Ode to the Pear

November 10, 2009 was a perfect end to Indian summer. Bare foot and bedecked in Ray Bans, I basked in the sun’s benevolent rays. I greedily relished it because Mother Nature probably would withhold another warm day until next March. As my mind drifted, it turned its attention toward thoughts of food.

 

I have two “Charlie Brown Christmas Tree” green patches in my back yard that still manage to bless me with luscious heirloom tomatoes, vegetables and herbs. I spied my sprightly rosemary bush and ambled over to inhale a whiff of its intensely invigorating pine-tree like aroma. How could I use it before the ruthless hard frost shriveled its bright green jaunty spikes into limpness and lifelessness?

 

Eureka! I struck gold! I decided to pair it with the fragrant sweet pear, one of my favorite fall fruits. Pears are not for the impatient and uninitiated. Unlike their cousins the easy going apples (both are members of the rose family), pears arrive at the market unripe and hard as a rock. The devotee must allow it to ripen at a relatively cool room temperature and store it loosely in the refrigerator. Never store pears in plastic bags; they are extremely sensitive to carbon dioxide. The pear with its woman-like sensitivity rewards those who treat it with love and respect. She is a luscious, curvaceous creature with dense, juicy flesh and sweet rose-like aroma. Pears pair well with sparkling and white wines, cheese–particularly the blues, and shine in simple to decadent desserts.

 

Roasted Pear & Rosemary Bellini

 

INGREDIENTS

Rosemary Simple Syrup:

1 cup water

1 cup superfine sugar

4 rosemary sprigs

Roasted Pear Purée:

2 Bosc pears, peeled, cored and sliced lengthwise into ½” wedges

1 Tbsp. honey

¼ cup unsweetened pear juice

Bellini:

½ cup roasted pear purée

3 tsp. rosemary simple syrup

1-750 ml chilled bottle dry sparkling wine

 

Serves: 4 servings

 

Simple Syrup: In a small saucepan, bring sugar and water to a boil. Simmer until sugar is completely dissolved, about 3 minutes. Remove from heat. Add rosemary sprigs. Cool completely. Cover and refrigerate overnight. Strain the syrup into a jar. Cover and refrigerate up to 3 weeks.

 

Pear Puree: Place oven rack at uppermost position. Preheat oven to 450° F.

 

In a small work bowl, toss pear slices with honey. Transfer pears to a baking sheet. Roast pears for 5-7 minutes. Turn pears over and bake until golden brown and tender, about 5-7 more minutes. Cool and cut into small chunks.

 

Puree pears and pear juice in a blender until smooth.

 

Bellini:

Place 2 tablespoons pear puree in a champagne flute. Add ¾ teaspoon rosemary simple syrup. Top off with sparkling wine. Repeat with remaining drinks. Serve immediately.

 

 

 

Roasted Pear, Hazelnut, & Stilton Salad

 

INGREDIENTS

Salad:

2 Bosc pears, peeled, cored and sliced lengthwise into ½” wedges

1 Tbsp. honey

1/3 cup shelled hazelnuts

¼ thinly sliced shallots

6 oz. Stilton, crumbled

5 oz. mixed greens

Dressing:

1 Bosc pear, peeled, cored, and cut into small cubes

¼ cup hazelnut oil

2 Tbsp. champagne vinegar

2 Tbsp. shallot, minced

salt, to taste

freshly ground pepper, to taste

 

Serves: 6 first course servings

 

Place oven rack at uppermost position. Preheat oven to 450° F.

 

In a small work bowl, toss pear slices with honey. Transfer pears to a baking sheet. Roast pears for 5-7 minutes. Turn pears over and bake until golden brown and tender, about 5-7 more minutes.

 

Lower oven temperature to 350° F. Place hazelnuts on a baking sheet and roast until they smell nutty, about 8-10 minutes. While still warm, rub nuts with a lint-free towel to remove skins. Coarsely chop nuts.

 

To prepare dressing: purée all the ingredients in a blender. Taste and adjust for seasoning.

Toss greens in large work bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with hazelnuts, sliced onion, and blue cheese. Drizzle lightly with remaining dressing and serve.

 

Pear, Dulce de Leche, Gorgonzola & Roasted Walnuts

 

Cut pears (use Anjou, Bartlett, or Comice variety) into thin slices. Smear with dulce de leche (I used the jarred La Salamandra brand). Spread with gorgonzola. Top with chopped roasted walnuts. If you want to get fancy, use the ingredients as a crepe filling.

 

PSST:

Sweet, juicy Anjou, Bartlett, and Comice pear varieties are fabulous eating right out of hand. The Bosc variety with its firmer flesh and mild spicy flavor is the better choice for cooking.

 

Refrigerate fragile nut oils after opening. They turn rancid faster than vegetable oils.

 

Dulce de leche is a rich and decadent milky caramel-like sauce. Latin Americans revere it as a dessert topping, over fresh fruit, or spread on toast.

 

 

---Authored by Wendy

Comments

[Carole Bashaw]

AWESOME stuff! Keep it coming girls! cb