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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved

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Pears

December 19, 2014

Pears

            The pear comes from a tree native to Asia Minor.  It has been cultivated for over 3,000 years.  It is a member of the large rose family, and is related to the apple, almond, and apricot.  In ancient times, the Egyptians, Greeks, Roman, and Chinese praised the pear.  It was grown wild.  Pears became largely popular in the 16th century.  Today there are over 5,000 varieties of pears.  Only a handful are used for marketing, though some grow wild, or are on private estates.

            Pears are very temperate natured and are sensitive to temperature.  The shape of a pear can range from round to oblong.  They have thin and soft skin that ranges from brown to yellow, to green to red. The flesh can range from cream to white and is slightly granular.
            There are two different seasons for pears.  The first is in mid July.  These are the summer varieties.  Next is the winter varieties.  They are first harvested in the late fall, and are in season from September to January.  This is the main season.
            Today most pears are grown in France, California, Oregon, and Washington.  They are picked while still hard, and they will continue to ripen, especially under refrigeration.  Pears are commonly eaten out of hand, baked, poached, and with cheese, especially bleu cheese.

 

 

 

 

 

 

 

 

 

20th Century                         Bartletts

 

 

 

Best Ever                   Forelle                       Green D’Anjou           Red D’Anjou           

 

 

 

 

 

 

 

 

 

 

 

 

 

French Butter                  Red                                  Seckle                         
 
 

 

Poached Pears in Saffron
 
10 pears, any variety or mixture of varieties, peeled, cored, de-stemmed, and sliced into eigths
1 cup sugar, or more to taste
1/8 tsp. saffron threads
2 cups water
1 bottle white wine
arrowroot or cornstarch slurry
 
            In a saucepan, combine sugar, saffron, water and wine, over low heat, stirring until sugar is completely dissolved.  Add pears and adjust liquid to cover the pears.  Slowly bring to a simmer and simmer gently until pears are tender.  Increase heat to a low boil.  Add slurry, enough to have the consistency to coat the back of a spoon.  Remove from heat and allow pears to cool in the poaching liquid.  Serve either room temperature or warm.
 
Pear’s Affinities
 
almonds
anise
Armagnac
Beaujolais
blackberries
bourbon
brandy, esp. pear
brown sugar
Calvados
caramel
Cassis
chablis
cheese, esp. Brie, Cantal, Feta,
Gorgonzola, and Roquefort
chocolate
cinnamon
cinnamon basil
cloves
Cognac
cream
créme anglaise
créme fraîche
Curaçao
currants, black
figs
ginger
Grand Marnier
grappa
hazelnuts
honey
ice cream,
kirsch
lemon
lingonberries
mace
maple
Marsala
Melba sauce
Muscat
nutmeg
nuts
oranges
pecans
pepper, black
pineapple
pistachios
prunes
quinces
raisins
raspberries
Riesling
spinach
star anise
vanilla
vinegar, balsamic
walnuts
wine, esp. Burgundy
zabaione

© 2014 Chef Jennifer M. Denlinger       All rights reserved

 

Cite me:  Denlinger, J. (2014 December 18).  Pears.  Retrieved from:  FloridaChef.net

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Enjoying a sustainable, organic, lifestyle indulging in all Florida's Cuisines throughout the seasons

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