Cooking with Tammy Kelly: Crispy Ripe Fresh Pears
Fall is the time to welcome juicy, sweet pears to your farm markets, and turn this healthy fruit in hot crisps, flakey pies, and hearty salads. Generally, pears are in season in Eastern North Carolina from about August to October. If you have a pear tree in your yard or on your farm, cherish it. The weight of the fruit combined with the strong winds brought in by hurricanes and other storms, can really do some damage pear trees, especially aging ones.
Fun fact, pears are one of the few fruits that do not actually ripen on the tree, if left too long on the tree the texture becomes mushy and grainy, very undesirable. It is best to choose pears that are slightly firm, check by using your thumb to gently apply pressure around the neck of the pear, if it yields when gently pressed then the pear should be ripe and juicy, if not it definitely needs more time on the tree.
Store ripe pears in the refrigerator for three to five days, and store firm unripe pears at room temperature until they ripen.
Pears are well known for their health benefits, some of which include;
Improved Digestion
A medium-sized pear contains 5.5 grams of fiber, roughly 22% of the daily recommended intake that dieticians advise.
Removes Toxins
The nutritional make-up of pears can help promote healthy digestion.
Reduces Risk of Cancer
The high level of antioxidants in pears are beneficial for fighting the damaging effects of the cancer causing free radicals. Also, the vitamin C, vitamin K, and copper in fruits like pears help protect cells in the body from the harm that free radicals cause when they develop.
Lower Risk of Heart Disease
The antioxidants in the fruit and peel of pears may help lower a person’s risk of developing heart disease.
Fresh ripe pears are delicious when eaten raw, but can also add a juicy sweetness to salads, desserts, sides, meats, and cocktails. Here are some fun ways to use pears.
Fancy Baked Pears with Honey and Cranberries
2 ripe but firm pears, halved and cored
½ cup crumbled feta cheese
¼ cup dried cranberries
2 tablespoons chopped pecans
2 tablespoons local honey
1 tablespoon olive oil
Pinch of cinnamon
Preheat your oven to 375 degrees. Line a baking dish with parchment paper.
Arrange pear halves cut side up in the dish. Drizzle the pears with olive oil and sprinkle a pinch of cinnamon over them.
Fill the center of each pear half with the crumbled feta, dried cranberries and chopped pecans. Drizzle with honey.
Bake in the preheated oven for 20-25 minutes or until the pears are tender and lightly caramelized. Serve warm.
Cream Cheese Pear Crisp
For the Cream Cheese Layer
8 ounces cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Pear Filling
4 medium ripe pears, peeled, cored and thinly sliced
2 tablespoons brown sugar
1 tablespoon fresh squeezed lemon juice
1 tablespoon cornstarch
½ teaspoon ground cinnamon
For the Topping
¾ cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons butter, melted
Preheat the oven to 350 degrees. Lightly grease or spray with a non-stick spray an 8 X 8-inch baking dish.
For the cream cheese layer, in a medium bowl, beat the softened cream cheese until smooth. Add the granulated sugar, eff, and vanilla extract. Mix until fully combined and creamy. Pour the cream cheese mixture into the prepared baking dish and spread into an even layer with a spatula.
For the filling, in a large bowl, gently the pears with brown sugar, lemon juice, cornstarch, and cinnamon until evenly coated. Carefully arrange the pears on top of the cream cheese in an even layer without pressing down.
For the topping, combine the oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and stir until the mixture forms moist clumps. Evenly sprinkle the topping over the pears, letting it rest loosely.
Bake the crisp uncovered for 40 to 45 minutes, or until the topping is golden brown and the edges are bubbling. Remove from the oven and let cool for 15 to 20 minutes to allow the cream cheese to set. Serve and enjoy!
Serves 8, each serving contains; Calories 211, Carbohydrates 53g., Fat 22g., Sodium 208 mg., Fiber 5g., Sugar 32g.
Pear Tartlets with Brie
24 mini phyllo tart shells
¼ pound ripe Brie round, cut into 24 small chunks
1 ripe pear, cut into small chunks
2 tablespoons local honey
Dash of ground Thyme
Preheat the oven to 400 degrees. Line a jelly roll pan with parchment paper.
Arrange the tart shells onto a prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear into each shell, drizzle with local honey and top with a dash of dried thyme if desired. I like freshly cracked black pepper instead.
Bake in preheated oven until cheese is melted and tarts are golden brown, about 12 to 15 minutes. Let cool briefly, sere and enjoy!
Pear and Gorgonzola Flatbread
1 large flatbread (store bought or homemade)
2 ripe pears, thinly sliced
4 ounces gorgonzola cheese, crumbled
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, finely chopped
2 tablespoons balsamic glaze
Preheat the oven to 400 degrees. Place the flatbread on a parchment lined baking sheet and drizzle with olive oil.
Evenly layer the sliced pears over the flatbread. Crumble the gorgonzola cheese generously on top of the pears. Sprinkle the rosemary over the entire flatbread.
Bake for about 15 minutes or until the cheese is bubbly and golden brown. Drizzle with the balsamic glaze before serving.
Serves 4, each serving contains; Calories 290, Carbohydrates 29g., Fat 16g., Sodium 450mg., Fiber 2g., Sugar 6g.
Bake Chicken and Pears
1 red onion, finely sliced
¾ cup apple cider
½ cup pure maple syrup
1 teaspoon fresh ginger
1 tablespoon apple cider vinegar
1 teaspoon fresh thyme
¾ teaspoon salt
½ teaspoon pepper
Chicken breast tenders, 6-8
3 pears, cored and quartered, peeling optional
In a large Ziplock, combine red onion, cider, syrup, ginger, vinegar, thyme, salt and pepper. Add the chicken and marinate overnight, turning to cover all of the chicken.
Preheat the oven to 400 degrees. Place chicken and marinate in a 13 x 9 inch baking dish. Arrange chicken tenders, then place pear quarters around the chicken pieces.
Bake 1 hour or until chicken is cooked thoroughly, basting occasionally.
Serves 4, each serving contains; Calories 212, Carbohydrates 54g., Fat 1g., Sodium 444mg., Fiber 5g., Sugar 42g.
Savory Sweet Potato and Pear Soup
2 tablespoons butter
1 cup onion, chopped
1 clove garlic, minced
4 cups peeled and chopped pears
1 ½ cup peeled and chopped russet potato
1 cup peeled and chopped sweet potato
1 teaspoon salt
½ teaspoon chopped fresh thyme
4 cups chicken or vegetable broth
1 additional pear, cut into ¼ inch cubes
1 tablespoon butter
1 tablespoon brown sugar
Cinnamon
In a large pot melt the 2 tablespoons butter over medium high heat then add onion and garlic, cook and stir about 5 minutes.
Add the pears, sweet potato, potato, salt and thyme, cook and stir an additional 5 minutes.
Using an immersion blender, blend until very smooth then season with salt and pepper to your tastes.
In a small saucepan, melt the remaining 1 tablespoon butter, once melted add the brown sugar until combined. Add the diced pear and sauté about 5-7 minutes until they begin to caramelize. Sprinkle with a dash of cinnamon.
Pour soup into bowls then top with the caramelized pears.
Serves 6, each serving contains; Calories 217, Carbohydrates 41g., Fat 4g., Sodium 15mg., Fiber 6g., Protein 3g, Sugar 18g.
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