Many varieties of pears are available year round , but most are plentiful from September to January. They have flourished in the Old World and now in the New World. Known as a Pomaceous or Tree fruit they are a close relative of apples. They provide energy through carbohydrates, ans are also rich in potassium, ascorbic acid (vitamin c) and dietary fiber.
Pear seeds and trees were brought to the U.S. by early settlers. Much like the apple, pear trees thrived and produced plentifully from the very start. As early as 1771 the Prince Nursery on Long Island, New York, one of the greatest fruit nurseries, had listed forty-two varieties. Pears were introduced to California by the Franciscan Fathers. Led by Father Junipera Serra, In 1776, they planted seeds that made a voyage from the Old World.
Mostly thought of as a sweeter addition to desserts, pears can also add a nice aroma and taste to soups like butternut squash or pumpkin. Try adding some to a curry cream sauce for added nuance. Even raw they can add crunch to salads or something extra for a slaw with meats or fish.
Pears have a fairly high content of vitamin C and iron. They are good in all diets and are a wonderful digestive aid. They help normalize bowel activity. Pears have an alkaline excess. They are a good energy producer in the winter, when used as a dried fruit, and are a delicious summer food when fresh.
Blue Cheese Stuffed Pear Salad Makes 2 servings
- 1 1/2 cups ruby or tawny port wine
- 3/4 cup sugar
- 1 each cinnamon stick
- 1 teaspoon pure vanilla
- 2 large ripe Bosc pears, peeled (stems left on)
- 3 tablespoons mascarpone or cream cheese
- 2 ounces quality blue cheese at room temperature
- 1/2 cup crumbled roasted almonds, cashews or pistachios
- 1/2 pound mixed greens
- red wine vinegar
- olive oil
Directions:
- Combine port wine with sugar, cinnamon and vanilla and heat in a large saucepan. Stir the mixture, When the sugar melts add the pears and reduce to a simmer, cook 15 minutes or until tender.
- Core pears, leaving them whole. With a paring knife or small melon baller, scoop out a little more from the center of the pears, being careful not to crack or split them. The cavities should be about 3/4 inch wide through the center of the pears.
- With a butter knife, fill the hole in each pear with the blue cheese mixture, packing it tightly. Cover the outside of the pear with the nuts.
- Toss greens with olive oil, vinegar and some poaching liquid. Place pears on top and drizzle with extra wine reduction.
Pear-Endive Slaw
great with Asian dishes, BBQ or as a base for crab cakes
for an added zip add white pepper or horseradish
- 1/4 cup apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup julienned pear
- 1 cup julienned Belgium endive
combine ingredients and chill
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