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The Pear
The simple small piece of fruit has big influence.
Pears are
The fruit tree is native to western Europe and Northern Africa.
ideal for salads,
appetizers,
Anjou is very sweet and juicy when fully ripe, with excellent pear
desserts &
aroma. Available: October through June
condiments.
Bosc is a pear with dense flesh and a nutty, spicy flavor. Mildly sweet,
Tips: To further
this "savory" pear is often used in cooking. Available: Sept. through April
the ripening
process of your
Bartlett is a very juicy pear that is very aromatic with a smooth
pears, place
texture. It's the first pear that comes to mind when discussing pear
them in a paper
flavors. Available: August through January
bag or bowl,
Comice is the sweetest of all pears and a bit heavier in texture. It's an
covered for a
especially good dessert pear with full-bodied flavor. Available: Sept.
few days. through February
To check for
ripeness, gently
Pears are one of the few fruits that do not ripen successfully on the tree.
press the flesh
of the stem end.
Look for a bit of
Green Anjou Bosc Red Bartlett
impression left
and wonderful
aroma.
✶
ROASTED PEARS with RASPBERRY SAUCE
by George Hirsch
4 ripe Bosc or Anjou pears
2 tablespoons melted butter or margarine
2 tablespoons cinnamon sugar
1 cup fresh or frozen raspberries
1 cup seedless raspberry preserves
2 Tablespoons orange juice
4 sprigs of fresh mint
Pre heat oven to 350 degrees.
Cut pears lengthwise into half, remove the cores. Grease a non stick pan with butter. Place quartered
pears in pan and top with cinnamon sugar. Cover pears and bake for 8-12 minutes or until slightly soft.
The time will vary according to level of ripeness. Remove from oven and cool.
In a sauce pan simmer three fourths of the raspberries, the preserves, and orange juice for 4-5 minutes.
Press the sauce through a strainer, discarding the seeds.
Pour the sauce evenly onto four dessert dishes, topping each with two pear halves. Add the remaining
raspberries on top of pears. Top with fresh mint leaves.
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