8 Sweet and Savory Pear Recipes That are Pear-fect for Fall (2024)

FAQs

What are the best pears for baking tarts? ›

With so many varieties available on the market, it can be tough to choose which pears work best for baking. We recommend using Bartlett, Bosc, and Anjou pears. These varieties have the highest volume and are widely available in grocery stores year-round.

Add about 1 1/2 inches of a liquid that adds and enhances flavor–wine or fruit juice, for instance. Add your choice of seasonings such as sugar, spices or lemon slices.

A Canning Tradition

Because Bartletts have a definitive flavor and sweetness, they are a good all-around choice for many forms of processing. Consider them in preserves, syrups, chutneys, and more. They also make excellent dried pears.

If using pears with a firm skin like Bosc, peel them. Otherwise, leave the skin on. Cut the pears in half lengthwise, leaving the stems on for visual presentation if desired. Use a melon baller or a small spoon to scoop out the cores.

Comice pears are perhaps the best pears for eating raw. They have a great fruity aroma and flavor, as well as a slightly finer, less grainy texture than other pear varieties. They are almost a cross between a Bosc pear and an Asian pear. Comice pears are slightly more rounded and apple-shaped than other pears.

If planning to use pears uncooked, freeze using juice or water method. Freezing pears using dry packing or in sugar is the best method for pies or other cooked dishes. If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice.

The crisp, sweet, sometimes-earthy, sometimes-citrus-y flavor of pears is naturally enhanced by the flavors of honey, wine and cheese. Raw pears are great sliced on a cheese plate alongside some brie, Stilton, sharp cheddar, or Gorgonzola --- a drizzle of honey is optional, or a nice side offering.

Pear juice adds sweetness and helps to tenderize the beef in this bulgogi dish that is traditionally cooked over a grill. You can serve it with rice, in a lettuce wrap, or try it fusion style in a taco or burrito. Grate the pear in a large bowl or if it's soft enough, mash it.

Bartlett pears are green when picked and ripen to yellow. The Bosc pear, on the other hand, has brown skin, a rounded bottom with a slender middle tapering to an elongated neck and stem. Pears can be prepared with or without its peel, but take note that textures of the peels vary between varieties.

Wrap the pears up in a paper or plastic bag with a ripe banana or apple. Both these fruits give off ethylene gas, which in turns triggers the ripening of many other fruits, including pears. After a day or so, you should see notable ripening taking place.

What are 3 types of pears commonly used in baking? ›

The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

From Bosc to Anjou, there's a pear for almost everyone's pallet. Besides their delicious flavor, pears are also very nutritious. Their fiber content promotes digestive health and blood sugar regulation, and the antioxidants in their skin can counter chronic inflammation linked with a variety of chronic diseases.

D'Anjou has a firmer texture than Bartlett and won't change color as it ripens (so you have to check the neck). Once it's ripe and ready, it's hard to beat the juicy, sweet and citrus-like flavor of a d'Anjou.

Bosc pears have a more firm, dense flesh than other pear varieties, so they are ideal for use in baking, broiling or poaching. They retain their shape and texture better than other varieties, and their flavor is less likely to be overwhelmed by the use of strong spices like cinnamon, clove or nutmeg.