The BARTLETT Pear in all its Forms
The Bartlett,
or William pear, comes in two varieties: yellow and red. Both are
tasty, juicy and sweet. To ripen them perfectly, store them in a
fruit basket at room temperature Once firm ripe, cover them with a
paper towel and place them in the lower part of the refrigerator.
Pears are best consumed soon after ripening before their flesh
becomes pulpy.
The Bartlett, or William pear, comes in two varieties: yellow and red. Both are tasty, juicy and sweet. To ripen them perfectly, store them in a fruit basket at room temperature until yellow Bartletts turn from light green to golden yellow or red Bartletts go from green with a red tint to yellow with a red tint. Once firm ripe, cover them with a paper towel and place them in the lower part of the refrigerator. Pears are best consumed soon after ripening before their flesh becomes pulpy.
Yellow or red, Bartlett pears cook well and lend themselves to many culinary preparations. A sliced pear weighing on average 5 to 6 oz (155 g) yields about 1 cup (250 mL) of fruit. Lemon juice sprinkled on pear flesh keeps it from darkening. They are best cooked before fully matured.
| Preparation | Sublimr pear pairing | |
| Plain | Peeled or not, whole or quartered; | Goat cheese, cheddar, brie and camembert or a more full-bodied cheese such as Oka, gorgonzola, parmesan or Roquefort ; Walnuts and almonds; A foie gras spread or a game terrine on walnut bread ; A bite of black chocolate. |
| In salads | Peeled, quartered, sliced or in chunks | Field salad, celery, endive, watercress or radicchio; Sprinkled with ground pepper, excellent to complete a shrimp, chicken, ham or other cold cut salad; In fruit cocktails, with nuts, hazelnuts, dried figs and raisins. |
| Cooked- Salted recipes | Peeled, whole, halved, quartered, sliced or in chunks; | Quartered or in chunks, sautéed in butter as a garnish for a ham pizza or served with a rack of lamb, salmon filet, pork tenderloin or a game or duck based dish; In chunks in a ham or lardoons omelette. |
| Cooked - sweet recipes | Peeled, whole, halved, quartered, sliced or in chunks; | Whole or poached in a sugar syrup (1 cup of water for 1/2 cup of sugar flavoured with cinnamon, in a sweet and spiced red wine or porto; In the oven, minced, sprinkled with lemon juice and dusted with sugar and pistachios; Quartered or in chunks, sautéed in butter as stuffing for a crepe covered with a caramel sauce or maple syrup; Quartered, coated with sugar and frying batter then deep fried in oil (fritters) ;In the oven, halved, stuffed with a mixture of dried fruits, pecans and butter, and sprinkled with cinnamon. |
Pears are also delicious served as a mousse, sherbet, sauce, jam or chutney. Add them to soufflés, yoghurts, pies, cakes and clafoutis. And don't forget the traditional Belle-Hélène pear (poached pear served with vanilla ice cream and a chocolate coulis)… Who can say, “no”?
- Bartlett Pear Wafers
- Crab-Pear Morsels
- Fruit Ketchup
- Pork Tenderloin Stuffed with Pears and Maple
- Red Slaw with Apples and Pears
- Three-Fruit Jam
- Wine-Poached Pears