All about pears
Delicious and nutritious pears are in season. Look for varieties to experiment with, such as these pictured: Anjou, Red Anjou, Bosc and Bartlett.
Pears are the perfect fall fruit. Anything an apple can do, a pear can do, too. Juicy and sweet, pears can be snacked on fresh, added to hearty salads and featured in bubbling crisps and pies.
According to usapears.com, pears are an excellent source of dietary fiber and are low in calories. Pears contain vitamin C, a proven antioxidant, and offer potassium, an essential mineral that plays a vital role in many bodily functions. They contain no saturated fat, sodium or cholesterol.
Most of the pears available to us are grown in Oregon and Washington, where the right mix of volcanic soil, clean mountain water and warm spring and summer days with cool nights, combine to produce some of the world’s finest pears.
Pears are a unique fruit in that they ripen best off the tree. Pears are transported when they are fully mature, but not always ripe. Allow pears to ripen to perfection by leaving them at room temperature on the kitchen counter. Because pears ripen from the inside out, the best way to check for ripeness is to press near the stem with your thumb. When it gives to gentle pressure, it is ripe, juicy and ready to eat. If you wait until the pear is soft around the middle, then it will be overripe.
Refrigerate ripe pears to slow further ripening. Like apples, pears brown quickly after being cut. Brush water and lemon juice on sliced pears to help slow the browning process.
Experiment with the various types of pears available and taste test for flavors that range from citrus to floral, buttery or woody. Typically, Anjou and Bartlett pears are most readily available and are delicious in most recipes.
As an appetizer, serve roasted pear with blue cheese or a pear compote alongside a fall charcuterie board. Create a perfect pear cocktail with pear brandy, simple syrup and citrus. Add slices of pear to any fall salad or make a hearty fall bowl with pears, walnuts and quinoa. Roast pears and onions as a side dish to accompany a pork loin, or make a pear chutney to pair with pork chops, chicken or spaghetti squash. Slices of fresh pear would be a sweet addition to a wrap with greens, turkey and blue cheese.
For an elegant dessert, try either vanilla-poached or wine-soaked pears. Instead of a caramel apple, give a caramel pear a try. Apples and pears together are delicious in a crisp or a simple sauce with cinnamon and nutmeg.
By Lisa Nicklanovich
