Perfectly Pears

It’s not exactly a Partridge in a pear tree season yet, but it’s getting close. Until then, we will have to

settle for plain ol’ pear season. This is the time of year where I’m putting pears into just about everything. I know that everyone likes to make pies out of fall fruits such as apples, but when it comes to pears there’s something elegant that calls for tarts instead of pies.  Pear pie sounds downright bougie.

Pears are a member of the family Rosaceae which bear pomaceous fruit. Think of them as a bell shaped

apple, unless you’re talking about Asian pears, which in that case will look like an apple. It can be a bit confusing until you bite into one and then you’ll know it’s a pear.

Pears are grown all over the world, but there are basically two types—European and Asian. Here in the U.S. we grow both.  It’s easy to tell the difference between the two as European pears have a soft, creamy texture when ripe and Asian pears are firm and crisp.  For example, Bartletts and Comice are soft and juicy when they are ripe, but Bosc and Seckels are crisp. If you are unsure of which is which, just ask the farmers. They know their fruit.

Like apples, pears can be eaten raw as well as used in cooking. They swing both ways—savory and sweet.

While you may be used to the classic pears poached in wine or baked in tarts, there are also pear chutneys, cakes, and preserves. One of my favorite recipes I tried last year was pears roasted with parsnips. What a combo! Even something as simple as ripe sliced pears and blue cheese make for a elegant pairing.

So how do you purchase pears?

Pears are often sold slightly unripe due to their delicate nature when fully ripe. Choose fruit that are firm and unblemished. While it’s perfectly fine to let them set out on the counter to ripen, the process can be speeded by placing them in a paper bag to trap the ethylene gas produced by the fruit itself for ripening. Similarly, if you want to stock up on your pear stash they can be stored either in the refrigerator or a cool room to slow their ripening. But beware, pears can go off as fast as an avocado and be just as nasty when past their prime.

To really have fun with your pears, add them to your cocktail hour. Fresh pears go great with brandies, whiskeys, and ciders. Pear martini, anyone?

And if you have a plethora of pears without a plan consider participating in Central Farm Market’s Bethesda Pie Contest which is also a fundraiser for Manna. Sign ups are open to amateur bakers on the website. If you’re not up for baking you can still participate by sampling. Maybe someone will bake a pear tart and you’ll get to see what all the excitement is about when it comes to pear season. Better yet, pick out a peck of pears for yourself and enjoy the bounty our farmers have to offer.