November -- Pears

Pears are a mild, sweet fruit with a fibrous center.  They are rich in important antioxidants, flavonoids and dietary fiber.  One medium pear has 101 calories, 0 grams of fat, 1 gram of protein and 27 grams of carbohydrate.  Pears are easily digested and are a low allergy food.  

Pears are found in a variety of colors which can be shades of green, red, yellow/gold and brown.  There are approximately 3000 types of pears worldwide.  There are about 10 types that are common.  The yellow/green Bartlett is the best known pear variety in the United States and are often canned.  The Red Bartlett is similar to the yellow/green Bartlett with the difference in color.   The Bosc has cinnamon brown-skin with long tapered necks and has a honey-like flavor.  The Comice is a round short pear the can be either green or red.  Concorde pears are tall, skinny and golden/green color with a firmer flesh.  Forelle pears are red/green and speckled like a trout.  The Green Anjou is a compact, short pear.  The Red Anjou is much like the green but has a rich reddish color.

Pears are usually sold when they are not totally ripe.  They will ripen more quickly if they are at room temperature and placed next to bananas.  They should not be stored in plastic bags.  They will remain fresh for a few days in the refrigerator.  Pears can be used in smoothies, salads, sandwiches, breads, muffins, breakfast cereal and healthy desserts.

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Fresh  Pear  Bread   (tasteofhome.com)

Ingredients:

• 3 large eggs
• 1 cup sugar
• ¾ cup vegetable oil
• 1 tsp vanilla extract
• 3 cups all purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 4 cups finely chopped pears (about 4 medium)
• 1 tsp lemon juice
• 1 cup chopped walnuts

Directions:

1. In a bowl, combine the eggs, sugar, oil and vanilla; mix well.  
   
2. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened.  
   
3. Toss pears with lemon juice.  Stir pears and walnuts into batter.  Batter will be thick.
4. Spoon into two greased 9X5 inch loaf pans.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

Serves: 32 slices, 168 calories per one slice.  

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Pear Crisp   (marthastewart.com)

Ingredients:
Crisp topping

• ¾ cup rolled oats
• ½ cup brown sugar
• ½ cup sliced almonds
• 3 Tbsp unbleached all purpose flour
• ½ tsp salt
• 6 Tbsp cold butter, cut into small pieces

Filling

• 6 Bosc pears (about 2 ½ lbs)
• 2 Tbsp lime juice
• 2 Tbsp granulated sugar
• 1 ½ tsp freshly grated ginger
• ½ cup unbleached all purpose flour
• ¼ tsp salt

Directions:
Preheat oven to 400 degrees. 
Crisp topping:  

1. Stir together oats, sugar, almonds, flour and salt.  
   
2. Add butter and mix with hands until small clumps form and dry mixture is coated in butter.  Cover with plastic and refrigerate.

Filling:

1.  Peel, halve and core pears, then slice into ½ inch thick pieces.  
   
2. Add to a large bowl and toss with lime juice to prevent pears from browning.  
   
3. Toss with sugar, ginger, flour, and salt and then transfer to a 2 quart baking dish.  
   
4. Remove crisp topping from refrigerator and break into small pieces.  Scatter evenly over the top.  
   
5. Transfer to oven and bake until bubbly, 50-60 minutes (tent top with foil if browning too quickly).  Remove from oven and let cool on a wire rack 20 minutes before serving with vanilla ice cream.  Crisp is best eaten the day it is made, but can be stored, covered, for up to 3 days in the refrigerator.  

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Pear Salad with Dried Cherries and Candied Walnuts   (minimalistbaker.com)

Ingredients:
Walnuts:

• 1 heaping cup raw walnuts
• 2 tsp olive or coconut oil
• 1 Tbsp coconut sugar
• 2 tsp maple syrup or agave nectar
• Pinch sea salt
• Pinch ground cinnamon
• Optional: Pinch cayenne pepper

Dressing:

• ¼ cup balsamic vinegar
• ¼ cup extra virgin olive oil
• 1 shallot, minced
• Pinch each sea salt and black pepper

Salad:

• 1 6oz bag mixed greens
• 1 ripe Bosc or Bartlett Pear, thinly sliced lengthwise, stem and seeds removed
• ¼ dried cherries (or cranberries, though cherries are best)

Directions:

1. Preheat oven to 350 degrees F and add raw walnuts to a bare or parchment lined baking sheet.
2. Once oven is preheated, toast walnuts for 7 minutes.  Then remove from oven and add remaining ingredients directly to the walnuts.  Use a spatula to thoroughly toss/combine.
3. Place back in oven and roast for another 4-6 minutes or until fragrant and golden brown.  Set aside to cool.
4. In the meantime, prepare dressing by adding all ingredients to a jar or mixing bowl and shaking vigorously or whisking to combine.  Taste and adjust flavor as needed, adding more balsamic for acidity, salt or pepper for flavor balance, or olive oil for creaminess.  Set aside.
5. To serve, add greens, half of the sliced pear, dried cherries, and half of the roasted walnuts to a large mixing/serving bowl.  Drizzle with a bit of the dressing and toss to combine.  
6. Plate and garnish with remaining pears and walnuts, and serve with remaining dressing.  Best when fresh, though leftovers store separately in the refrigerator up to 3 days.  Store walnuts well-sealed at room temperature.

Serves:  2-3

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Slow Cooker Apple Pear Butter   (reciperunner.com)

Ingredients:

• 2 lbs apples  (5-6) peeled, cored and cut into about 1 inch chunks.  Galas, Golden Delicious, and Granny Smith can be use
• 1 lb ripe Bartlett pears (3-4), peeled, cored and cut into 1 inch chunks.
• scant ¼ cup water
• 3 Tbsp pure maple syrup
• Juice of half a lemon
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamon
• ¼ tsp salt
• 1 tsp vanilla extract

Directions:

1. Place all of the ingredients in a slow cooker, then stir to coat them evenly in the spices.
2. Cover the slow cooker and set it to low.  Cook the apples and pears for about 6 hours stirring them a couple times and mashing the fruit with the back of a spoon.
3. When the fruit is very soft and the mixture has thickened, use an immersion stick blender or regular blender to puree the fruit until it is smooth.
4. Cool the butter before adding it to jars or an airtight container to store in the refrigerator or freezer.
5. If you choose to can the apple pear butter, follow proper instructions to prevent contamination.

Makes about 2 ½ cups

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