The Yummy Nature of Pears

Biting into a crisp, ripe, juicy pear is one of the most sensual food experiences I know. The succulent flesh yields just enough to be seductive, but firm enough to offer just the right touch of “hard to get”.

Native to the northern regions of Asia, the pear has been around since prehistoric times, where it grew in the wild. Held in almost mystically high regard by the Greeks, Romans and Egyptians, the pear, said to create love and fertility, has been cultivated for more than three thousand years.

A member of the large rose family, the pear is a close relative to the almond, apple and apricot, with the varieties we know today in cultivation since the seventeenth century, when breeds were crossed to improve taste and texture. Like the apple, the pear likes to grow in temperate climates, but is, in fact, a bit more sensitive to temperature change.

Most pears have an oblong shape with a swollen bottom, creating a visually seductive teardrop shape. The delicate, edible skin that houses the succulent, cream-colored flesh of most pears is fine textured and easily bruised. These beauties like a tender hand.

Pears do not ripen well on the tree and are often picked before they are fully ripe. This prevents the flesh from becoming gritty and granular. By ripening pears at a slightly cool or room temperature, the starch in the flesh gradually turns to sugar, resulting in a smooth, tender, pleasant texture.

Used in ancient healing practices to create perfect skin and cleanse the body of toxins, pears are a rich source of vitamin C, fiber and trace minerals. Choose pears that are smooth and firm, but not overly hard, as these will take a long time to ripen. Pears should be free of mold and bruises and yield ever so slightly to the pressure of your touch.

Highly perishable, unripened pears can be stored at room temperature until ripe, but keep a close eye on them, as they will over-ripen quickly. Once ready, keep pears in the refrigerator and even then, they will be at their best but a few days. Do not stack pears too closely together, as they produce ethylene gas, which hastens spoilage. Also, keep pears away from foods with strong aromas, as their porous flesh will take on the essence of any surrounding foods.

With hundreds of varieties to choose from, pears are a delightful addition to any autumn table. Here is one of my favorite recipes.

To prepare the filling, toss the pears in lemon juice with salt and allow to stand for 5 minutes. In a cast iron, 10-inch, deep skillet, combine oil, rice syrup, spices and lemon zest. Cook over medium-low heat until loose, about 2 minutes. Drain pear slices and arrange in the skillet. Top with raisins and cook over low heat, until dark and caramelized, about 15 minutes. Arrange in a decorative pattern on the skillet surface. Turn off heat.

Preheat oven to 325º. Make the cake by combining flour, baking powder and salt in a mixing bowl. Whisk briskly. Stir in oil and rice syrup. Slowly mix in Blend to create a smooth batter. Spoon carefully over arranged pears to evenly cover the skillet. Bake for 35-40 minutes, until the center of the cake springs back to the touch or an inserted toothpick comes out clean. Remove from oven, run a sharp knife around the rim of the skillet to loosen the cake and immediately invert it onto a platter. Carefully remove any fruit that is left behind and replace it on the surface of the cake.

Makes 6-8 servings.