their entirety along with soft core. Here are the species of pears with which we
are most familiar. Try them all to find
your favorites.
the apple and the quince. Like apples,
pears have a core that features several seeds. But unlike apples, pears are
sometimes eaten in their entirety along with soft core. Here are the species of pears with which we
are most familiar. Try them all to find
your favorites.
Yellow Bartlett, available fall and winter, are often
used for canning or cooking because their dense flesh holds its shape during
cooking. Bartletts are extremely aromatic pears, and have that definitive
“pear flavor.” Red Bartletts are another variety to choose
from. Aside from color, there are virtually no differences between the two
Bartlett pears. The red color is only
skin deep and will not change the color of the pear if cooked without its peel.
used for canning or cooking because their dense flesh holds its shape during
cooking. Bartletts are extremely aromatic pears, and have that definitive
“pear flavor.” Red Bartletts are another variety to choose
from. Aside from color, there are virtually no differences between the two
Bartlett pears. The red color is only
skin deep and will not change the color of the pear if cooked without its peel.
Anjou pears, whether green or
red are available all winter long. They
are picked and shipped before they ripen to prevent bruising. They do not
change color as they ripen so check for ripeness by pressing gently near the
stem. When they yield slightly they’re ready to enjoy.
red are available all winter long. They
are picked and shipped before they ripen to prevent bruising. They do not
change color as they ripen so check for ripeness by pressing gently near the
stem. When they yield slightly they’re ready to enjoy.
Bosc
pears are an elegant variety, with distinctive characteristics that set them
apart from other pears. Bosc eaters appreciate their more crunchy flesh and
their sweet-spiced flavor. The rough brown skin hides a delicious, spicy and
slightly firmer flesh.
pears are an elegant variety, with distinctive characteristics that set them
apart from other pears. Bosc eaters appreciate their more crunchy flesh and
their sweet-spiced flavor. The rough brown skin hides a delicious, spicy and
slightly firmer flesh.
“Good things some in small packages” might have been
written just for the tasty Seckel. The smallest of all commercially
grown pears, Seckels are also the sweetest. So sweet in fact, that they are
sometimes called “sugar pears” and make the perfect lunch box
snack. They are found in maroon and
olive green and will not change color when ripe.
written just for the tasty Seckel. The smallest of all commercially
grown pears, Seckels are also the sweetest. So sweet in fact, that they are
sometimes called “sugar pears” and make the perfect lunch box
snack. They are found in maroon and
olive green and will not change color when ripe.
Forelles are one of the few varieties of winter
pears that do change color as they ripen. They are considered the most
beautiful of all pears as their pretty red freckling remains visible while the
green skin turns bright yellow as they ripen.
pears that do change color as they ripen. They are considered the most
beautiful of all pears as their pretty red freckling remains visible while the
green skin turns bright yellow as they ripen.
Try tasty pears this season in of our mouth-watering
recipes!
recipes!
¼ cup canola oil
1/2 cup packed brown sugar
2 tablespoons honey
2 large ripe Bartlett
pears, peeled and cored
pears, peeled and cored
6 tablespoons margarine (3/4 of a stick)
½ cup sugar
2 eggs
1 teaspoon vanilla extract
1½ cups flour
1½ teaspoon baking powder
¾ teaspoon cinnamon
1/2 cup apple juice
1/4 cup Amaretto or other flavored liqueur
whipped cream
¼ cup sliced almonds, toasted
Preheat oven to 350 degrees F. Grease and flour six 7-8
ounce ramekins.
ounce ramekins.
Over a medium flame, heat oil in a small saucepan. Add brown sugar and honey; cook over low heat
for about 5 minutes until mixture no longer separates. Divide mixture evenly
between prepared ramekins. Cut each pear into 12 wedges and place 4 wedges in
the bottom of each dish; set aside.
for about 5 minutes until mixture no longer separates. Divide mixture evenly
between prepared ramekins. Cut each pear into 12 wedges and place 4 wedges in
the bottom of each dish; set aside.
In a medium bowl, beat margarine with sugar, eggs and
vanilla until light and fluffy. In a separate bowl, combine all dry
ingredients. Combine juice and Amaretto in a bowl. Add half of the dry
ingredients to the margarine and sugar mixture, then half of the liquid,
beating well after each addition. Repeat until all ingredients are combined.
Pour batter into the six prepared dishes, smoothing the top. Bake for 25 to 30
minutes, until cooked through. Remove from oven and cool for 10 minutes.
Carefully flip each dish over onto serving plates to remove from dish. Serve
immediately with whipped cream and toasted almond slices.
vanilla until light and fluffy. In a separate bowl, combine all dry
ingredients. Combine juice and Amaretto in a bowl. Add half of the dry
ingredients to the margarine and sugar mixture, then half of the liquid,
beating well after each addition. Repeat until all ingredients are combined.
Pour batter into the six prepared dishes, smoothing the top. Bake for 25 to 30
minutes, until cooked through. Remove from oven and cool for 10 minutes.
Carefully flip each dish over onto serving plates to remove from dish. Serve
immediately with whipped cream and toasted almond slices.
For the salad:
2 Comice pears
4 cups fresh mixed greens, washed and checked
4 cups fresh mixed greens, washed and checked
2 cups pomegranate seeds1 bunch finely diced scallions
1 cup sliced almonds, toasted
For the pomegranate vinaigrette:
3/4 cup finely chopped shallots
Kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup pomegranate juice
½ cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup white wine vinegar
1/4 cup pomegranate juice
½ cup extra virgin olive oil
Core the pears and slice thinly. Sprinkle with a lemon
juice. Place in a large salad bowl. Add
mixed greens and pomegranate seeds.
juice. Place in a large salad bowl. Add
mixed greens and pomegranate seeds.
Whisk together shallots, salt, freshly-ground pepper,
wine vinegar and pomegranate juice in a small bowl. Add oil in a thin stream, continuing to whisk
until thoroughly combined. Pour dressing over salad and toss to coat.
wine vinegar and pomegranate juice in a small bowl. Add oil in a thin stream, continuing to whisk
until thoroughly combined. Pour dressing over salad and toss to coat.
Divide the salad among four plates. Sprinkle with diced scallions
and sliced almonds. Grind a little fresh black pepper on each salad. Serve at
once.
and sliced almonds. Grind a little fresh black pepper on each salad. Serve at
once.
Enjoy!