Apple season is in full swing, but don't let that distract you from autumn's more understated and elegant fruit. The luscious pear is in all of it's glory right now. From the sweet, juicy Anjou to the tiny, cinnamon-scented Seckel, there's a spectrum of flavors, textures and aromas to choose from. Visit your local farmers market and have fun checking out varieties you're not familiar with. Who knows? The next time you get a hankering for pie, you might find yourself peeling pears instead of apples!
Pairs well with:
- Almond
- Apple
- Caramel
- Chestnut
- Chocolate
- Citrus
- Ginger
- Vanilla
- Walnut
What to make/eat:
1. Poached Pears- Peel pears and bring to a simmer in a large pot with about 2 1/2 cups red wine, 1/2 cup of sugar, a cinnamon stick and any other warming spices you feel like adding (cardamom would be nice). Stir to dissolve the sugar and reduce the heat to low, cooking the pears until tender. If making ahead, store the pears in their poaching liquid.
2. Honey Roasted Pears- Peel, core and coarsely chop pears. Toss with honey, the seeds of a vanilla bean and a 1/2 teaspoon of lemon juice. Roast at 375 degrees until fragrant and slightly toasted, about 15-20 minutes. Top with a dollop of creme fraiche.
3. Brown Butter Pear Crisp- Make a crisp topping by mixing together 1 1/2 cups flour, 1/4 cup brown sugar, 1 cup of chopped nuts of your choice (almonds, walnuts or pecans would all work) and a 1/4 teaspoon salt. Melt 3/4 stick butter and slowly drizzle it into the dry ingredients. Stir until large crumbs form. Peel, core and chop pears. Toss with 1/3 cup sugar, 1 TBSP flour, 1/4 tsp salt and the seeds of a vanilla pod. Melt 1/2 stick of butter, swirling the pan, until it becomes brown and fragrant. Mix the brown butter in with the pears. Pour the filling into a baking dish, top with the crumble and bake at 400 for 30 minutes, or until the filling is bubbling. Try your best to let the crisp cool before you dig in!
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