The pear was also cultivated by the Romans and they ate them raw and cooked just like apples. In England when Henry III was ruling he had pears shipped to him. I wonder what UPS was charging back then? Oh, that's right there wasn't any UPS!
There are about 3000 known varieties of pears grown worldwide. The United states has 10 heirloom varieties; Green Bartlett, Red Bartlett, Bosc, Green Anjou, Red Anjou, Comice, Forelle, Seckel, Concorde and Starkrimson. Fresh pears offer health advantages in a number of ways including a strong nutritional advantage that include significant amounts of fiber, potassium and vitamin C. They also contain good powerful antioxidants.
I hope you enjoy the recipes listed below and if you have the space plant a pear tree if possible. What a great way to reap the benefits of fresh organic fruit picking it right off your own trees. If you have ever thought about canning pears, I would check with your local university extension office as they have vast amounts of information pertaining to the subject. University extensions offer a wealth of knowledge.
"There are only ten minutes in the life of a pear when it is perfect to eat."
Ralph Waldo Emerson
Endive with Pears, Apple and Blue Cheese - these are great, easy and tasty appetizers to serve
1 large crisp Fuji apple, finely chopped (peeling is optional)
2 large pears, cored and finely chopped (peeling is optional)
1 Tbl. fresh lemon juice
2 stalks celery, finely chopped
1 cup blue cheese, crumbled (I like Maytag)
3 to 4 Tbl. mayonnaise
3 to 4 heads Belgian endive, separated into leaves
1/2 cup chopped hazelnuts, or pecans, lightly toasted
salt and freshly ground black pepper
In a bowl, combine apple and pears and toss with lemon juice, drain. In a large bowl, combine apple, pears, celery, blue cheese, mayonnaise, salt and pepper, mixing gently. Place endive leaves on a platter and spoon on mixture. Sprinkle with nuts and serve.
Pear Breakfast Bread Pudding
7 eggs
1 cup whole milk
1/2 cup heavy whipping cream
pinch of salt
4 Tbl. pear or apricot jam
1 tsp. cinnamon
8 slices thick brioche bread, torn or cut into pieces
1 Tbl. pure maple syrup
3 pears, halved, cored and thinly sliced
1/3 cup golden raisins
Spray a 9-inch baking dish with cooking spray. In a bowl beat eggs, milk, cinnamon, salt, jam and cream together. Add pears to a bowl and toss with maple syrup. Line part of the bread on bottom of baking dish. Top with pears and raisins. Repeat second layer with bread, pears and raisins. Pour over egg mixture pressing to soak up liquid. Cover loosely with foil and refrigerate overnight. Preheat oven to 350 degrees. Remove foil and bake for 30 to 45 minutes until golden brown and puffy. Remove to cooling rack for a few minutes before serving. You can serve with warmed pure maple syrup, crisp bacon or sausage patties and don't forget the juice and coffee. Happy Breakfast to you!
Nutty Pear Muffins
2 cups all purpose flour
1/2 cup sugar
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 cup vegetable oil
3/4 cup buttermilk
2 tsp. pure vanilla extract
5 firm, ripe pears, peeled, cored and chopped
1 cup pecans, chopped
Topping
6 Tbl. sugar
4 Tbl. pecans, chopped finely
1/2 tsp. cinnamon
Preheat oven to 350 degrees. Add paper liners to muffins cups. In a small bowl, make the topping by adding ingredients and mixing together; set aside. In a large bowl, add flour, sugar, cinnamon, baking powder, baking soda and salt. In another bowl, whisk together the eggs, oil, buttermilk and vanilla. Add the flour mixture to the wet mixture, just stirring until moistened, do not overmix or they will be tough. Fold in pears and pecans. Spoon batter into muffin cups 2/3 full. Sprinkle muffins with topping. Bake for about 20 minutes or until a pick inserted in center comes out clean. Remove to cooling rack and let cool about 10 minutes. Doesn't a nice cappuccino and a muffin sound delightful for breakfast?
Pear Tea Bread - wrap one up in some pretty cellophane and a beautiful French ribbon to give to a friend or neighbor, they will love the nice gesture.
3 cups all purpose flour
1 tsp. baking soda
1/4 tsp. baking powder
2 cups sugar
2 tsp. pure vanilla extract
1 tsp. salt
3 tsp. pumpkin pie spice
1 cup pecans, chopped
3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups peeled and diced pears
1 cup butterscotch baking chips
Preheat oven to 350 degrees. Lightly grease and flour two 9x5 loaf pans. In a bowl, combine flour, baking soda, baking powder, salt and pumpkin pie spice. Lightly dust nuts and butterscotch chips with some of the flour mixture, this way they won't sink to the bottom of the bread when it bakes. In another bowl, combine vegetable oil, eggs, sugar, pears, chips, nuts and vanilla. Add dry ingredients to wet ingredients to just moistened. Pour batter into pans and bake about 1 hour or until golden brown and pick inserted comes out clean. Remove from oven and cool on wire rack for abut 10 minutes before turning out. Note: you can finish cakes by dusting with powdered sugar or glazing with a powdered sugar glaze. Whisk 1 1/2 cups powdered sugar, 2 Tbl. milk and 1/2 tsp. pure vanilla extract. If too thick add a small amount more milk and drizzle over cakes.
Rich Pear Coffee Cake - nice for weekend breakfasts, or just take a slice outside, grab a seat with your hot cup of morning coffee and enjoy the pleasures of the morning God has given you.
3 cups all purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
pinch of salt
1 1/2 sticks butter, soft
1 1/3 cups sugar
4 eggs
2 tsp. pure vanilla extract
1 1/4 cup sour cream
3 medium to large rip Bartlett pears, cut into large dice
Topping
3/4 cup brown sugar, packed
1 tsp. ground ginger
1/2 tsp. cardamon
1 cup hazelnuts, chopped and lightly toasted (or nut of your choice)
Powdered sugar (for dusting top)
Preheat oven to 350 degrees. Cake; butter a 10-inch Bundt pan and set aside. In a bowl combine flour, baking powder, baking soda and salt. In a bowl of electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, sour cream and mix to incorporate. Add flour mixture and incorporate, batter will be sticky. Gently fold in pears. For topping; in a small bowl; combine brown sugar, ginger, cardamon and nuts. Place one-third of batter into bottom of pan, sprinkle with one-third brown sugar mixture. Repeat layers 2 more times ending with brown sugar mixture. Bake for about 1 hour or until top is firm and wooden pick comes out clean. Remove to cooling rack for about 10 minutes, then run a sharp knife around edge and turn out, cool completely. Note: after cake is cooled dust with powdered sugar if desired. Or you can drizzle on a glaze; 1 1/2 cups powdered sugar, 2 Tbl. milk and 1/2 tsp. pure vanilla extract. Whisk well together and if glaze is too thick for you add a small amount more milk and whisk. Drizzle over cooled cake before slicing.
Pear and Goat Cheese Crostini
1 baguette, sliced into diagonal pieces
4 pears, cored and sliced
2 Tbl. butter
3 tsp. honey
6 Tbl. balsamic vinegar
2/3 cup goat cheese
1/2 cup slivered almonds, lightly toasted
Brush baguette slices lightly with butter and place onto a baking sheet. Place in 350 degree oven and cook until lightly golden browned. Remove to cooling rack. Slice the pears into thick julienne pieces. In a saute pan, add butter, honey and vinegar cooking for about 3 minutes, stirring constantly, until sauce is reduced. Add pear slices and continue cooking for about 1 to 2 minutes, turning pears in sauce. Place pears onto baguette slices and top with goat cheese. Sprinkle over almonds and place onto a platter to serve.
"It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such texture as leads to silent consumption." Edward Bunyard - The Anatomy of Dessert
1 small red onion, minced
1 small jalapeno, seeded and minced
1 Tbl. lemon zest
1 Tbl. orange zest
1 cinnamon stick
4 whole cloves
1 cup light brown sugar, packed
3 cups fresh cranberries
1 cup golden raisins
6 Bosc pears, peeled, halved and cored cut into 1-inch cubes
1 cup apple cider
2 Tbl. apple cider vinegar
3/4 cup fresh orange juice
In a large saucepan, combine onion, jalapeno, apple cider, orange juice, apple cider vinegar, lemon zest, orange zest, cinnamon stick and cloves. Bring to a boil and reduce cooking for about 15 minutes. Stir in sugar cooking for about 2 minutes. Add cranberries, raisins and pears and bring back to a boil. Reduce to simmer, uncovered and let cook about 30 minutes, remove cloves and cinnamon stick. To store, place in fridge. I love this on thick cut bone in pork chops or grilled chicken breasts.
Nann Bread Pear and Gorgonzola Pizza - I used to make these when my daughter was young and she loved them. Her friends thought it was quite "exotic" which I thought was funny. But then again, they thought all of my food "exotic."
4 Nann bread - you can buy already made in grocer or make your own
4 to 5 pears, peeled, seeded and thinly sliced (spritz with fresh lemon juice to prevent browning)
1 1/4 cups Gorgonzola
1/2 cup walnuts, chopped and lightly toasted
2 cups ricotta cheese
4 tsp. fresh rosemary, chopped
2 Tbl. Balsamic vinegar
1 large red onion, thinly sliced
salt and freshly ground black pepper
olive oil
salt and freshly ground black pepper
In a saute pan, add a drizzle of olive oil and add onions, sauteing until golden brown and soft. Pour in vinegar and cook for about 3 minutes, until vinegar is reduced and syrupy. Place Naan bread onto baking sheets and smear with ricotta cheese, season with salt, pepper and rosemary. Pile on and spread onions around. Top with pear slices, walnuts and Gorgonzola cheese. Place into a 375 degree oven and cook for about 10 to 15 minutes. Remove and serve. Note: you can also leave the peel on the pears if desired, it will give you more nutritional value.
Pear Slaw
2 Asian pears, cored and julienne sliced (leave peel on or off, whichever you desire)
3 scallions, thinly sliced on diagonal including green part
1 head Napa cabbage, shredded (or small head green cabbage)
1/2 red onion, thinly julienned
1 large carrot, peeled and shredded
1/2 cup cashews, coarsely chopped
1/4 cup fresh cilantro, chopped
2 mint leaves, finely chopped
1/2 cup jicama, peeled and julienned
Dressing
1/2 tsp. Sambal Oelek chili paste (more if you like it hotter)
1 tsp. fresh ginger, grated
3 Tbl. fresh lime juice
2 Tbl. seasoned rice vinegar
1 tsp. soy sauce (low sodium)
2 tsp. honey
2 tsp. toasted sesame oil
1/4 cup vegetable oil
In a bowl, add all dressing ingredients and whisk well to combine. In a bowl, add all slaw ingredients and whisk dressing again and pour over, tossing to combine. You might not use all the dressing, so pour slowly and toss, you can always save the left over dressing. Taste and season with salt and freshly ground black pepper.
Pear and Prosciutto Salad
1 head Bibb lettuce, washed, spun dry and torn into pieces
3 Bartlett pears, halved and cored, sliced
1/2 cup blue cheese, crumbled (I love Maytag)
12 slices of Prosciutto, sliced
1/2 red onion, thinly slivered
1/2 cup pine nuts, lightly toasted
Dressing
1/4 cup olive oil
2 Tbl. Dijon
4 Tbl. white wine vinegar
2 Tbl. fresh lemon juice
1 Tbl. honey
salt and freshly ground black pepper
In a bowl, combine dressing ingredients and whisk well to combine, taste and adjust seasonings. For salad, place lettuce onto a platter, arrange pear slices over, crumble on cheese, add red onion, pine nuts and Prosciutto. Whisk dressing again and drizzle over the salad, you might have leftover dressing, which you can serve on the side. Serve salad with a nice crusty loaf of decadent garlic cheese bread. A nice crisp chilled glass of white wine goes well with this.
Fall Harvest Pear and Squash Soup
5 strips of thick cut bacon, sliced
1 tsp. fresh thyme, chopped
1 sweet white onion, chopped
4 cups chicken stock (good quality)
3 large Bartlett peas, peeled, cored and cubed
1 large butternut squash, peeled, seeded and cubed
2 celery stalks, sliced
1/2 cup white wine
1 cup whipping cream
salt and freshly ground black pepper
In a large saute pan, add bacon and cook until browned and crispy. Remove from pan, place on paper towels and drain all but 1 Tbl. of bacon fat; add onion and saute until softened. Add celery, thyme and cook for a couple of minutes, deglaze with white wine cooking about 5 minutes. Add stock, squash, pears and bring to a boil; reduce heat to simmer and cook covered for about 30 minutes. With an immersion blender puree mixture until smooth (be careful not to let it splash on you.) Taste and season with salt and pepper. Add cream and simmer about 15 more minutes. Place in soup tureen or individual bowls and garnish with bacon.
Pear and Spinach Salad
1 bunch of fresh spinach, stems removed, washed and spun dry
3 ripe pears, cored and sliced
2 large Haas avocados, peeled, seeded and sliced
2/3 cup pecans, lightly toasted
1/2 cup dried cherries, chopped
1 cup fresh mushrooms, sliced
1/2 cup blue cheese, crumbled
1/2 red onion, thinly sliced
1/4 cup fresh parsley, chopped
2 chicken breasts, boneless and skinless (thinly sliced)
Homemade croutons (garnish)
Dressing
1/4 cup Champagne vinegar
1 Tbl. Dijon
2 Tbl. pear preserves or honey
2/3 cup vegetable oil
salt and freshly ground black pepper
2 Tbl. finely minced shallot
In a large saute pan, drizzle with oil. Season chicken with salt and pepper and place into hot pan. Cook until nicely browned on each side, remove and set aside to cool. In a large bowl, add salad ingredients. Whisk dressing ingredients together and pour over salad, tossing to combine (you might not need all the dressing.) On a large serving platter, add salad top with cooked chicken slices and sprinkle with croutons.
Grilled Cheese and Pear Sandwich - these are soooo good!
8 slices crusty bread or a nice chewy whole grain
8 slices Havarti cheese
2 large ripe pears, peeled, cored and sliced
8 slices Black Forest ham, (not too thick) (deli chicken or turkey breast work well too)
Butter, soft
1/2 cup mayonnaise
1 tsp. Dijon
1 Tbl. honey
Mix mayonnaise, Dijon and honey together, taste and adjust flavoring to your liking, maybe more Dijon? Spread this mixture onto both sides of bread. Place cheese on both sides, add pears to one side, topped with ham and finally top piece of bread. Butter the outsides of bread and heat up large saute pan or skillet. Place sandwich's into pan and let get golden brown and melting on one side, them flip over and get the other side golden brown. Remove to platter and slice in half if desired (I think they look prettier sliced on a diagonal.) Bite into one of these delicious creations and sit back and enjoy. A big frosty glass of milk or hot cup of coffee tastes great with them. Add some chips, a cup of soup or a small salad and you will be happy!!
Pork and Pear Tacos - I just love the combo of fruit and pork
1 1/2 lb. pork tenderloin, cubed
1 large onion, cut into thick chunks
2 garlic cloves, minced
2 bay leaves
salt and freshly ground black pepper
cold water
3 Bosc pears, cored and diced
2 fresh lime's juiced (divided)
Sharp cheddar cheese, shredded
Iceberg lettuce, shredded
scallions, thinly sliced including green part
flour tortillas, warmed (get some good quality or homemade)
Vinaigrette
1/2 cup olive oil or vegetable oil
salt and freshly ground black pepper
2 jalapenos, seeded and finely minced
3 Tbl. white vinegar
juice of 1 lime
1/4 cup fresh cilantro, finely chopped
In a large saucepan, add pork, bay leaves, onion, juice of 1 lime and garlic, season with salt and pepper and add cold water just to cover. Heat to boiling then turn down and simmer covered until pork is cooked. Drain and remove pork to cutting board, cool slightly and shred. Add pears to a bowl and toss with lime juice so they won't brown. In another bowl, whisk together all vinaigrette ingredients to combine. Take a warmed flour tortilla, add some shredded pork, pears, cheese, lettuce and drizzle on some vinaigrette. I also like these with pear chutney on top.
"A man watches his pear tree day after day, impatient for the ripening of the fruit. Let him attempt to force the process, and he may spoil both fruit and tree. But let him patiently wait, and the ripe pear at length falls into his lap!" Abraham Lincoln
Grilled Salmon with Pears and Vinaigrette
6 (8 oz.) portions of fresh salmon
3 Bartlett pears, cored, and thinly sliced
1/3 cup hazelnuts, chopped and lightly toasted (hazelnuts are my favorite nut)
Vinaigrette
3/4 cup olive oil
1/4 cup white wine vinegar
2 Tbl. fresh lemon juice
2 Tbl. honey
salt and freshly ground black pepper
mixed organic greens
In a bowl, whisk together olive oil, vinegar, lemon juice and honey, seasoning with salt and pepper. Heat the grill and rub each piece of salmon with a small amount of vinaigrette (place into separate bowl, you don't want to contaminate) Cook salmon about 8 minutes on each side or depending on thickness. Remove from grill. Place the greens on a platter, drizzle over some vinaigrette. Top greens with salmon, add pears, hazelnuts and drizzle on more vinaigrette. Serve with couscous, grilled zucchini and crusty warm artisan bread.
Baked Pork Tenderloin with Port Pear Sauce - I have served this for Christmas dinner a few times to rave reviews. I have also used this sauce on roasted pheasant.
2 lbs. pork tenderloin
1/4 cup fresh thyme, chopped
salt and freshly ground black pepper
fresh parsley, chopped
Sauce
1 1/2 cups ruby port
1/2 cup fresh orange juice
1 Tbl. Dijon
3 ripe Bartlett pears, peeled, cored and sliced
1 Tbl. butter
Preheat oven to 350 degrees. Remove any silver skin from tenderloin, rinse pork with cold water and pat dry. Season with salt and pepper. In a large Dutch oven drizzle with olive oil and brown meat on all sides, place in oven and cook about 30 to 45 minutes until pork reaches 170 degree on a meat thermometer. In a saute pan, add port, orange juice and mustard whisking. Add pears and cook over medium until pears have softened and liquid has reduce by half, add butter and swirl around to finish. Remove pork to cutting board and slice in serving pieces, place on a platter and pour sauce over the top. Garnish with chopped parsley and whole thyme sprigs. Serve with a nice tossed salad and creamy whipped red skin mashed potatoes.
Pear-licious Cookies - my mom Dorothy's recipe
1 cup butter, soft
1 (8 oz.) package cream cheese, soft
2 cups all purpose flour
pinch of salt
1/4 cup brown sugar, packed
2 tsp. cinnamon
1/2 cup pears, peeled and diced
1/2 cup finely chopped nuts; such as pecans or walnuts
Glaze
1 cup powdered sugar
2 Tbl. milk
1 tsp. pure vanilla extract
In a large bowl of electric mixer cream the butter and cream cheese until light and fluffy. Gradually add the flour and salt to the creamed mixture and mix well to incorporate. Cover and refrigerate dough for at least 2 hours. In a small bowl, combine brown sugar and cinnamon and set aside. Remove dough from fridge and divide into fourths. On a lightly floured work surface roll out each portion into a 12-inch circle. Cut into 12 wedges. Place about 1/4 tsp. cinnamon and sugar mixture at the side end of wedge. Top with 1/2 tsp. of pears and nuts. Roll up beginning with wide end and place pointed side down on ungreased baking sheets forming into the shape of a crescent. Preheat oven to 375 degrees. Bake cookies in oven for about 15 to 20 minutes or until lightly golden brown. Remove to cooling racks and let cool a couple of minutes before removing cookies to racks. For glaze; in a bowl, whisk together glaze ingredients (you might not need all the milk) and drizzle over cooled cookies.
Pear and Fresh Cranberry Crisp
Topping
1 cup all purpose flour
2/3 cup brown sugar, packed
1/2 cup old fashioned oats
pinch of salt
1 stick chilled butter, cut into small pieces
Filling
8 large pears, peeled, cored and cut into slices
1 cup fresh cranberries
1/2 cup sugar
2 Tbl. fresh lemon juice
2 Tbl. all purpose flour
1/2 tsp. cinnamon
1/4 tsp. ground ginger
Preheat oven to 350 degrees. Butter a baking dish. In a large bowl add all filling ingredients and toss together, pour into baking dish. In another bowl, combine topping ingredients and cut in butter using fingertips, until mixture resembles coarse meal. Sprinkle topping over top of filling and bake for about 25 to 30 minutes, until golden brown and bubbly. Serve with vanilla ice cream or whipped cream that you've added some powdered sugar to and some pear brandy, whip to almost stiff peaks.
Pear Upside Down Cake
1/4 cup brown sugar, packed
11 Tbl. butter, soft
2 Tbl. honey
4 large ripe pears, peeled and cored and sliced
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
pinch of salt
2 eggs
3/4 cup sugar
1 tsp. pure vanilla extract
1/2 cup milk
1/4 cup Amaretto liqueur
Preheat oven to 350 degrees. Melt 3 Tbl. butter in a saucepan over medium and add Amaretto, honey and brown sugar cooking and stirring until sugar dissolves. Bring to a boil and cook 2 minutes; remove from heat and set aside. Pour this into a 9-inch round baking pan and arrange pear slices overlapping on top. In a bowl of electric mixer beat 8 Tbl. butter and sugar until light and fluffy. Add vanilla and eggs one at a time until smooth. In another bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternating with milk, do not overmix. Carefully pour and spread batter over pears making sure to distribute evenly. Bake about 45 to 50 minutes. Remove to cooling rack for 5 minutes. Run a sharp knife around edge of pan and put a plate on top of cake and flip over. Serve with vanilla ice cream or Amaretto whipped cream.
Bon Appetit
"There is an appointed time for everything.
And there is a time for every event under heaven." - Ecclesiastes 3:1
"This is the confidence which we have before Him, that, if we ask anything according to His will, He hears us." - 1 John 5:14
