The pear is different from other fruits. In spring, when many fruits are ready to make their debut for the year, the pear is taking its final bow. It is also one of the few fruits that can be picked
The pear is different from other fruits. In spring, when many fruits are ready to make their debut for the year, the pear is taking its final bow. It is also one of the few fruits that can be picked hard and actually improves in texture and flavor after being picked. This bodes well for the Hawaii market, where much of our imported fruit often looks (and tastes) like it had a rough journey.
Buy pears that have no soft spots and store them at room temperature until ripe (in the refrigerator if fully ripe.) They look beautiful in a big bowl for a couple of days and then the inevitable happens: they start to ripen. Here are some great recipes to extend the pure pear pleasure.
Pear and yogurt
chutney with mint
This is a very easy, cooling condiment to accompany spicy Indian dishes such as curries. It also tastes great with any grilled fish or poultry or a spicy vegetable dish. Recipe from Pears: A Country Garden Cookbook by Janet Hazen; makes about 2 cups.
1 1/2 cups plain low fat yogurt
3 tablespoons fresh lemon juice
1/3 cup finely chopped fresh mint leaves
3 tablespoons finely chopped fresh cilantro leaves
1 firm-but-ripe pear (preferably comice or bosc), peeled, cored and finely shredded
Salt and fresh ground white pepper to taste
In a nonreactive bowl, combine yogurt, lemon juice, mint, cilantro and pear; mix gently. Season with salt and pepper. Transfer to a container with a tight-fitting lid and store in the refrigerator for up to a week.
Chicken saute with pears and red bell peppers
This spicy and colorful fruit-vegetable-meat entree is perfect with steamed rice, cooked pasta or atop a bed of mixed greens. Another recipe from “Pears: A Country Garden Cookbook”; makes 4 servings.
3 shallots, halved and thinly sliced
2 cloves garlic, minced
2 teaspoons ground coriander
1 teaspoon ground fenugreek
2 tablespoons fruity olive oil
1 tablespoon unsalted butter
2 boneless, skinless chicken breasts, sliced into half-inch-wide pieces
1 large red bell pepper, stemmed, seeded and cut into half-inch-wide pieces
1 large firm pear (anjou or bosc), quartered, cored and sliced into quarter-inch-thick pieces
1/3 cup pear eau-de-vie*
2 tablespoons sherry vinegar
Salt and fresh ground black pepper to taste
In a large saute pan over medium-high heat, cook shallots, garlic and spices in the olive oil and butter for 3 minutes, stirring frequently. Add chicken, bell pepper, pear, and eau-de-vie. Cook 4 or 5 minutes, stirring constantly, until chicken is just done and liquid has evaporated. Add vinegar; season with salt and pepper and mix well. Serve immediately.
* Eau de vie is a brandy or other liqueur made from fruit. If pear brandy is not available you can substitute a little regular brandy.
Poached pears
with orange sauce
Simple and low in fat, this light dessert can be served warm, at room temperature, or chilled. Recipe in “From Our House To Yours: Comfort Food To Give and Share,” a cookbook to benefit Meals On Wheels of San Francisco; makes 6 servings.
1/2 cup apple cider
1/2 cup water
1 1/2 cups sugar
Zest of 2 oranges, finely minced or grated
Zest of 1 lemon, finely minced or grated
3 tablespoons fresh lemon juice
6 firm pears such as comice or bosc
1 cup fresh orange juice
3/4 cup mascarpone cheese
6 tablespoons minced crystallized ginger
In a saucepan large enough to hold the upright pears without crowding, combine the apple cider, water, sugar, orange and lemon zests and lemon juice. Cook over medium heat, stirring often, until sugar dissolves and mixture comes to a boil. Remove from heat; set aside. Peel pears, leaving stems attached. If necessary, cut a thin sliver off bottoms so they will stand upright. Place pears upright in pan. With a bulb baster or a spoon, drizzle each pear with the syrup. Cover; bring to a simmer over medium-high heat. Cook, basting frequently with syrup, until pears can be easily pierced with the tip of a sharp knife, 20 to 25 minutes. Remove from heat. With a slotted spoon, transfer pears to a shallow serving platter. Pour poaching syrup through a fine-mesh sieve placed over a pitcher. Reserve zest to use as a garnish. Measure 1 cup syrup and pour it into a small saucepan. Add orange juice to saucepan; stir to mix. Bring to a gentle boil over medium heat and boil until reduced to a thick syrup, about 20 minutes. Remove from heat; let cool until just warm. Drizzle a tablespoon of warm sauce over each pear. To serve, arrange pears on individual plates. Put a spoonful of mascarpone next to each pear; spoon remaining sauce over each pear. Garnish with some of reserved zest. Put a tablespoon of the minced ginger and a few flecks of remaining zest on each spoonful of mascarpone. Serve.
