Pears

In present day America, we are spoiled with the rich bounty of our country and few fruits can lend themselves to such an enticing array of fresh and cooked dishes as pears. Today, thanks to modern shipping and storage methods, we can enjoy  pears through the seasons of the year, and Miles Farmers Market has a complete choice of  pears. Although pears are part of the same family, each variety of pears has its own unique characteristics.  Barletts appear first, these are greenish-yellow and smooth-fleshed and very juicy pears is great for fresh eating, desserts and salads, as well as for canning. The red-skinned Red Bartlett is about the same size and shape and has the same eating qualities as the Bartlett. Then the winter pear varieties appear and remain throughout the winter and spring months. Three of these are the Anjou, Bosc and Comice. The Anjou (green) is noted for its juicy, spicy-sweet eating qualities, but my husband prefers the brown Bosc with its tapering neck and crisp, sweet crunchiness. The chubbier looking Comice often has a crimson blush and has smooth, very juicy flesh. There are less familiar varieties of Nelis, Forelle and Seckel varieties. The Nelis is a smaller pear with a sweet, creamy flesh. It cans and cooks well and is a convenient size for out of hand snacks and lunch boxes. The bell-like Forelle is juicy and sweet when ripe and holds its shape well in canning. And finally, there is the tiny Seckel. This sweet pear is great eaten right off the trees, and is terrific for canning or pickling. My Mother had a fruit cellar decorated with cinnamon and mint flavored jars f pears and the bright red or green jars were a sight to see. We’re offering some great recipes for you to make with pears, and Miles Farmers Market is loaded with every variety you wish to use.
 

Poached Pears with Chocolate Sauce

4 C unsweetened apple juice

1 tsp lemon juice

1 cinnamon stick

6 fresh pears, pared and cored

Chocolate Sauce

1 Cinnamon stick

1/3 C evaporated skimmed milk

3 squares (1 ounce each) unsweetened

baking chocolate,

coarsely chopped

1 T cornstarch

1 T unsweetened apple juice

30 packets Equal

Pears

Combine apple juice, lemon juice and cinnamon stick. Bring to a boil.

Add pears and reheat to boiling. Reduce heat; simmer 15 – 20 minutes or until pears are tender. Cool. Remove pears and set aside. Reserve 1 cup of poaching liquid.

Sauce

Combine reserved 1 cup of poaching liquid and cinnamon stick. Bring to a boil; reduce heat and simmer. Continue cooking until liquid is reduced to ½ Cups, about 10 – 15 minutes. Remove cinnamon stick; reserve liquid.

In double boiler over low heat melt chocolate with milk. In separate bowl, blend cornstarch and apple juice; add to chocolate. Stir constantly over low heat until mixture thickens. Stir in poaching liquid; blend until smooth. Remove from heat; stir in Equal. Place pears on dessert plates and drizzle with chocolate sauce. Serve immediately.

Makes 6 servings, 1 pear and 3 T sauce per serving.

Calories: 287

Diabetic exchange: 2 fruit, 2 bread, 1/1/2 fat.

Pear Cobbler

Pear Filling
4 pounds Barlett pears, peeled, cored, cut into 1/3-inch-thick slices
1 cup packed dark brown sugar
1/4 cup bourbon
2 1/2 tablespoons all purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter

Topping
2 cups all purpose flour
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup half and half
6 tablespoons bourbon
1 teaspoon vanilla extract

1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Half and half (optional)

Preparation

For Filling: Preheat oven to 450°F. Combine all ingredients except butter in large bowl. Transfer to deep 8 1/2x11-inch baking dish or other deep 12-cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes.

Meanwhile, prepare topping: Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make well in center. Combine 3/4 cup half and half, bourbon and vanilla and add to well. Stir until batter is just combined; do not over mix.

Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375°F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired.

Baked Ham with Spiced Apples and Pears

1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
Spiced Glaze (Recipe follows)
4 tart green apples
4 pears

1. Preheat the oven to 350*F

2. Place ham on a wire rack in a shallow baking pan. Brush the entire ham with the glaze, coating it evenly.

3. Wash, core, and halve the fruit.

4. Place all around the ham. Baste the ham a second time and baste the fruit with the glaze. Bake for 45 minutes. Baste the ham and fruit again. Bake another 45 minutes. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the string and swizzle sticks.

5. Serve the apples and pears on a platter with the ham. Serve everything warm or at room temperature.

Makes 10 to 12 servings.

Spiced Glaze

1 cup firmly packed light brown sugar

1 cup sugar cane syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 water

1. Combine the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves, allspice, and cinnamon in a medium-size bowl and mix well. In another bowl, dissolve the mustard in the water, and then add to the spice mixture. Blend well.

2. Use immediately or store in an airtight container in the refrigerator until ready to use. Will keep for 2 weeks.

Makes 2 1/2 cups.

Chocolate Pear Delight

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

3 tablespoons cocoa

2-1/2 tablespoons sugar

2 egg yolks

1/4 teaspoon vanilla

2 egg whites

1 fresh Northwest Bosc or Anjou Pear, peeled and sliced

Directions

Melt butter; blend in flour. Heat milk, cocoa and sugar together until hot, but not boiling; add all at once to flour mixture, stirring constantly. Beat egg yolks until light. Blend small amount of sauce into yolks; add mixture to sauce. Cook and stir over low heat until slightly thickened. Add vanilla. Cover and cool. Beat egg whites until stiff but not dry; fold into cooled chocolate mixture. Lay sliced pears in bottom of buttered 4-cup baking dish; pour chocolate mixture over. Bake at 350 degrees F. 30 minutes or until set. Serve immediately.

Pear and Shrimp Salad

1 or 2 fresh ripe Anjou pears

1 can (8 1/4 oz.) pineapple chunks

1 1/2 cups cooked tiny shrimp

1 cucumber, scored and sliced

Sliced radishes

Alfalfa sprouts

Lettuce

Honey Yogurt Dressing

2 tablespoons honey

2 teaspoons vinegar

1 teaspoon celery seed

1/4 teaspoon salt

1 carton (8 oz.) plain yogurt

Core and slice pears. Drain pineapple chunks, reserving syrup. Brush pears with reserve syrup to prevent browning. Arrange pears, pineapple, shrimp, cucumber and radishes on lettuce lined platter. Garnish with alfalfa sprouts. Serve with Honey Yogurt Dressing.

Honey Yogurt Dressing

Fold honey, vinegar, celery seed and salt into yogurt. Chill. Garnish with sunflower seeds, if desired.