PEARS
Pears may not always get the spotlight, as their season overlaps with apple season. But pears are very versatile and yummy. We have available a few different kinds of pears including bosc, bartlett and asian pears. The first two varieties are a 'typical' pear shape, but asian pears look a little more like apples, but are my favorite!
STORAGE: If you bite into the pear and it seems too hard it is because it isn't ripe yet. I like Asian Pears a little harder than other pears though. If you want them to ripen more, keep in paper bag on your counter. Eat them as they become ripe or store in refrigerator.
QUICK IDEAS: Slice and place on a cheese plate; slice into a salad with feta; add to apples to make applesauce
Harvest Pear Crisp with Candied Ginger: Serves 8-10
from Bon Appetit 2009
1/2 C all purpose flour
1/2 cup dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) butter, cut into 1/2 inch cubes
1 cup old-fashioned oats (not quick oats!)
1/2 cup chopped raw almonds
1/4 cup cubed crystallized ginger
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 lbs ripe pears (about 6 to 7 pears), peeled, cored, cut into 1/2 inch cubes
Directions:
1) Whisk flour, brown sugar, cinnamon, and salt in medium bowl.
2) Add butter. Working quickly rub in with fingertips until moist clumps form.
3) Stir in oats, almonds, and ginger.
4) Chill while preparing filling.
5) For the filling: preheat oven to 350. Whisk together sugar, cornstarch, cinnamon, and salt in bowl.
6) Add pears and toss.
Transfer to 13x9x2 inch baking dish. Sprinkle topping over pear mixture.
7) Bake until topping is crisp and golden and juices are bubbling, about 50 minutes. Serve warm.