Comice Pear

 I have a confession to make.  I used to be wary of buying any pears that weren’t of the canned variety.  My caution wasn’t baseless.  It seemed that every time I bought a fresh pear I either ended up with a tasteless rock hard specimen or an overripe mushy mess.  I never could find that perfect stage of ripeness  – juicy yet firm enough not to mush to bits.  Canned was safer.

Jerzy Boyz Farm changed my canned pear ways.  I discovered Jerzy Boyz Farm at the University Farmers Market a few weeks ago when I was looking for apples.  While perusing my apple choices I was asked if I would like to sample a comice pear.  I did.  The taste was everything that a pear should be, sweet with a hint of winter warmth and at the perfect stage of ripeness.  I bought two.  When I got home I put them in the fruit bowl and waited.  I tried the first one that night – a bit too hard. but still flavorful.  The one I tried the next day made me say goodbye to canned pears forever.  In a word, it was perfect.I’ve since tried purple goddess pears, which I love having with morning oatmeal and even given Bartletts another try.  I’ve also picked up some ripening tips. 

Purple Goddess Pear

How to tell if a pear is ripe: Check the neck.  Apply gentle pressure to the neck of the pear with your thumb.  If it yields to the pressure the pear is ready to be eaten.

How to Ripen Your Pears: Just leave them out at room temperature and check them every day.  If you want to speed up the process put them next to bananas which naturally give off ethylene to help speed up the ripening process.

How to Slow Down Ripening: Bought to many pears to eat at one time?  Put them in the refrigerator and pull out the amount you want to eat a day or two before.  Refrigeration slows down the ripening process put it doesn’t stop it so this trick will only work for four or five days.

Nothing says summer in winter like fresh pears, making them a perfect Tuesday Treat.  At an average of 81 calories, .1 grams of fat and 4.3 grams of fiber per pear, this is one Tuesday Treat you can indulge in as long as pears are in season.

Domle! Usa e mai incolo…Frati pe viata…Ai nevoie de un taxi?Merge, merge?Hai sa ne jucam cu renul…Da, s-au hai sa i-o umflam:))
Trebuie sa citesc cartea asta…
Si asta ca sa vedeti ce inseamna : sexy:))

De multe ori suntem stresati cand mergem in vizita, sa oferim cate un cadou, sa nu mergem cu mana goala…mai ales daca nu este iarna ( in acest anotimp macar purtam manusi…).
Atunci trebuie sa luam ceva frumos si util…Intrebare cui? Barbatului? nu merge, Doamnei? se simte barbatul discriminat…
Cel mai bine este un cadou util si frumos, usor de transportat….ca mai jos…stiind ca Doamna nu va fi geloasa pe aceea blonda….dorita de multi….

The Greek poet, Homer, called pears, “a gift from the gods,” and it’s not hard to see why—their delicate sweet flavor, sumptuous texture and joyously juicy flesh have won the world over for thousands of years, across thousands of miles.

Though most pears originate from one of two genetic strands—Pyrus communis from Europe and Pyrus pyrifolia from Asia—there are hundreds of pear varieties available in the world today. Lucky for us in the Northwest, we have ideal pear growing conditions and get to taste nature’s bounty of this wonderful fruit from our local orchards throughout the year.

Pears are extremely versatile. They can be eaten raw, baked, poached, sautéed or grilled and used to compliment sweet or savory flavors.

Our culinary experts love to use pears as an ingredient in holiday desserts—such as tarts and crumbles—as a simple, yet sophisticated appetizer or snack with a cheese plate. In particular, our Burnside cheesemonger, Susan Walrabenstein, recommends matching the sweet, spicy notes of pears with creamy blue cheeses, such as local favorite Rogue Creamery Blue Cheese.

Pairing with cheese is just the tip of the iceberg. There are so many wonderful ways to incorporate this “gift of the gods” into your fall and holiday menus. For ideas on how to use the many varieties of pears available in the Northwest and how to choose which variety is right for your culinary exploits, we’ve put together a list of our favorite pears.

Bartlett: Bartlett pears grow year-round and are wonderful for canning. Their signature grainy texture and clean, simple sweetness make them great for poaching, baking and sautéing as well.

Anjou: Anjous also grow year-round. As with most pears, they are best when ripened on the counter or in a paper bag after purchase, and have hints of spice in their flavor. This makes them ideal for baking in pies and cobblers, as the nutmeg and cinnamon notes come through in delicious ways.

Bosc: Bosc pears stand up extremely well in baking, poaching and sautéing. They have a firmer texture, which provides crisp, crunchy bites. They’re also very tasty in cobblers and tarts. Their elegant shape and sophisticated flavor makes them a favorite pairing for fine chocolate and caramel.

Seckel: These bite-sized beauties are proof that good things come in small packages. They are great for pickling and spicing, but also pair wonderfully with gourmet cheeses.

Asian Pears: All pears are relatives of apples, but none combine the attributes of both fruits as well as the Asian pear. Asian pears are crunchy like an apple, but have a more velvety texture and the clean finishing flavor of a pear. They are a delightful out-of-hand snack and go nicely with Brie, or Cambert cheeses.

Forelle: Forelle pears develop a gorgeous blush when they ripen. Their outer color makes for stunning decorative arrangements and their inner tastiness is a guaranteed crowd-pleaser alone or with a cheese alongside them.

Comice: Comice pears are widely considered one of the finest varieties of pears due to their smooth texture and ultimate juiciness. They are a decadent luxury when poached and a yummy snack on their own or with cheese.

Taylor’s Gold: A natural mutation of the Comice pear discovered in New Zealand, Taylor’s Gold pears have spicy notes and rich flavor beneath their cinnamon-colored skin. They can be substituted for Comice pears in any recipe.