Years ago, a Plant the Town initiative in Columbus saw hundreds of Bradford pears planted along highways and byways in the city. The tree known for its white spring blossoms seemed to become all the local rage, as they say. When I needed a planting for a corner of our yard, I purchased one. I thought I was buying a smallish tree that would produce a cascade of flowers, not fruit. As it turned out, this instance helped teach me how important it is to read the entire tag on the tree.
The short of it is, my particular tree graces us, not with a spring “snowfall” of blossoms, but with more pears than we can possibly eat or even give away. Many become lawn mower fodder. But lucky for me, some of this summer’s crop came back to us as a pear cobbler, an unexpected treat made by a sister-in-law. It was delicious. The fact that the fruit was from our own tree made it even moreso.
Our prolific pear tree is about played out, but this past weekend a friend in eastern Lowndes County, whose trees are about to present her with more than she knows what to do with, was offering them around in advance. It made me think of ways to use pears that I often overlook. Their mellow, juicy flavor works well with so many others, sweet or savory. Poach them, grill them, roast them, bake them. Toss them in salads, pair them with pork tenderloin, bundle them with chicken and mozzarella, use them in bread, cakes and tarts, even soups. And then there’s one of easiest and one of my favorites — a pear half on lettuce, topped with a dab of mayo and shredded cheddar. Why some folks from beyond the Deep South act surprised to see this, I’m not sure. I’m guessing their mamas never made them pineapple-and-mayo sandwiches either.
The advent of autumn is a good time to try out at least one new way to enjoy pears. One of today’s recipes might tempt you.
APPLE-PEAR PUFF PANCAKE
Prep/total time: 30 minutes
Makes 6 servings
3 tablespoons butter
4 large eggs
1 cup 2 percent milk
1 cup all-purpose flour
1 tablespoon sugar
1/8 teaspoon ground nutmeg
3 tablespoons butter
3 medium apples, sliced
3 medium pears, sliced
3 tablespoons sugar
Maple syrup, optional
(Source: tasteofhome.com/Carol Williams)
PEAR COBBLER
4 cups peeled, sliced pears
1 stick butter
1 cup self-rising flour
1 cup sugar
1 cup milk
(Source: Eleanor Hairston, Columbus)
PEAR STREUSEL PIE
Makes 8 servings
4 cups peeled and sliced pears
1/4 cup sugar
1 tablespoon lemon juice
1 tablespoon margarine
1/4 teaspoon salt
1/8 teaspoon mace
1 tablespoon cornstarch
1 tablespoon water
1 pie crust, unbaked
Streusel topping:
1/4 cup brown sugar, firmly packed
1/2 cup flour
2/3 cup coconut
1/4 cup margarine
(Source: lsuagcenter.com)
GRILLED CHICKEN WITH ROSEMARY PEARS AND CHEESE SAUCE
Prep time: 10 minutes
Cook time: 30 minutes
Makes 4 servings
4 chicken breasts
3 tablespoons olive oil
1/2 teaspoon powdered garlic
1/2 teaspoon dried herbs
2 Anjou pears, cut in wedges
1 Bosc pear, cut in wedges
4 rosemary branches
2 tablespoon butter
1 cup sour cream
1/2 cup milk
1 cup Parmesan cheese, grated
1 pinch nutmeg
Salt and pepper
(Source: usapears.org)
FRESH PEAR CAKE
Serves 16
2 cups sugar
1 cup oil
3 eggs (or egg substitute)
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg or mace
3 cups chopped raw pears
1 cup chopped pecans
(Source: lsuagcenter.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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