       Recipes > Recipe Archive > Pears  Pears are the sweet, juicy treasures of late autumn. With their luscious texture and heady fragrance, they seem decadently indulgent in contrast to the tang of citrus and the tart crunch of apples. December is the one month of the year when most varieties of pears are available, so now is a good time to taste them all and discover your favorites. Forge beyond desserts, because pears make a lovely addition to salads, and pair well with pungent cheeses such as Stilton, chevre or Peccorino. If you're looking for a memorable first course for the holidays, try our easy recipe for Pear and Fennel Soup. Although there are almost 1,000 varieties of pears grown in America, you will commonly encounter only 6 or 7 commercially grown pears. Bartletts are the earliest arrivals, showing up in July when most of us are far more interested in peaches and plums. They have smooth, speckled green skin that turns yellow when the pear ripens. This variety accounts for 75% of the pears grown in this country and much of the crop is canned. Their creamy white flesh is very juicy and sweet. Bartletts are versatile, excellent for both eating and baking. Bosc pears are brown-skinned and do not change color when ripe. They have distinctive, long, tapering necks and fat bottoms. Their flesh is sweet and highly aromatic, and this variety is ideal for poaching and baking, as well as eating out of hand. Comice and Seckel pears are less widely distributed, but are worth seeking out. The Comice, called the Queen of Pears by the French, is a large, roundish pear with thick yellow-green skin covered in patches of russet. It's considered the best eating variety and has a soft, buttery texture and sweet fruity fragrance. Seckels are small and brown-skinned, with a faint red blush. They are primarily a cooking pear and have firm, slightly granular flesh with hints of spice. Last to arrive in October are Anjou pears, distinguished by their egg-shape and greenish-yellow skins freckled with brown spots. The flesh is firm and the skin does not change color during ripening. Anjous are excellent for both eating and cooking and are available until June. Unlike stone fruit, pears are not tree-ripened, so often they're hard as rocks when you buy them. To hasten the ripening process, place pears in a paper bag with an apple or banana. Store at room temperature until the fruit gives off a sweet aroma, and the flesh at the stem end yields to gentle pressure. Ripe pears bruise very easily, so handle gently and keep refrigerated until ready to use. If eating raw, peeling is optional. When used in cooking, however, always remove the skin as it tends to toughen with heat. Peeled pears discolor quickly, so rub them immediately after peeling with lemon juice, or place in a bowl of cold water acidulated with lemon juice. Check out our featured recipes for some holiday
ideas! |