Pears---the Other Fall Fruit

Pears—the other fall fruit. Around here we think of the fall fruit as the apple—no fruit is grown in greater volume and in more varieties than the apple—but its close cousin, the pear, is greatly loved as well. And deservedly so. Like the apple, its sweet, succulent flavor lends itself well to eating simply out of hand or to the wonderful desserts we like to make this time of year: pies, tarts, baked pears filled with nuts and dried fruit.


Pears come in several varieties; among them Anjou, Bartlett, Bosc, Clapp Favorite, Comice, Seckel and Winter Nelis. In Europe there are over 5000 known varieties. Around here, the Anjou, Bartlett and Bosc are found commonly in our markets. There are a few local farmers raising pears which you can find for a short time at the farmer’s market, if you’re lucky. I was lucky this year and the pears yielded the most delicious eating, though I’m not sure what variety they were. Like the apple, the pear belongs to the rose family along with plums, cherries, apricots, raspberries and strawberries. Pears were known to the ancient Egyptians, Romans and Greeks.

They are one of the few fruits which improve in flavor and texture when ripened off the tree so they are picked when mature but hard. When choosing pears, pick those that are firm but not hard and yield to slight pressure at the stem end. Pears bruise and discolor easily, so handle them gently.

Any recipe that calls for apples can generally be made with pears resulting in a delicious and different taste and texture. Pear sauce, like apple sauce is delicious served with a lacing of heavy cream and brown sugar. Caramel and vanilla are the flavorings often paired with pears (hmmm?), but they are delicious poached in wine and fruit juices. For something really different and delicious try the Oven Poached Pears in Pomegranate glaze. These are best made with Bosc Pears.

Three-fourths cup dry red wine
Three-fourths cup pomegranate juice
½ cup sugar
1 stick cinnamon
2 tsp. grated orange stems, peeled
6 Bosc pears with stems, peeled
Vanilla ice cream

Heat oven to 350. Heat wine, pomegranate juice, sugar, cinnamon stick and orange peel in medium saucepan over medium heat until sugar dissolves, about 3 minutes.

Peel and core pears, leaving stems intact. Coring whole pears can be done using a melon baller and coring from the bottom of the wide end of the pear. Trim bottoms flat and stand upright in 8x8x2-inch baking dish. Pour pomegranate-wine sauce over pears. Bake pears until tender when pierced with a knife, basting pears with sauce every 20 minutes, about 1 hour total. Place pears on serving platter. Transfer pan juices to small saucepan. Simmer until reduced to two-thirds cup, about 5 minutes. Spoon glaze over pears. Serve warm or at room temperature with vanilla ice cream.

Candlelight Inn’s Champagne Pears with Custard Sauce

6 red Anjou pears
½ cup whole almonds, unblanched
½ cup whole walnuts
½ cup sugar
1 egg
2 cups domestic Champagne
½ cup dry red wine
One-fourth cup additional sugar

Pare and halve pears, removing stems. Using melon baller, take core out of pear. With small sharp knife, remove stem vein. Again with melon baller, enlarge the circle made from coring. Do not discard this portion of pear. Cut a small strip from bottom of each half, allowing the pear to lie flat in pan. Put these pear halves in a shallow, large Pyrex baking dish in which all twelve will fit.

Put saved portion of pear in work bowl of food processor. Add both kinds of nuts, sugar and egg and process until nearly smooth.

Fill pear cavities with this mixture; sprinkle with additional sugar. Pour Champagne and red wine into dish, not over pears. Bake for 1 hour at 400, watching so stuffing does not burn. If they begin to get too brown, baste juice over the pears.

Custard Sauce

1 3-oz package instant vanilla pudding mix
2 cups milk
1 cup half and half

Mix pudding according to directions, using the 3 cups of liquid instead of 2. Put into refrigerator to set. Spoon over pears in a stemmed dessert dish along with a bit of the pan juices.
Garnish with finely chopped, toasted almonds.

Pear Kuchen

Three-fourths cup flour
½ tsp. salt
1 tsp. baking powder
3 Tbsp. butter
1 3-oz. package vanilla pudding (not instant)
1 egg
½ cup milk
3 medium Bartlett pears
1 8-oz package cream cheese (not reduced fat)
3 Tbsp. apple juice
½ cup sugar
1 tsp. cinnamon
1 Tbsp sugar
Two-thirds cup chopped nuts

Beat the first 7 ingredients in mixer for 2 minutes. Spread mixture in a 10-inch spring form pan which has been sprayed with Pam.

Pare and core pears, removing stems. Slice thinly and place over mixture in pan. Drop cream cheese mixture over pears. Don’t allow to touch sides of pan.

Mix the cinnamon, sugar and nuts. Sprinkle over cream cheese.

Bake at 350 for 40 minutes.