Spherical, bell-shaped, tawny red, golden yellow, celadon green – Pears! They are in season!
Skins on – skins off, whole, quartered or thinly sliced, pears are an irresistible sweet, juicy fruit that is easy on you palate and begs to be added to deserts, appetizers or libations. Give these recipes a try.
Lattice-Crust Pear Pie ( Epicurious)
- 3 tablespoons all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- 2/3 cup plus 1 tablespoon sugar
- 2 1/2 lb firm-ripe Bartlett or Anjou pears, peeled, each cut into 8 wedges, and cored
- 1 tablespoon fresh lemon juice
- Pastry dough
- 1 tablespoon milk
Put oven rack in middle position and preheat oven to 425°F.
Whisk together flour, nutmeg, salt, and 2/3 cup sugar. Gently toss with pears and lemon juice.
Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9 1/2-inch glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust. Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into a roughly 16- by 11-inch rectangle. Cut crosswise into 12 (1-inch-wide) strips with a pastry wheel or a sharp knife. Spoon filling into shell. Weave a lattice pattern over pie with pastry strips. Trim edges of all strips close to edge of pie plate. Fold bottom crust up over edges of lattice and crimp edge. Brush lattice (but not edge) with milk and sprinkle lattice with remaining tablespoon sugar.
Bake pie on a baking sheet 20 minutes, then reduce oven temperature to 375°F and cover edge of pie with a pie shield or foil. Continue to bake until crust is golden brown and filling is bubbling, 50 to 60 minutes more. Cool pie on a rack to warm or room temperature, at least 2 hours.
Rather not bake? No problem. You can savor pear pie at The Orchard House in Caldwell.
Koenig Distillery and Winery Fresh Pear Martini
- ¼ of very ripe Bartlett pear
- 1 oz simple syrup
- Juice of ½ a lime
- 2 oz Koenig Potato Vodka
- 1 oz Koenig Pear Brandy
- Thin slices of Bartlett pear for garnish
- Combine the pear, simple syrup, lime juice, vodka and brandy in a blender.
- Blend until the pear has been crushed.
- Combine the mixture with ice in a martini shaker.
- Shake until ice crystals form.
- Strain into a martini glass.
- Place the pear slice in the glass.
What’s in season? Download printable calendar
Please share your favorite pear recipe.
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