I wrote on the shopping list — a pair of each kind of pear, and delighted in imagining my husband slowing down enough to find two pears of each type from the abundant fruit at the Co-op during harvest time. He did it with flying colors — bringing home Green Bartlett, Abate Fetel, Star Crimson, Bosc, Yoinashi, and Hosui. Nothing beats a week-long pear tasting party. We both adore pears and love to slice and luxuriate in their unique flavors. I’m slurp-eating a Star Crimson as I type, oh my.

A World of Flavor

We’re all familiar with Green Bartletts, so versatile for fresh eating, canning, and baking. Abate Fetel is new to me—an Italian variety which is honey flavored and buttery. The Star Crimson are striking beauties, delicious and will transform your table into a Dutch still life. Bosc pears, with their long, tapering necks and russeted, bronze skin, spicy and firm, with a density that holds up well when cooked, making them ideal for baking, poaching, and roasting. I now own an Asian pear tree, so I’m developing an appreciation. Both Yoinashi and Hosui possess a delicate, refreshing crunch.

Pears of My Past

I grew up in the Rogue Valley, which in those days was pear country. Now it’s vineyards, but Harry and David’s Royal Riviera pears, a type of Comice, were available in boxes as seconds. Just as we celebrate the Rhody parade, the pear blossom parade took place in Southern Oregon. In my childhood, we ate pears fresh or canned in syrup, so the paradise of pear opportunities was not — shall I say it? Apparent. It is, after all, my prerogative to pun. I would name Comice my absolute favorite, but I’m content with a Bartlett or Bosc as a snack or on my porridge.

Pairing Possibilities

What to pair with pears? A pear alone is sufficient, but let’s get a little crazy and explore the possibilities.

French Flair

The French indulge in a longstanding love affair with pears. For French-inspired pairings, start with a selection of cheeses such as Brie and Camembert, known for their creamy textures and mild taste. Add Roquefort for a contrast, which pairs with the sweetness of pears. Include accompaniments like honey or fig jam.

Italian Harmony

Italy’s culinary tradition embraces the harmony of sweet and savory, making pears a perfect addition to an Italian-themed pairing. Choose Gorgonzola, a rich blue cheese, to pair with the juiciness of pears. Prosciutto, with its salty profile, complements the fruit. Add some toasted pine nuts or walnuts for crunch, and perhaps a drizzle of balsamic glaze for an extra layer of flavor.

Chinese Elegance

In Chinese cuisine, people often appreciate pears for their cooling properties and use them in both savory and sweet dishes. Include slices of Asian pears, known for their crispness. You might add a small dish of pear syrup made with rock sugar, a traditional Chinese treat. Complement these with some jasmine tea for sipping.

Whether you enjoy pears on their own or paired, they never fail to delight. Here’s to savoring and celebrating the simple pleasures they bring. After all, life is pear-fect as it is.

Sidonie Maroon is the Food Co-op’s Culinary Educator. Find more of her articles, recipes, Community Cook world recipe collections under Learning at www.foodcoop.coop.

Pear Betty with Pistachios

The natural sweetness of Bartlett, Bosc, or Anjou pears is enhanced with apple cider vinegar, coconut palm sugar or brown sugar, cinnamon, ginger, and vanilla extract. Topped with a blend of sourdough breadcrumbs, pistachios, and melted butter, this dessert bakes to a golden perfection.

Pears

4 Bartlett, Bosc, or Anjou pears, cored and diced into cubes (peeled or unpeeled, your choice)

1 tablespoon apple cider vinegar

¼ cup coconut palm sugar or brown sugar

2 teaspoons cinnamon

1 teaspoon ground ginger

2 teaspoons vanilla extract

Bread Topping

2 cups fine sourdough breadcrumbs

½ cup pistachios, finely chopped

½ cup coconut or brown sugar

¼ cup melted unsalted butter

Pinch of sea salt

1. Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch casserole dish.

2. Prepare the Pear Mixture: In a large bowl, mix the diced pears with apple cider vinegar, sugar, cinnamon, ginger, and vanilla extract.

3. Prepare the Bread Topping: In another bowl, combine the fine breadcrumbs, chopped pistachios, sugar, and melted butter.

4. Assemble the Pear Betty: Spread the pear mixture in the casserole dish and top with the breadcrumb mixture, pressing gently.

5. Bake: Cover and bake for 20 minutes, then uncover and bake for an additional 20 minutes or until the top is golden and the pears are tender.

6. Serve: Serve warm with vanilla ice cream or whipped cream.