In the Odyssey, Homer refers to the humble pear as a “gift of the gods." The pear, as we know it, has been a part of the dinner table for over 4,000 years.
Pear season spans fall and winter, with some varietals available as early as August, and others throughout the cold months of winter. The ripening cycle is unique, typically post-harvest. Pears are picked, and ripening begins. Because of controlled atmosphere storage, pears can be “put to sleep" in a humidity- and temperate-controlled environment, awakened to offer the “in season” experience year-round.
Know your pear varieties
Bartlett: Quintessential pear. Harvested in the summer, Bartlett is the juicy pear used for canning. It turns from green to golden when ripe. Growers have developed a rosy red version of the popular Bartlett, with the same sweet taste.
Anjou: The most abundant of the winter pears. This oval, smooth-skinned pear is blander than the Bartlett, and firm enough to bake or poach.
Asian: These may be called apple pears, the oldest cultivated pear. Round, pale yellow green, and appear apple-like in shape.
Bosc: Aromatic fruit, with a long neck and browner skin. The firm texture holds pear’s shape in baking and poaching.
Clapp’s Favorite: Sweet, juicy pear, available with green or red skin. Versatile uses, delicious raw or for baking and poaching.
Comice: Sweetest and most flavorful of all pears. This is the delicate pear that arrives in gift baskets.
Forelle: Small, very sweet and firm pear. The golden skin turns bright red during ripening. Freckles, called lentils, cover the pear, liking the fruit’s appearance to a rainbow trout. The name, forelle, means trout in German.
Seckel: Smallest of the commercially grown varietal. Unusually spicy flavor with brownish yellow skin, often with speckling.
The pear you will readily find in the market now is Bartlett, both red and green. The recipes that follow feature Bartlett.
Pear and Rosemary Prosecco Sangria
2 pears, cored and sliced thin lengthwise, plus more for garnish
2 oranges, sliced thin, plus more for garnish
1/4 cup Rosemary Ginger Simple Syrup (recipe follows)
1/2 cup elderflower liqueur
1/2 cup pear liqueur
750 ml prosecco, chilled
12 ounces Topo Chico, chilled
Rosemary sprigs, for garnish
In a large pitcher, add sliced pears and oranges. Add Rosemary Simple Syrup, elderflower liquor, pear liquor, and prosecco. Gently stir. Top with Topo Chico. Serve immediately garnished with fruit and rosemary sprigs.
Makes 8 servings.
Rosemary Ginger Simple Syrup: In a small saucepan over medium heat, add 5 sprigs rosemary, 2 tablespoons grated ginger, 2 cups sugar and 2 cups water. Stir constantly until sugar is dissolved and mixture comes to a boil. Remove from heat and allow cool for 15 minutes. Strain and store under refrigeration.
Makes 2 3/4 cups.
Prosciutto, Pear and Gorgonzola Grilled Cheese Sandwich
4 large slices artisan bread
2 tablespoons heavy mayonnaise
5.5 ounces gorgonzola cheese, sliced thin
4 ounces prosciutto, sliced thin
1 pear, cored and sliced thin
2 ounces gorgonzola, crumbled
Spread both sides of each piece of bread with mayo. In a large pan over medium heat, toast bread, turning once, until both sides are lightly toasted. Evenly distribute cheese slices and prosciutto on toasted bread. Place pears on 2 of the slices and top with crumbled cheese. Marry slices to become 2 sandwiches. Slice and serve.
Makes 2 sandwiches.
Herbed Pear Stuffed Tenderloin with Pear Pico
2 cups fresh bread crumbs
2 pears, cored and diced
1 small red onion, diced fine
1 stalk celery, diced fine
3 tablespoons fresh rosemary, minced
2 cloves garlic, minced
2 tablespoons cilantro, minced
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
2 1 1/2-pound pork tenderloins, butterflied and pounded to 1/2-inch thickness
Pear Pico (recipe follows)
Heat oven to 325 F.
In a large bowl, combine bread crumbs, pears, onions, celery, rosemary, garlic, cilantro, wine, salt and pepper. On a rimmed sheet pan, lay tenderloins flat. Evenly distribute stuffing over meat, leaving a 1 inch edge. Roll tenderloins, jellyroll style. Tie with twine to secure.
Bake for 40 to 45 minutes or until internal temperature reaches 145 F. Allow to rest for 15 minutes before slicing. Serve with Pear Pico.
Makes 8 servings.
Pear Pico
1 pear, cored and diced fine
1 small red onion, diced fine
1 clove garlic, minced
1 bunch cilantro, minced
1 tablespoon olive oil
1 teaspoon fresh squeezed lemon juice
1 teaspoon sea salt
1/2 teaspoon black pepper
In a small bowl, fold ingredients. Serve over Herbed Pear Stuffed Tenderloin.
Makes about 2 cups.
Pear Rose Tarts with Pear Cream Anglaise
1 sheet puff pastry, thawed and rolled out to 12x9 inches, cut into 6 2-inch strips
2 pears, cored and sliced thin
2 tablespoons lemon juice
3 tablespoons fig preserves
2 teaspoons pumpkin pie spice
Confectioners sugar, for dusting
Pear Cream Anglaise (recipe follows)
Preheat oven to 350 F.
Arrange pear slices on strips of dough, placing pear halfway on each strip. In a small bowl, mix lemon juice and fig preserves. Brush each strip with preserve mixture . Sprinkle with pumpkin pie spice. Fold strip of pastry over pears. Roll dough, keeping pears in place. Seal edges.
Place each pear roll in a prepared muffin cup.
Bake for 22 to 27 minutes, tenting, as necessary, to avoid pears burning.
Sprinkle with confectioners sugar. Serve in a pool of Pear Cream Anglaise.
Makes 6 tarts.
Pear Cream Anglaise
3 ounces apple juice concentrate
3 tablespoons sugar
1/2 cup half and half
3/4 cup heavy cream
6 egg yolks
1 tablespoon pear liqueur
In a medium saucepan over low heat, whisk juice, sugar, half and half, heavy cream and egg yolks until mixture begins to boil and thicken. Remove immediately from heat and add pear liqueur.
Pool on plate and place pear tart on top.
Makes about 2 cups.