Pear-fect Fall Dishes

STORY AND PHOTOGRAPHY BY NATALIE FINDLAY

The thermometer has dipped,

and it’s time to add warming foods to our days as we head into the winter months. Pears are a versatile way to add a traditional fall fruit to your diet that is both nutrient-dense and high in fibre.

There are a number of different kinds of pear to choose from. The most common at your grocery store or farmers market are Anjou, Bartlett and Bosc.

Bartlett are the sweetest and softest when ripe. Anjou are medium sweet but still soft, and Bosc are the least sweet and firmer than the other two. While they are fairly interchangeable, you might find a sweeter pear more suitable to certain dishes and a firmer, less sweet pear better fitting for others.

Pears are adaptable to both sweet and savoury flavours as these recipes will attest.

Pear Crostini Makes 8

¼ cup (60 mL) ice wine ¼ cup (60 g) golden raisins 6 slices sourdough baguette Drizzle olive oil 1 ripe pear ¾ cup (150 g) ricotta Pinch sea salt Sprinkle fresh cracked black pepper Drizzle honey

1. Add ice wine and raisins to a small pot and simmer over low heat until the majority of the liquid has absorbed into raisins, approximately 5 - 7 minutes. Remove from heat. Set oven to broil. 2. Slice baguette into 6 x 1 cm slices. Drizzle with olive oil on both sides. Place on a baking sheet and in the oven and toast until browned. Flip bread and brown

Pear Crostini

on the other side. Remove from oven. 3. Core pear and slice into thin strips. 4. For each baguette slice, top with 1 Tbs (15 mL) ricotta, sprinkle with sea salt, top with slices of pear, raisins, and freshly cracked black pepper. Drizzle with honey if desired.

This is great for an appetizer for parties, as well as the filling in a toasted sandwich for an interesting switch-up in your lunch box.

Roasted Pear Salad Serves 6 as a side dish

Mustard Thyme Salad Dressing Makes ½ cup (120 mL)

2 small cloves garlic, finely chopped 1 tsp fresh thyme, finely chopped 1 tsp (5 mL) Dijon mustard 1 tsp (5 mL) apple cider vinegar 1 tsp (5 mL) honey pinch salt & pepper ½ lemon, zested ¼ cup (60 mL) olive oil

Roastted Pear Salad

Combine the garlic, thyme and the rest of the ingredients in a small glass jar, shake until blended. Can be stored in the fridge 3 - 5 days.

Salad 3 slices bacon 2 pears, sliced Drizzle honey Pinch salt 6 cups mixed greens 1/3 cup gorgonzola ½ cup blackberries (or pomegranate or raspberries) ¼ cup walnuts

1. Preheat oven to 375º F. 2. Line a baking sheet with parchment. Add 3 slices bacon plus the slices of pear. Drizzle pear with honey and sprinkle with sea salt. Bake 15 - 20 minutes or until bacon and pears are browned. 3. Cut bacon into cubes. 4. Add greens to a large serving plate or bowl. Top with pear slices, bacon, gorgonzola, blackberries and walnuts. Drizzle with the mustard thyme dressing.

Oven-Baked Pear Crisp Makes 4

2 pears ½ cup rolled oats ½ cup almond flour ½ cup brown sugar 1 tsp cinnamon ¼ tsp allspice 5 grates nutmeg Pinch salt ½ cup cold butter ½ cup slivered almonds ½ cup pecans 1. Preheat oven to 375º F. 2. Cut pears in half and remove core. Place on a lined baking sheet or low-sided baking dish. 3. In a small bowl combine: oats, almond flour, brown sugar, cinnamon, allspice, nutmeg, salt, cold cubed butter, almonds and pecans. Use fingers to massage butter into pea size pieces. 4. Top pears with oat mixture. Bake for 25 - 30 minutes. Remove from oven.

Can be served warm or room temperature, by itself, with ice cream or whipping cream for a lovely dessert or with a dollop of Greek yogurt for breakfast.

Note: This crisp can be baked separately or on top of the pears. If baking separately, you can store for 5 days. This crisp could also be added to the pear compote.

Pear Compote Serves 4

1 cup prunes 1/3 cup (75 mL) Maker’s Mark bourbon (or more water or other alcohol) 4 pears 1 bay leaf 1 tsp fresh ginger, grated 1 tsp cinnamon Pinch ground clove 1 tsp (5 mL) vanilla extract ¼ cup (60 mL) maple syrup

Oven-Baked Pear Crisp and Pear Compote

1. Cut each prune into quarters. 2. In a small bowl add prunes and bourbon or water if not using alcohol. Simmer over low heat until the liquid has absorbed into the prunes. 3. Core pears and cut into medium size cubes. Add to a medium size pot along with the bay leaf, ginger, cinnamon, and clove. Cook over medium low heat approximately 10 minutes. Remove from heat. 4. Add the vanilla extract, maple syrup and the prunes. Gently stir together. Let cool. Can be stored for 5 days in the fridge.

Note: Can be enjoyed both warm and cold any time of day.

Natalie is a freelance writer, photographer and pastry chef. A graduate of Cordon Bleu’s pastry program, she manages her own business too to create custom-made cakes.