8 Sweet and Savory Pear Recipes That are Pear-fect for Fall (2024)

FAQs

What is a suitable cooking method for pears? ›

Caramelized pears

1Core pears and cut into quarters or cubes. 2In a large frying pan, melt a little butter, then add the pieces of pear. 3For a splendidly sweet taste, add a touch of brown sugar, honey or maple syrup. The mix can also be enhanced with cinnamon, spices, fresh ginger or lemon juice.

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

With so many varieties available on the market, it can be tough to choose which pears work best for baking. We recommend using Bartlett, Bosc, and Anjou pears. These varieties have the highest volume and are widely available in grocery stores year-round.

In a 3-quart saucepan combine wine, orange juice, brown sugar and cinnamon. Cook and stir over medium-low heat until sugar is dissolved. Add pear halves; cover and cook 8 to 10 minutes or until pears are barely tender. Uncover; cook about 20 minutes more or until pears are translucent.

You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

Peel (or don't—your call), and then halve firm but just-ripe pears. I repeat the firm part because if you have ever tried to peel or core an over-ripe pear, you know it's a messy affair. With very-ripe fruit, maybe skip the peeling.

Pear: Pairs well with almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, clove, ginger, hazelnut, nutmeg, pecan, raspberry, rosemary, vanilla, and walnut. It mixes best with brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey, and dry red white, and sparkling wines.

Yes, it's absolutely fine to eat a banana with a pear. Mixing different types of fruits is generally safe and can provide a variety of nutrients. Enjoy your fruity snack!

Comice pears were originally cultivated in France. They're known as the sweetest pear variety, and are often the variety shipped in gift boxes. Because of this, they're sometimes given the nickname “the Christmas pear.” Comice pears have light green skin with a blush of pinkish red.

Comice. Taste: Buttery, creamy and with subtle perfume overtones, exceptionally sweet. Very juicy. This remarkable pear is considered the 'Pear Lovers Pear.

Which type of pear is healthiest? ›

Pears — particularly red varieties — may help decrease diabetes risk. One large older study in over 200,000 people found that eating five or more weekly servings of anthocyanin-rich fruits like red pears was associated with a 23% lower risk of type 2 diabetes ( 34 ).

If a pear is harvested too early before it is mature it will soften but be tasteless.

For a more intense flavor, you can poach your pears in a simple syrup flavored with warming winter spices such as clove, cinnamon, star anise, vanilla and nutmeg. Once softened, the pears can go straight into a blender and whizzed into a Poached Pear & Ginger Daiquiri.

Bitter rot on apple and pear fruit is caused by the pathogenic fungi in the Colletrotrichum genus, specifically those species in the C. acutatum and C. gleosporioides species complexes. Bitter rot occurs only on fruit and can penetrate unbroken fruit skin.

Fruits are usually broiled or grilled just long enough to caramelize sugars; cooking must be done quickly in order to avoid breaking down the fruits' structure. Good fruits to broil or grill are pineapples, apples, grapefruits, bananas, persimmons and peaches.

Fill the jars and cover the pears with the syrup, retaining the ½-inch of headspace at the top of the jars. Wipe the rims clean and fit with lids and rings. Place in a boiling water bath canner, ensuring the jars are covered with water. Bring to a boil and process for 25 minutes (depending on altitude – see chart).

If you're not in a rush, you can simply leave a pear sitting out on the counter at room temperature and it will slowly ripen, usually within four to seven days, according to Edwards. Speed up the process. If you'd like to ripen your pears faster, you can put them in a paper bag with ripe apples and/or bananas.