WHAT A PEAR!
What with the war, the economy and the prospect of Britney Spears having a third child you've heard enough bad news lately, so here's some good: It's a great year for pears.
Christie Mather, a spokeswoman for the Pear Bureau Northwest in Milwaukie, Ore., said 84 percent of the country's fresh pears come from the Pacific Northwest, and this year's crop is expected to be up 8 percent from last year when a hailstorm cut into the yield in Washington.
"This year we've had the kind of wonderful weather pears love to flourish in, and they have indeed done just that," Mather said.
This is prime time for pears, although the season is no longer confined to fall and winter as it once was. Bartletts begin coming to market in August, and one variety or another -- frequently several at once -- generally is available until the season ends with Anjous in early summer.
Want to know if a pear is ripe? Keep the bureau's "check the neck" slogan in mind. Mather said pears ripen from the inside out as the starches convert into sugars. Therefore, the neck -- the most narrow part of the fruit, and closest to the core -- will be ripe before the broader base of the pear.
To check it, use your thumb. Press gently and if the pear starts to feel soft and has a little give to it, the fruit is ripe and sweet and juicy, Mather explained.
One thing that makes pears so appealing, Mather noted, is that they can be enjoyed at various stages of ripeness, depending on personal preference. Pears ripen at room temperature and are sensitive to cold. If you want to ripen one, put it in an open bowl at room temperature. If you're not ready to eat it when it's fully ripe, put it in the refrigerator and eat within three to five days.
A less-ripe fruit will have a crisper texture, Mather said, but people who want to wait until a pear is fully ripe can "let the juices dribble down their chin" as they eat.
That said, there also are some textural differences among the various pear varieties. Mather said if you're using pears in a recipe and it calls for a specific variety, use that one.
As a rule, she said, Bosc, Concord and Anjou have firmer flesh and hold up well when cooked. Bartlett and Comice have softer flesh; "for some recipes, you may want your pear to break down a little bit," she said. For eating out of hand, choose the texture that appeals to you.
As with everything else, there are trends associated with pears. Right now, they're moving from the kitchen to the bar, Mather said.
"We're in the middle of a pear-cocktail trend, which is wonderful because pears have such a nice flavor that's not too sweet, not too tart," she said. "Pears go well with other herbs and spices and any kind of alcohol or liqueur you're using. They don't overpower the drink."
They're also showing up outside the typical salads and desserts, and finding their way into every other course.
And here's another plus: Pears are good for you.
"I wouldn't call it one of our fruit powerhouses. But, especially for some variety in our diet, I think they're a wonderful thing to include," said Mary Wilson, registered dietitian and extension nutrition specialist with the University of Nevada Cooperative Extension.
One medium pear contains more than 5 grams of fiber. "That's a really good amount to get from a piece of fruit," Wilson noted.
And it's mostly soluble fiber, which is the type that helps remove cholesterol from our bodies.
"We're always hearing about oat bran being a good source of soluble fiber. Pears, because of the higher pectin amount, also are beneficial," Wilson said.
Pears are a "decent" source of vitamin C as well. Like the fiber, Wilson explained, most of the vitamin C is contained in the skin, which is why the fresh fruit -- the whole fresh fruit -- is more nutritious than canned.
"Variety is the key," Wilson said. "If you're mixing in a pear every day along with all of the other fruits and vegetables, I think it would be a delightful thing to do -- a very healthy thing to do."
Here are recipes from the Pear Bureau Northwest.
BREAKFAST PEAR AND BACON GRILLED CHEESE SANDWICH
4 slices sourdough, whole wheat or white bread
4 slices cheddar cheese
1 firm but ripe Bartlett, Anjou or Bosc pear, peeled, halved lengthwise, cored and cut into 4 thick slices
4 slices cooked bacon
2 tablespoons butter, softened
Place 2 slices of bread on a work surface and top each slice with a piece of the cheese. Arrange 2 slices of pear on top of each piece of cheese. Add 2 slices of bacon, and then top with another piece of cheese. Place a slice of bread on top and butter the top slices of bread with half of the butter. Preheat a griddle or large skillet. Place the sandwiches buttered side down on the hot griddle or pan. Butter the topside of the sandwiches. Grill until nicely browned on one side and then flip and brown the other side. Cut each sandwich in half and serve immediately.
Serves 2.
CHICKEN CURRY WITH PEARS
13/4 pounds boneless chicken
1 cup yogurt
Salt, to taste
1 teaspoon red chili powder (divided use)
1 teaspoon garam masala powder (see note; divided use)
2 pears, 1 pureed and 1 cubed
1 teaspoon turmeric powder (divided use)
1 tablespoon fresh coriander leaves, plus a few sprigs for marinade
2 tablespoons vegetable oil
5 peppercorns
4 green cardamom pods
1-inch cinnamon stick
2 bay leaves
2 whole red chilies
2 onions, chopped
1 teaspoon garlic paste
1/2 cup pureed tomatoes
Marinate the chicken for about an hour in the refrigerator in a mixture of the yogurt, salt, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala powder, pear puree and 1/2 teaspoon turmeric powder. Chop a few sprigs of coriander and add to the marinade.
Grill the marinated chicken pieces on a barbecue, turning a few times until evenly cooked. Cut into medium-sized pieces. Heat oil in a pan. Add peppercorns, cardamom pods, cinnamon, bay leaves and whole red chilies and saute. Add chopped onions and saute until onions turn golden. Add garlic paste and continue to saute. Add tomato puree and mix. Add remaining turmeric powder and red chili powder and saute for a few minutes. Add the remaining marinade and mix well. Add 1 cup of water and let it cook for 3 to 4 minutes. Add chopped pear and mix.
Remove the bay leaf and add salt to taste and 1 tablespoon coriander leaves. Add remaining garam masala and cook for 5 minutes. Serve hot.
Note: Garam masala, a common seasoning in Indian cuisine, can be found at some supermarkets, Asian markets and Indian-foods stores.
Serves 6.
GRILLED PEARS WITH CURRANTS
1/3 cup dried currants
1/4 cup apple juice
Pinch of freshly ground pepper
6 firm but ripe Anjou pears
4 tablespoons unsalted butter, melted
Vegetable oil for brushing on grill
Prepare a hot fire in a charcoal grill or preheat a gas or electric grill to high. In a small bowl, combine the currants, apple juice and pepper. Allow the currants to marinate until ready to serve.
Peel the pears and cut them in half lengthwise. Use a paring knife or melon baller to remove the core, leaving a gumball-sized hole. Place in a shallow dish and brush all over with the melted butter. When ready to grill, brush the grill grate with vegetable oil. Place the pears, cut side up, in a single layer directly over the hot fire. Cook just until grill marks appear, about 3 minutes. Brush with any butter remaining in the dish, then turn and grill until tender but firm, about 3 to 4 minutes longer. Serve warm with a little of the apple-juice-soaked currants spooned over the top.
Serves 6
PEAR WALNUT CAKE
2 fresh Bartlett pears, cored
1 cup packed brown sugar
1/2 cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup chopped walnuts (pecans may be substituted)
Broiled maple topping (recipe follows)
Finely chop pears to equal 11/2 cups. Cream sugar and shortening until light and fluffy. Add egg and vanilla; beat until mixture is well blended. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a nonstick product) 12-by-8-by-2-inch baking pan. Bake at 350 degrees for 30 to 35 minutes, or until wooden pick inserted near center comes out clean. Spread broiled maple topping over warm cake. Broil 2 to 3 minutes (watching carefully) or until bubbly.
Broiled maple topping: Melt 1/4 cup butter or margarine in small saucepan. Remove from heat. Stir in 1/2 cup packed brown sugar, 2 tablespoons milk, 2 tablespoons maple-flavored syrup, 1 cup flaked coconut and 1/2 cup chopped nuts.
Makes about 11/2 cups.
Note: For cupcakes, prepare same cake batter. Fill paper baking cups 2/3 full. Bake at 350 degrees for 30 minutes. Cool. Frost with caramel frosting (recipe follows). Top each with walnut or pecan half if desired. Makes 18 cupcakes.
Caramel frosting: Melt 1/4 cup butter or margarine in small saucepan. Add 1/2 cup packed brown sugar and 2 tablespoons milk. Bring to boil; cook and stir 1 minute or until slightly thickened. Cool. Beat in 1 2/3 cups sifted powdered sugar, until of spreading consistency. Makes about 1 cup.
THE VIPERA
2 ounces pear-infused tequila (recipe follows)
1/2 ounce yellow chartreuse
1/2 ounce applejack (bonded)
Pear-infused tequila:
3 Bartlett pears
1 Granny Smith apple
2 whole cloves
1 cinnamon stick
1 liter tequila
Stir all ingredients over cracked ice and strain into a martini glass. Garnish with a thin pear slice.
Serves 1.
To make pear-infused tequila: Cube pears and apple (peels, cores and all). Add cloves, cinnamon stick and tequila. Store in a glass container for 6 days, shaking periodically. Then double-strain all the fruit and spices out and keep refrigerated.
-- Recipes from the Pear Bureau Northwest
