Nourishments—

Pears Make An Autumn Appearance

By Nancy K. Crevier

The pear, a kissing-cousin to the popular apple, has been cultivated for eating pleasure for thousands of years. Referred to as a “gift of the gods” by ancient writers, pears, with their sensuously round, juicy bellies and slender necks have been the subject of still-life paintings and photographs for hundreds of years when not being devoured. Not only the fruit has been cherished over the centuries, but the wood of the pear tree is used to produce fine quality woodwind instruments and furniture and for smoking other foods.

Pears were carried from Europe to the United States by early settlers, but over the years, many eastern pear varieties succumbed to disease. Fortunately, pears carried west during the 1800s thrived in conditions that proved ideal for the cultivation of this crop. The majority of pears grown in the United States now are grown in the Northwest, in Washington and Oregon. For those of us on the other coast, it is also fortunate that pears have an attribute that makes them ideal for shipping: they ripen best off of the tree. Anjou, Bartlett, Bosc, Comice, Forelle, and the petite Seckel pears are all products of the Pacific coast states, arriving green but bruise-free to supermarkets across the country.

Modern technology has made it possible to enjoy this fruit year around, but traditionally, fall and winter are the season to enjoy pears. Pears purchased as summer deepens into fall and before the chill of winter sets in are at their peak.

Depending upon your personal preference for juiciness and sweetness, all pears are delicious eaten out of hand. The yellow-skinned Bartlett is wonderful for eating, but excels as a canning and cooking pear. Anjou, Forelle, Seckel and Comice pears are delicious eaten raw and complement dessert cheeses nicely. For baking, choose the russet-skinned Bosc pear. When it comes to nutrition, any of the varieties are terrific sources of potassium, Vitamin C and fiber.

What can be a deterrent for some to the enjoyment of this tasty fruit is the ripening process. Pears purchased in the grocery store are not ripe. A mishandled pear will not ripen, and an overripe pear is a squishy, unpleasant experience.

Do not refrigerate an unripe pear. To properly ripen pears, place the green fruit in a paper bag or covered bowl and check every day for ripeness by gently pressing near the stem end of the fruit. When the fruit gives, ever so slightly, to the pressure, it is ready to be consumed, or then stored in the refrigerator for three or four days.

Do not rely on color to indicate the degree of ripeness. The Bartlett, or William, pear does evolve from green to gold, but other pears, such as the Anjou, Bosc, Comice and Seckel, barely change color as they ripen.

Summer is waning and the melons and berries of that season are best set aside. Enjoy the fruits of fall – especially the pear.

Pear Crisp

8 large, ripe pears, washed, unpeeled, cored and thinly sliced

¾ C pear cider

1 C barley malt (available in natural foods stores)

1½ C rolled oats (not instant0

¾ C whole wheat flour

½ C chopped walnuts or pecans

½ C raisins

1½ tsp cinnamon

¼ tsp nutmeg

½ tsp salt

½ C canola oil

Water

In 9 x 11 glass pan, place half of the pear slices.

Combine oats, flour, nuts, raisins, spices and salt in medium bowl.

Mix in oil to coat dry ingredients. Add just enough water to make the ingredients hold together, but not be gummy or wet.

Place half of the oat mixture over pear slices. Pour one quarter of a cup of the pear cider over this and half of the barley malt.

Top with remaining pear slices, then remaining oat mixture.

Pour remaining half-cup cider over top. Drizzle the rest of the barley malt over the top.

Cover with foil. Bake at 375º for 40 minutes. Remove foil and continue baking about 15 minutes, or until top is golden and the liquid is very bubbly.

Remove from oven and serve hot or room temperature with vanilla or ginger ice cream.