California Pears
The Bartlett Pear
variety originated in Berkshire, England, in the 17th century.
There are hundreds or varieties in the world. With its voluptuous contour, the pear is among the world's most alluring fruits. A teardrop shape and tender, golden skin surround a fine-grained, buttery-textured flesh with a juicy, sweet flavor and pleasant aroma.
Fresh pears alone make a flavorful snack or appetizer. They're also great tossed in salads, made into jelly, jam or preserves, used in desserts and other baked creations, blended into fruit drinks, and used in a creatively fresh approach to salsas or chutney.
- Always ripen California Bartlett pears in a bowl at room temperature. Once they have reached desired ripeness, place them in the refrigerator to slow further ripening.
- Green and firm pears will take four to six days to ripen at room temperature (avoid refrigeration).
- Pears turning from green to yellow and losing their firmness are ready to eat in two to three days (unless you prefer eating firm, crunchy pears).
- When pears are golden yellow, they are at their ripest, juiciest, most flavorful stage.
- California Bartletts that are ripe need to be handled gently to avoid bruising.
- Depending on the stage of ripeness, California Bartletts can
hold in the refrigerator for almost a week.
- To help cut or sliced California Bartlett pears retain their color, dip them into a mixture of 1 tablespoon lemon juice and 1 cup water.
- A ripe but firm California Bartlett is perfect for poaching or baking.
- An overripe California Bartlett makes a great base for a blended drink.
- To remove the skin from a Bartlett, hold the pear firmly in one
hand and using a sharp paring knife, carefully remove the thin
outer layer of skin. You may use a vegetable peeler but make sure
the blade is very sharp.
 Grilled Salmon and Bartlett Pear Salad with Hazelnuts |
Pear-Berry Breakfast Shake
Combine 1 large Bartlett pear and one 8-ounce container of raspberry or boysenberry flavored lowfat yogurt; 2 tablespoons wheat germ; 1/2 cup skim milk; 1 teaspoon lemon juice; egg substitute equivalent to 2 eggs and a dash of salt in blender. Blend until smooth and creamy. Pour into two 12-ounce glasses.
Baked Breakfast Pears
Core whole fresh Bartlett pears or pear halves, leaving stems intact; drizzle with honey or maple syrup and bake until tender. Serve warm or chilled with milk or cream.
Pear Nutty Toast Topper
Serve hot toasted wheat bread spread with peanut butter and topped with fresh Bartlett pear slices.
Chicken-Pear Sandwich
Blend chopped ripe olives with mayonnaise and spread on thin wheat bread slices. Top with fresh Bartlett pear wedges and sliced chicken, turkey, or ham for a "change of pace" sandwich filling.
Pear and Avocado Salad
Arrange fresh Bartlett pear and avocado wedges on lettuce-lined plates; mound orange segments in center and serve with light vinaigrette dressing.
Nutty Pear and Cheese Sandwich
Mix 3 ounces softened cream cheese with 1/2 cup finely shredded carrot or zucchini; 2 teaspoons honey; 1 small fresh Bartlett pear, cored and coarsely chopped; and 1/4 cup chopped peanuts or pecans. Spread 1/4 cup of mixture on whole wheat bread. Top with crisp lettuce leaf and another slice of bread. Serve fresh Bartlett pear slices dipped in lemon juice for garnish.
Pear Sauce
In medium saucepan combine 2 tablespoons sugar and 1 teaspoon cornstarch. Add 1/2 cup water, a piece of lemon peel, 1 tablespoon lemon juice and a pinch of salt. Cook and stir over moderately high heat until thickened. Gently stir in diced fresh Bartlett pears. Remove from heat. Serve at room temperature over cheesecake or fresh fruits.
Pear à L'Orange
Whisk orange marmalade, fresh orange juice, vanilla and dash of balsamic vinegar together. Stir in sliced fresh Bartlett pears and let marinate at room temperature for 3 to 4 hours, stirring occasionally. Chill and serve over sliced pound cake.
Carrot Cake Plus
Combine 1 cup pineapple juice with 3 tablespoons cornstarch and cook until thick. Stir in 1 cup well-drained crushed pineapple and 1 cup diced fresh Bartlett pears. Spread between layers of carrot cake and frost with cream cheese.
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