Come fall, it feels like apples get all the glory, but for me it’s pears that truly signal the arrival of the season. I’ll take a sweet pear any day of the week. Pears — whether Anjou, Bartlett, or Bosc — are pretty irresistible eaten out of hand, but there’s also a whole lot you can do with them.
You may notice that pears are quite firm when you pick them up at the market. These pears actually ripen best off the tree, so they are harvested mature but not ripe. When choosing pears , they should be firm and give slightly when pressed. Avoid pears with soft spots or bruising. Once home, store pears at room temperature and, depending on the variety, they will ripen in a few days.
From smoothies and salads to baked goods and savory dishes, here are 14 ways to eat pears from morning until night.
Remember that classic coffee cake you grew up eating — the kind with the buttery cake and sugared crumb topping you loved so much? This version is inspired by that and topped with spiced pecans and brown sugar crumbs, also gets a ripple of pear and cinnamon streusel through its center.
In this clafoutis — a simple French dessert that’s part cake, part custard, and all ease — pear and chocolate are paired together as the ultimate combination for the indecisive.
This twist on a pineapple upside-down cake has pear slices in a caramel sauce topped with a tender vanilla cake. There are not one but two toppings for this cake: a caramel butterscotch and cardamom whipped cream!
Skip the bacon crumbles, dry chicken, and chopped ham, and let schnitzel be the meat that makes your salad a meal. Tucked into a green salad topped with sweet red pears, blue cheese, and a honey-beer dressing, crispy, juicy schnitzel brings some Oktoberfest flair to the dinner table.
This Make-Ahead Chai Spiced Pear Pie transitions nicely through the cold months, from the crisp mornings and crunchy leaves and well into warm-crackling-fire season. On the outside it looks like a classic lattice pie, the kind that’s begging to cool on a windowsill.
If you want a fun fall weekend project, this recipe is it. Fresh pasta dough is stuffed with a filling of pears and ricotta cheese, and the cute little pasta pouches are tossed with a Parmesan cream sauce.
Diced pears are folded into muffins that are just lightly sweetened, so they don’t verge on cupcake territory. Feel free to toss in some nuts, candied ginger, or even chocolate chips.
A compote is simply stewed fruit, and this easy one — pears stewed with ginger and vanilla beans, brightened with fresh lime juice — can be served over ice cream, cake, yogurt, or even oatmeal.
I find pear juice crisp and refreshing — perfect in fall cocktails. Blend up a crisp Asian pear, strain the juice, and mix with some sweetener and soda water for a non-alcoholic sparkler! I also won’t say anything if you add a shot of rum or gin.
Slice up a pear in your next salad to add freshness and sweetness — especially when paired with intense ingredients, like blue cheese and peppery arugula.
Christine graduated from Le Cordon Bleu in Paris, France, and she has worked at Cook's Illustrated and CHOW.com. She lives in San Francisco and loves teaching cooking classes. Follow her latest culinary escapades on Instagram .
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