Gryphon's Aeire Food Fact - Pears

Perfect pears
The ancient Asian fruit is hot this holiday season and grocers are 
offering more varieties than ever

By WENDY MANNING
CONTRIBUTING WRITER

There's a kind of resurgence in the popularity of pears these days, a 
kind of "pear mania" taking place. From pear-scented soaps and 
candles to home decorations and jewelry, pears are seemingly 
everywhere. But if ever pears were forgotten, it wasn't in the 
kitchen.

Pears lend sweetness to both desserts and savory dishes. Add poached 
pears to gingerbread cake or serve them with a warm caramel sauce and 
a scoop of ice cream. Layer pear slices in an arugula and Gorgonzola 
salad, or serve with pork roast for a satisfying winter meal. Pears 
are versatile.

They are also distinctive from other fruits in several ways. While 
all the other orchard trees die after 15 or 20 years, this is just 
when pears begin bearing fruit. Other orchard fruits are picked in 
summer with apples being the last to go in September. But pears are 
picked in the fall and the fruit continues to ripen after being 
picked.

Wholesaler Gary Baker, owner of Gary's Ultimate Produce in Orleans, 
is a pear authority. Baker says pears are "very reasonably priced 
right now" and he's surprised that more people don't bake with them 
instead of apples.

"I would think that people would get sick of apples by this point," 
Baker says. "Pears can be used in the same recipes, and they're just 
delicious."

Baker says that Bosc and Anjou are selling well this week, and also 
the Asian variety.

"The Asian pears are expensive but worth every penny," he says. "They 
taste like a cross between a pear and an apple, very crunchy. Red 
Crimson pears are expensive but they're really good, too."

When stored properly, pears are at their most delicious just in time 
for the holidays, making them a traditional holiday fruit. Maybe 
that's why pears in a family crest symbolize peace and goodwill.

Pears with a past

Like apples and almonds, pears are in the rose family. And, like 
apples, pear trees have origins in central Asia. Pears are thought to 
have been preferred over apples by the ancient Chinese, Greeks, and 
Romans.

They were first introduced to this country during the 17th century, 
arriving by seed when a Massachusetts company placed an order from 
the Europeans. This took place at about the same time that King Louis 
XIV had stirred a pear mania of his own in France when he declared 
pears to be his favorite fruit. Partnered with wine and cheese, pears 
were already well on the way to becoming an elegant appetizer and 
dessert in Europe by the time they were introduced here.

Today, 90 percent of the nation's fresh winter pears are grown in the 
Northwest where conditions are perfect for them. Volcanic soils rich 
in nutrients, ample moisture supplied by the active Pacific jet 
stream, and temperature conditions that are just right during the 
growing months all contribute to prolific pear orchards.

Pick a perfect pear

According to the Pear Bureau Northwest, one medium pear contains 100 
calories. They contain a good amount of Vitamin C and have no 
cholesterol, sodium, or saturated fat. They're also loaded with 
dietary fiber, much of which is in the form of pectin.

Pears make the perfect snack food for children because they're an 
excellent source of potassium, which is an element lost easily 
through dehydration or perspiration brought on by the active 
lifestyles of children. There are very few natural foods that supply 
this much fiber and nutrition for so few calories, making pears one 
of the healthiest snacks for adults as well.

When buying pears, choose those that are firm but not hard, and 
fragrant, with no blemishes or soft spots. The best pears for eating 
out of hand will be slightly soft near the stem, while you'll want a 
firmer fruit for cooking. One pound of pears will equal approximately 
three medium pears, or three cups of sliced pears.

To ripen pears, place them in a paper bag and let them stand at room 
temperature, but be sure and keep them separated, says Michael 
Lambert of Lambert's Rainbow Fruit and Produce, in Centerville.

"Let them sit all by themselves, do not let them touch other pears," 
Lambert advises. "That's how they turn brown. If they touch each 
other, they'll decompose, they'll melt. So let them sit by themselves 
with maybe a little tissue paper to keep them from touching."

Lambert says that the tissue paper used to wrap pears is more than 
just display.

"Everybody likes to throw the tissue paper away, but pear growers 
spend millions to figure out the best way to transport pears and keep 
them. They've come up with wrapping them in tissue. The paper is for 
a reason."

Popular pear varieties

A popular pear right now is the Asian pear, also called the Chinese 
Love Pear, Lambert says. "They're white, and real crisp and 
refreshing."

There are many varieties of popular, commercially grown pears 
available. Anjou is a very sweet and juicy pear when fully ripe, with 
an excellent pear aroma. Bosc is a pear with dense flesh and a nutty, 
spicy flavor. Mildly sweet, it's a "savory" pear that is often used 
in cooking. Comice is the sweetest of all pears and a bit heavier in 
texture. It's an especially good dessert pear. Forelle pears are 
small but very juicy with a mild, sweet flavor. Even when ripe, they 
keep a crisp texture. Seckel is the smallest regional variety, a very 
juicy, sweet pear. Bartlett is a mild pear with a soft, aromatic 
aroma and flavor.

The It is also very juicy when ripe and lends itself well to these 
quick breakfast ideas suggested by the Pear Bureau Northwest:


Country Breakfast Muffins or Crumpets

Sauté fresh Bartlett pear slices with precooked crumbled sausage. 
Arrange on toasted English muffins or crumpets. Sprinkle with cheese, 
and heat.


Baked Pears

Core whole fresh Bartlett pears or pear halves, leaving stems intact; 
drizzle with honey or maple syrup and bake until tender. Serve warm 
or chilled with milk or cream.


Pear Nutty Toast Topper

Serve hot toasted wheat bread spread with peanut butter and topped 
with fresh pear slices.


Pear and Nut Pizzas

Fill pre-baked pizza crusts with chopped fresh Bartlett pears mixed 
with chopped nuts, brown sugar and nutmeg. Bake at 350 degrees until 
heated through, about 15 minutes.


Fruit-Nut Spread

Combine a fresh pear, chopped, a chopped apple, a sliced banana, 1/4 
cup chopped walnuts, 2 tablespoons orange marmalade, 1/4 teaspoon 
ground cinnamon and 2 teaspoons lemon juice. Serve chilled with 
muffins, matzo, bagels, toast or crackers.


Displayed on: Thursday - 24 May 12 - 05:26:51