We have collected our best pear recipes here to give you a taste of pear season and to inspire your next kitchen adventure. The success lies in the pairing (ahem) of ingredients that complement the pear or that are brought into delicious focus by its presence. While dessert is probably your first thought (which does make sense, especially because the possibilities for using this fruit in sweet applications are endless), pears are also fabulous in salads and soups, on sandwiches, as warm appetizers and savory snacks, and as an element in your entrée. There are countless ways to enjoy this late-season fruit. Treat yourself, and plan a pear tasting (perhaps with a side of palate-cleansing cheese). There are many varieties of pear, each with their own shape, color, texture, and character. Apply thumb pressure at the stem end of a pear to test for ripeness: When it's ready to be enjoyed, it will yield. Pears are hard when they arrive at market because they ripen off the tree, from the inside out. Pears ripen from late summer through fall go pear-less until then, wait until they are perfectly ripe, and you will understand this fragrant and versatile fruit. Not the suffering kind, but the seasonal kind. There is a secret to eating pears, and it is deprivation. Next, he sliced it and speared it with a fork. To transfer tart to a serving plate, it’s best to let it cool completely so crust holds together."A good pear is well worth eating," said a gentleman dining alone in a restaurant one evening, as the waiter watched him carefully peel a ripe pear, the skin spiraling gently to his plate. Allow tart to cool for at least 15 minutes before slicing. Use a brush to apply to both the hot crust and pears. Combine the honey and boiling water to create a glaze. Remove from oven and place on a cooling rack. Place tart in the hot oven to back for 25-30 minutes or until crust is golden brown and pears are tender. Pour reserved juices over the exposed pears, making sure it gets inside the crust. The pears in the center will not be covered by crust. Hold the juices in reserve in the bowl for the time being.Ĭarefully fold up sides of crust around the heap of pears, pinching any seams that form to make sure they are sealed. Use a large spoon to heap pears onto the center of the piecrust, leaving at least a 2 inch border around the outside. Give the filling in the bowl a stir again to make sure the juices are coating all the pieces. Use a rolling pin to help transfer the dough to the prepared baking sheet. MAKE THE PEAR FILLING: First, add granulated sugar, brown sugar, flour, spices, and salt to a large mixing bowl and whisk to combine. Let sit for a few minutes while you prepare the crust. Toss pears with cinnamon, nutmeg, lemon zest, lemon juice, and cornstarch. Cut into 1/4 inch thick slices and place in a medium mixing bowl. If you don’t have vanilla sugar, just use regular granular sugar. Not only does this keep the beans fresh, it also flavors the sugar and makes it a delicious addition to baked goods. * Vanilla sugar is made by storing your vanilla beans in a canister of sugar. Just let it thaw before proceeding with the tart.ġ/2 package of prepared or homemade piecrust And if you’d like to have this as a local food option even later into the year – say the December holidays – after pear season has left us once again, you could make the filling now and freeze it for later. Next time you’re in a rush and need a simple solution for what to serve alongside a cup of coffee or tea when friends, neighbors and family are gathering together, I’d definitely recommend this one with a big thumbs up. But, as it was, I had the stuff from the store and it fit the bill precisely. That being said, had I had a ball of frozen leftover pie dough in the freezer at the time, I would have most certainly pulled it out and used that instead. On a lightly floured surface, roll half the dough into a 15x8-in. Return to a boil, stirring constantly cook and stir 1-2 minutes or until thickened. It’s meant to just be a vehicle for the warm and flavorful pears, the real stars of the show. In a small bowl, mix cornstarch and water until smooth stir into pear mixture. And, honestly, this tart isn’t worth fussing over homemade dough. Gasp! Oh, yes, even I take shortcuts sometimes. Now, of course, you can certainly make this recipe harder if you’d like. It’s not a terribly novel use for the pears, but it is a fast one that let me whip up a warm dessert to share with a neighbor who had just brewed a pot of coffee. Today’s offering is a ridiculously (almost shameful, really) easy recipe for a straightforward and juicy Rustic Pear Tart. So, instead, I’ve been beefing up the pear recipe selection here on SFTF substantially. It would break my heart to throw any into the compost bin they’re just too delicious for such a sad fate. Let the pear parade continue! Having two bushels of homegrown pears in the basement inspires both gratitude and creativity… and even a little panic that you won’t get them all used up before they pass their prime.
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