Cooking With Pears
TIPical Mary Ellen : Episode TIP-634 -- More Projects »
TIPical Mary Ellen host Mary Ellen Pinkham provides some tasty tips for cooking with pears.
- There are many types of pears (figure A). Among the most popular are Asian, Bartlett, Anjou and Bosc.
- Asian pears come in more than 100 varieties. This juicy fruit is typically available from late summer through early fall. Asian pears are generally firm to the touch, with a slightly sweet flavor and crisp texture.
- Bartlett pears were developed by an Englishman in the 18th century and introduced to America by Enoch Bartlett. The pears have a sweet and juicy flesh that's delicious raw or cooked. Bartletts are generally available from late July through October.
- Anjou pears are available from October through winter. Anjou pears are large with a firm texture and have a sweet taste.
- Bosc pears are available in the winter months, from October through April. They are an excellent choice for baking or poaching as they hold their shape well when cooked.
Get creative with your pears by carving a little pear mouse (figure B). Cut a pear in half and core with a melon baller. Place the pear cut-side down on a plate, and a scoop of cottage cheese to the larger end to make the tail and insert almond slivers up front for the ears. Give your mouse a couple of beady little eyes with dried cranberries.
Some sliced gourmet cheeses and pears make an elegantly simple dessert (figure C).The easiest way to core a pear is by cutting it in half and scooping out the core with a melon baller.Make a great salad by tossing mixed greens with 1/4 cup chopped scallions, 1/2 cup chopped walnuts, some crumbled Gorgonzola cheese and a cup of chopped pears. Pour some tangy raspberry or balsamic vinaigrette on top.Use pears in place of apples in your favorite recipes. Pear cobbler makes a wonderful dessert.Jazz up oatmeal by adding chopped pears, raisins, nutmeg and cinnamon.
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