Pears
Source of Recipe
Grandpoohbah
When fall rolls around, apples are not the only fruit. Give the
sweet, seductive pear its due. Eat pears all by themselves as a
snack, pair them with cheese platters, dip them in fondue, slice
them onto a bowl of oatmeal or into a salad, poach them in wine
and serve them with ice cream, or scatter them on a pizza.
When it comes to fall fruit, the ubiquitous apple usually steals the spotlight, but it's
time to give the sweet, seductive pear its due. Their soft curves and subtle color
variations have inspired still life painters for centuries, and their mellow, velvety flesh
has been a welcome addition to picnic baskets, cheese trays and dessert plates for
just as long.
Pick a Pear
Pears are one of the few fruits that are actually much better when picked before
they're ripe. A pear that's picked while still green will ripen slowly, as the starches
convert to sugars and the texture turns from dry and gritty to juicy and
buttery-smooth. If you need ripe pears for a specific occasion, it's best to plan ahead
several days. Buy firm pears at the grocery store and place them in a paper bag.
Putting a banana or an apple in the bag will speed up the process with the ethylene
gas they emit. Pears ripen from the inside out, so as soon the stem end has a slight
give to it when gently pressed, the fruit is ripe. Pears go from "just right" to overripe
rather quickly. You can prolong their perfection for a few days by refrigerating the
pears as soon as they feel ripe.
Here are some of the most common varieties of pear:
Bartlett
Bartlett pears have a bell shape with a wide base and a stubby neck. Their skin is
green when unripe, and turns yellow-green, sometimes with a red blush, as it ripens.
This is the most common variety used for canning. You may also find Red Bartletts.
These pears taste the same as their yellow-green counterparts, but their red flesh
makes a striking contrast in fruit bowls and salads.
Anjou
Anjous are the most common and widely available variety of pear in the U.S. Anjou
pears have a bell shape similar to Bartletts, however, their skin stays green even
when ripe.
Bosc
Bosc pears have an elongated shape with a slender neck. Their skin is rough and
brown or yellow-brown. They have a sweet-tart flavor and they hold their shape well
when cooked.
Comice
Comice pears are the sweetest and juiciest of all the varieties. They have very large,
round bodies with short but distinct necks, and their skin can be green with a red
blush, or all red. Comice pears are best when eaten raw.
The Sweet and the Savory
Pears are lovely as a snack all by themselves, but lovelier still when paired with
pungent cheese and some nuts. Gorgonzola and pecans are stunning
accompaniments to a stack of pear slices. Also try goat cheese and almonds, or Brie
and hazelnuts. Try the combination on its own or put it on crackers, canapés, salads,
or even pizza.
As American as... Pear Pie?
You may not be as accustomed to baking with pears, but they are delightful in
desserts. Try them in tarts, dumplings, pies, crisps, and quick breads. They're good
mixed with other, stronger-flavored fruits as well. Try tossing in dried fruits like
raisins, sour cherries, cranberries, dates and apricots. For baking and cooking, select
pears that are firm and slightly underripe so they won't disintegrate.
Poached pears are a classic dessert. Peel them and put them in acidulated water so
they will not oxidize. When you're ready to poach them, heat sweetened water, fruit
juice or wine to just below the boiling point and add spices and flavorings like vanilla,
cloves, ginger, allspice, cardamom, cinnamon, orange or lemon zest, lavender or
honey. When poached in red wine, Port or Madeira, pears take on a breathtaking
crimson blush. Serve them whole or sliced with pound cake or ice cream. If serving
whole, core the pear through the bottom, using a melon baller. When the pears are
done you can even stuff them with Gorgonzola, or sweetened, flavored ricotta. Bosc
pears are a good choice for poaching and serving whole because, not only do they
keep they stay firm, they also have an elegant, graceful shape.
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