At the market our tables are full of peppers from the garden, and the squash invasion has begun. It is also the best time to bite into a crisp apple, or even better yet, slice into a succulent pear.
Pears are hands down amazing. Many people think that their glory stops at the simple yet delicious Bartlett, but it does not. At Paynter's we carry the crunchy and sweet Flemish Beauty, as well as the juicy and gorgeous Bosc. Let us not forget the Sierra, a smooth textured dessert pear that pairs with anything fall. Last but not least, the Anjou. A hardy pear down to its heart, it's able to keep it's flavor and ripeness throughout the winter months if stored in a cool, dark place.
Beyond eating, the pear is as versatile as any fruit in the kingdom. It's perfect tossed in a salad, added to an fruit crumble, roasted and eaten warm from the oven. There are so many options that, for the sake of sanity, I will give you just a few. Some of my favorites in fact.
spicy, ginger and black pepper pear slices
12 pears with skins left on, washed, cored and sliced into 1/4 inch slices (I used a mandolin to keep the slices a consistent thickness – this provides even drying time)
juice of 1 lemon
1″ ginger, peeled and grated
cracked, black pepper, to taste
Pear and Chocolate Jam
Whole Wheat German Pancake with Pears
Preheat oven to 425°F. Place butter in a large (11- or 12-inch) cast iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.
Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with pears and bake until the pancake is puffed and browned and pears are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving
10 pears, washed, peeled and cored
juice of 1 lemon
3/4 cup organic cane sugar
3/4 cup of cold water
Pears in Simple Syrup and (Hiccup!) Whisky
Raw Pear Crisp
Put pears in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and then smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the pear mixture and serve.