Sidonie Maroon, Culinary educator for The Food Co-op

I wrote on the shopping list—a pair of each kind of pear, and delighted in imagining my husband slowing down enough to find two pears of each type from the abundant fruit at the Coop during harvest time. He did it with flying colors—bringing home Green Bartlett, Abate Fetel, Star Crimson, Bosc, Yoinashi, and Hosui. Nothing beats a week-long pear tasting party. We both adore pears and love to slice and luxuriate in their unique flavors. I’m slurp-eating a Star Crimson as I type, oh my.

A World of Flavor

We’re all familiar with Green Bartletts, so versatile for fresh eating, canning, and baking. Abate Fetel is new to me—an Italian variety which is honey flavored and buttery. The Star Crimson are striking beauties, delicious and will transform your table into a Dutch still life. Bosc pears, with their long, tapering necks and russeted, bronze skin, spicy and firm, with a density that holds up well when cooked, making them ideal for baking, poaching, and roasting. I now own an Asian pear tree, so I’m developing an appreciation. Both Yoinashi and Hosui possess a delicate, refreshing crunch.

Pears of My Past

I grew up in the Rogue Valley, which in those days was pear country. Now it’s vineyards, but Harry and David’s Royal Riviera pears, a type of Comice, were available in boxes as seconds. Just as we celebrate the Rhody parade, the pear blossom parade took place in Southern Oregon. In my childhood, we ate pears fresh or canned in syrup, so the paradise of pear opportunities was not — shall I say it? Apparent. It is, after all, my prerogative to pun. I would name Comice my absolute favorite, but I’m content with a Bartlett or Bosc as a snack or on my porridge.

Pairing Possibilities

What to pair with pears? A pear alone is sufficient, but let’s get a little crazy and explore the possibilities.

French Flair

The French indulge in a longstanding love affair with pears. For French-inspired pairings, start with a selection of cheeses such as Brie and Camembert, known for their creamy textures and mild taste. Add Roquefort for a contrast, which pairs with the sweetness of pears. Include accompaniments like honey or fig jam.

Italian Harmony

Italy’s culinary tradition embraces the harmony of sweet and savory, making pears a perfect addition to an Italian-themed pairing. Choose Gorgonzola, a rich blue cheese, to pair with the juiciness of pears. Prosciutto, with its salty profile, complements the fruit. Add some toasted pine nuts or walnuts for crunch, and perhaps a drizzle of balsamic glaze for an extra layer of flavor.

Chinese Elegance

In Chinese cuisine, people often appreciate pears for their cooling properties and use them in both savory and sweet dishes. Include slices of Asian pears, known for their crispness. You might add a small dish of pear syrup made with rock sugar, a traditional Chinese treat. Complement these with some jasmine tea for sipping.

Whether you enjoy pears on their own or paired, they never fail to delight. Here’s to savoring and celebrating the simple pleasures they bring. After all, life is pear-fect as it is.

Pear Betty with Pistachios

The natural sweetness of Bartlett, Bosc, or Anjou pears is enhanced with apple cider vinegar, coconut palm sugar or brown sugar, cinnamon, ginger, and vanilla extract. Topped with a blend of sourdough breadcrumbs, pistachios, and melted butter, this dessert bakes to a golden perfection.

Pears:

4 Bartlett, Bosc, or Anjou pears, cored and diced into cubes (peeled or unpeeled, your choice)

1 tablespoon apple cider vinegar

¼ cup coconut palm sugar or brown sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

2 teaspoons vanilla extract

Bread Topping:

2 cups fine sourdough breadcrumbs

½ cup pistachios, finely chopped

½ cup coconut or brown sugar

¼ cup melted unsalted butter

Pinch of sea salt

1)    Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch casserole dish.

2)    Prepare the Pear Mixture: In a large bowl, mix the diced pears with apple cider vinegar, sugar, cinnamon, ginger, and vanilla extract.

3)    Prepare the Bread Topping: In another bowl, combine the fine breadcrumbs, chopped pistachios, sugar, and melted butter.

4)     Assemble the Pear Betty: Spread the pear mixture in the casserole dish and top with the        breadcrumb mixture, pressing gently.

5)     Bake: Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until the top is golden and the pears are tender.

6) Serve: Serve warm with vanilla ice cream or whipped cream.

Pear Porridge Spice Blend

Grind the following into a powder using a spice grinder: 2 teaspoons cinnamon, 3 allspice berries, 2 whole cloves, ½ teaspoon dried ginger, ¼ teaspoons freshly grated nutmeg, ¼ teaspoon decorticated cardamom, ½ teaspoon fennel seeds. If you don’t own a spice grinder, my recommendation is the Secura Electric Coffee and Spice Grinder with 2 Stainless Steel Blades Removable Bowls. I own two of these and would never go with any other model.     

Flavors that go well with pears and porridge

Allspice, cardamom, cinnamon, cloves, ginger, nutmeg, star anise, fennel, vanilla, dried cranberries, dried figs, dried apricots, raisins, prunes, dates, smoked almonds, toasted walnuts, toasted pecans, roasted hazelnuts, honey, maple syrup, brown sugar, liquid monk fruit. Mild yogurt, butter, whole milk

Pear and porridge morning combos

Raisins + walnuts + honey

Cranberries + pecans + maple syrup

Figs + almonds + honey

Hazelnuts + dried apricots + brown sugar

Savory pears and porridge ideas

Honey + rosemary

Stilton cheese + hazelnuts + balsamic vinegar

Gorgonzola + walnuts + olive oil

Bacon + goat cheese

Pears and Porridge

Instant Pot

Makes 4 cups

⅓ cup quinoa, rinse if unwashed

⅓ cup raw buckwheat groats, not roasted kasha 

⅓ cup amaranth, whole not flakes

⅓ cup unsweetened coconut flakes

⅓ cup hulled sunflower seeds

⅓ cup dried cranberries

2 teaspoons cinnamon

2 ½ cups water

Pinch of sea salt

Roasted Pear Compote

4 not quite ripe pears, chopped

1 tablespoon of pear spice mix (recipe in article)  

2 tablespoons butter

½ cup pecans, chopped

Maple syrup for serving

1. Add 1 ½ cups water to the bottom of an Instant Pot. Line an insert basket with parchment paper, wad it up and unfold so it fits in easier. Add the quinoa, buckwheat, amaranth, coconut flakes, sunflower seeds, dried cranberries, cinnamon, pinch of salt and water to the basket.

2. Set to high pressure for 10 minutes with a natural release.

3. Lift the basket out and use the parchment paper to lift the porridge out and into a serving bowl.

4. While the porridge is cooking, preheat the oven to 425 F Line a sheet pan with parchment paper. Lay the pears on the sheet pan with butter and spice mix scattered in. Roast for 15 to 20 minutes or until the pears are delicious. Add the chopped pecans during the last 4 to 5 minutes and allow them to get hot and toasty.

5. Serve the porridge hot, with milk, maple syrup and a dollop of the pear compote with toasted pecans.   

Pear and Blueberry Buckwheat Breakfast Bake

Makes 9x13 casserole

For Buckwheat

1 cup dry hulled buckwheat groats (not toasted kashi)

½ teaspoon sea salt

2 cups water

For Crumble  

2 cups pecans 

½ cup hulled raw sunflower seeds

¼ cup ground flaxseeds

1 tablespoon ground cinnamon

¼ teaspoon sea salt

1 cup pitted dates, chopped 

For Fruit

3 cups chopped pears

3 cups fresh or frozen blueberries 

¼ cup tapioca flour

1 tablespoon vanilla extract

1 ½ teaspoons liquid monk fruit, or sweetener of choice (for cane sugar, use 2 tablespoons per cup of fruit= ¾ cup)

1. Line the casserole with parchment paper. I scrunch the parchment into a wad and unfold it, so that it’s easy to fit into the shape. 

2. In a small saucepan, bring 2 cups of water to a boil, add 1 cup buckwheat groats and ½ teaspoon salt, cover with a lid and reduce the heat to a simmer. Cook for 10 minutes. Turn the heat off and let stand with the lid on for 20 minutes. Drain the cooked groats in a colander.

3. While the buckwheat is cooking: grind the flax in a spice grinder. Using a food processor — pulse the pecans, sunflower seeds, cinnamon, salt and ground flax together. Make small pieces, but not a paste, so try 5 to 6 pulses. Pulse the chopped dates separately in the same way.

4. In a work bowl, mix the blueberries, pears, sweetener of choice, vanilla and tapioca together.

5. Divide the buckwheat into two bowls. Mix half of the nut and seed crumble mixture into each bowl and all the dates into one.

6. Press the mixture with the nuts, seeds and dates into the bottom of the prepared casserole. Add the fruit to the middle, and top with the seed, nut and buckwheat mixture.

7. Bake in a preheated 375℉ oven for 40 minutes. If you want the casserole sweeter, or to have a baked sugar top, sprinkle on a handful of brown sugar during the last 10 minutes of baking. 

Serve warm, or allow to cool. I think the casserole gets better as the flavors develop. We warm individual slices, or eat them cold. 

Pear Tart with Crumble Crust

Makes one 9-inch tart with enough for some extra smaller tarts

Simple, elegant pear tart with rosette of pear slices.

Pear Ingredients

10 medium pars

Use 6 to make compote

Use 4 for pear slices on top of tart

½ teaspoon cinnamon

⅛ teaspoon powdered stevia

1 tablespoon whole cane sugar

1 tablespoon unsalted butter

Instructions for pear compote

Preheat oven to 425 F

Line a baking sheet with parchment paper

Small dice pears, combine dry ingredients and sprinkle over pears and dot with butter

Roast for 20 min. Stir the pears and roast for another 15 minutes. Cool and puree until smooth.

Instructions for Pears

Quarter, core and slice pears thinly ⅛ inch

If they break too easily when you’re forming the tart, blanch them for 1 minute  

Crumble Crust Ingredients

2 cups old-fashioned oatmeal

1 cup gluten-free flour or flour of your choice

1 cup walnuts

1 cup pitted dates

1 cup unsalted cold butter cut into small cubes

1 teaspoon sea salt

2 teaspoons cinnamon

½ teaspoon quatre epices or pie spice

¼ cup whole cane sugar

¼ teaspoon stevia powder

Instructions for crumble dough

In a food processor, combine all crumble ingredients and pulse until they come together like a cookie dough.

Constructing and Baking Tart

Press crumble dough ½ inch thick firmly into the bottom of a round 9-inch tart pan with removable bottom and chill while preparing pears

Preheat oven to 375 F

Layer pureed cold pear compote over the crumble crust about ½ inch thick

Starting on the outside of the tart overlap by ½ the pear slices with peel side up and bottom stuck into the sauce as an anchor. Keep going around forming a rosette until you reach the middle of the tart. Use your thumb to hold the slice before in place as you add the next one. In the center, fold two slices ends towards each other to fill in. Brush the pears with melted butter.

Bake for  30 minutes or until the pears are cooked as liked.