Pears are the royalty of fruit

Honey and butter baked pears

In his book Sweet Simplicity, Jacques Pépin praises pears, noting that in his native France, "pears are the king of fruits." There are thousands of varieties of pears, although supermarkets usually only stock a handful of the most popular. Pears are wonderful in a variety of desserts, and they also enhance everything from roasts to salads. The editors at indexed magazine Saveur recently shared their favorite pear recipes

Saveur sings the praises of this delicate fall fruit, explaining that with "flavors that range from subtly citrusy to floral, juicy pears add a bright burst of sweetness to all kinds of sweet and savory pear recipes." In addition to providing flavor, the enzymes in the pears can help tenderize meats. Since they have a relatively short window between ripe and mushy, it's best to buy pears on the firm side and allow them to ripen at home. Not all pears are soft when ripe, however: Asian pears can add texture to salads and make great pickles to boot. 

You'll find many of the pear recipes from Saveur's listing in the EYB Library, like the Honey-and-butter-baked pears with cold cream pictured above, as well as the Member favorites listed below. My favorite recipe isn't available online, it's in the above-mentioned Sweet SimplicityTender pears in caramel sauce. What's your favorite way to enjoy this delicious fruit?

Pear tart with crunchy almond topping from Baking Chez Moi by Dorie Greenspan
Tray-baked meringue with pears, cream, toasted hazelnuts and chocolate sauce from Jamie at Home by Jamie Oliver
Roasted squash, pear, and ginger soup from Vegetable Soups from Deborah Madison's Kitchen by Deborah Madison
Ham, blue cheese, and pear quiche (Tarte salée au jambon, au bleu, et aux poires) from My Paris Kitchen by David Lebovitz
Pear and almond tart from DonnaHay.com.au by Donna Hay 

1 Comment

  • veronicafrance  on  11/27/2016 at 4:17 AM

    A pear in its 5- minute window of perfect ripeness is a joy. Otherwise, my favourite recipe is no contest: Jane Grigson's incomparable Springfield pear cake. It works beautifully even if the pears you have aren't the best.

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