‘A’ Is For Apple, But ‘P’ Is For Pear: Autumn’s Other Fruit

By Nancy K. Crevier

It’s autumn, and the apple orchards are ripe for the picking. But while everyone else is drooling over the thoughts of Cortlands, Jonathans, McIntoshes, Granny Smiths, and Golden Delicious apples baked into pies, strudels, tarts, and muffins, I’m dreaming about that other fall fruit, the pear.

Originating in China and carried from Europe to the East Coast by early settlers (is there anything that wasn’t on board the Mayflower?) the pear did not thrive so well in the mid-Atlantic climate. But those pear trees loaded into Conestoga wagons and hauled over the Rocky Mountains by rugged pioneers in the early 1800s loved the Northwestern growing zone, and it is mainly from California, Washington and Oregon that we now get hundreds of thousands of tons of pears every year.

What I have always loved about eating and cooking with pears — not that I don’t have a great fondness for apples — is the earthy sweetness of the flavor, the tender skin that allows your teeth to swiftly sink into the juicy flesh beneath (and the fact that the tender skin means no peeling when making pear tart or a pear cranberry pie), and the perfume-like aroma of a perfectly ripe pear.

Pears, unlike apples and most other fruits, are picked in an unripened state. If left to ripen on the branches, they are apt to rot. So don’t be alarmed when the pears in the market are more than just a little firm. Take them home, place them in an attractive bowl on the table, and wait a couple of days. It is hard to tell by the color, as some varieties maintain a greenish tinge even when fully ripe, but when the flesh yields to gentle finger pressure, it is time to enjoy that ripened pear.

There are over 3,000 varieties of pears worldwide, according to usapears.com, but in the United States, we are see less than a dozen types, for the most part. The Bartlett pear is the cornerstone of pears. Mainly used for canning, it is delicious eaten out of hand, and the somewhat lumpy shape will ripen from a pale lime green to a deep yellow or red. The Anjou pear is available as a green fruit or a red fruit, a beautiful addition to any salad.

Less vibrant in color, the yellow tempered by an even speckling of brown, and of a rougher texture, is the Bosc pear.  The flavor deepens and the firm flesh stands up well in baked goods, or for poaching in spiced wine.

Another familiar variety is the Comice pear, a roundish yellow pear, with a red blush on its cheeks. This is another good dessert pear, whether used in a tart or eaten out of hand.

The Forelle arrives in the stores a bit later in fall than other Northwestern pears, and is a small but sweet green pear brushed with red. The tiny Seckel pear is one of my favorites. More green than yellow with a tint of pink on the skin, it is just right for a quick couple of bites, and is the “no waste” size for small children.

Less commonly seen are the Concorde, a taller and thinner pear of golden green color, the brilliant red Starkrimson, and the El Dorado.

It is possible to buy pears locally, usually at farmers’ markets or roadside stands. A few heirloom varieties of pears are grown in New England, as are Bartlett and Bosc pears, but on a much smaller scale than the western part of the country.

If the sheer beauty of a pear is not enough to tempt you, consider its nutritional content: like those handy packages of corn chips and other snacks, one medium sized pear is only 100 calories. But unlike nutrition deficient chips, one pear is an amazing source of fiber, providing 24 percent of the day’s requirements, 10 percent of the recommended amount of vitamins C and E, more than 30 percent of the day’s potassium, some small amounts of calcium and iron, and just 2 mg of sodium. Take that, 100 calories snack foods.

There is not much that beats a day in the orchard picking apples. But when autumn offers up a rainy day, picking pears from a grocery bin is a close second, especially when you appreciate the treasure that they are.

Pear Crisp

10 medium sized pears

3½ C rolled oats

2¼ C whole wheat pastry flour

1 tsp cinnamon

½ tsp ground ginger

Pinch ground cloves

¼ tsp salt

½ C chopped walnuts or pecans, or a mix

¾ C organic sugar

1/3  C canola oil

Water

½ to ¾ C pear or apple cider

Preheat oven to 350 degrees.

Core and thinly slice the pears. Place half of the pears in a 9 x 13 glass pan.

Mix together the oats, flour, cinnamon, salt, nuts, and sugar.

Stir in the oil, making sure to coat all of the ingredients lightly. Stir in water by the tablespoons until the crumb mixture begins to hold together. It should not be sticky, nor should it be too dry.

Spread half of crumb mixture over pears in pan. Top with remaining pears, and then the rest of the crumbs.

Pour the cider over the top.

Bake, covered, for 30 minutes. Remove foil, and continue baking for 20 minutes, or until top is deep golden and the crisp is bubbly.

Enjoy hot, room temperature, or cold. Try it topped with ginger ice cream!