01/03/2002

by Anai Rhoads

The fragrant fruit we call "pear" originated alongside Russia's snow-capped Caucasus Mountains which extend between the Black and Caspian seas. Travellers have shared the odd shaped fruit's delight through such countries as Argentina, Australia, Chile, China, France, S. Africa, and the United States.

The pear did not only gain steady popularity for its sweetness, but it has been labelled a cancer fighting food. Its high fibre content and pectin have been estimated to lower serum cholesterol levels. Who knew something so sweet would be good for you too?

You may find the classic shape sitting in the produce aisle of your favourite supermarket, but just how many kinds of pears are there?

Anjou (On-ju) - These green, egg-shaped pears are sometimes called Beurré d' Anjou or d' Anjou. They are best suited for salads but can be broiled, roasted or baked.

Bartlett (Bart-let) - Bartletts are highly aromatic pears. This variety is typically green and can change to a bright yellow colour when ripe. The Red Bartlett shares the same fragrance and full flavour as does the classic yellow Bartlett.

Bosc (Bahsk) - A very earthy coloured pear that carries a long stem. It is unmistakable in its unique colour and elongated neck. Bosc reigns over the other varieties for its ability to retain its shape and texture during the cooking process. Bosc can be baked and even broiled.

Comice (Co-meece) - This French pear is known properly as Doyenné Du Comice. Most often green in colour with peppered blush spots, this pear harvests various shapes and sizes. Newer varieties are entirely red, but all Comices share their full, sweet flavour. Although available year-round, the Comice is best known as the classic "Christmas Pear".

Forelles (For-ell) - A brilliant winter pear that expresses it's lenticles in gallant style. Their red freckles seem to surface beneath the grassy green skin. Eventually, displaying a sunlit yellow as they finally ripen. The time necessary to ripen Forelles depends on how ripe the fruit was when purchased. It should be noted that the Forelles is not used in many recipes. It is best sliced and eaten raw alongside a variety of fruit.

Seckel (Seck'l) - These miniature, round pears carry a short stem. Don't let their size fool you - they are the ultimate sweet treat. Their peel can be bright green, but are mostly known for their rich dark red suit. Seckels have proven themselves to be a worthy centrepiece. These dwarf sized pears are perfect for a lunch box snack. These are but a few varieties to look out for when shopping for a pear. Ask your produce representative for assistance in choosing the best one for your recipe.

In order to encourage ripening of the fruit, place the pears either alone or with a banana in a closed paper bag. The Bartlett is most obvious when ripe, but you may encounter trouble deciphering ripeness when dealing with Anjou, Bosc or Comice pears as they seldom change colour when ripe. Be sure to check your pears daily, for they ripen anywhere from a day to a week. It is ideal to purchase your pears before they are ripe, so that they are ready for just in time for your recipe.

Overly ripe pears are useful as well, as they can be turned into spiced jam or marmalade. Remember that the skin of a pear is very nutritious, so wash it well and add it to your recipe if possible.

Be creative with this fruit. You may use a recipe catered solely to pears, or even create your own family favourite. Pears add a unique flavour to your salad, desserts, baked meals and even soups.

If you are just getting started with pears, try incorporating them into your breakfast menu. Use them in your vegan pancakes, waffles, hot oatmeal, muffins, or just as a topping. Spice up your pears and bake them.

For lunch, slice up a pear and add it to your salad. Throw in a few walnuts, crumble your favourite vegan crackers as croutons, and add raisins to make your mid-day meal complete. The possibilities are endless.

Here is a recipe I have created to get you started on your way to enjoying this versatile fruit:

Anai's Red Pears

This meal will take roughly 20 minutes to prepare. Serves 2.

Ingredients:

• 2 ripe pears
• 1 cup cranberry juice
• 1 tablespoon sugar
• pinch of grated lemon and orange rind
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

Method:

Peel, core and halve pears length wise. In a medium size saucepan, combine all the ingredients; bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until pears are tender. This can be served warm over pancakes or waffles.

However you decide to employ the pear, it won't take long before you fall in love with this sweet and juicy nature. With a little imagination, you will create wonderful new meals in no time.

© Copyright 2002 Anai Rhoads. All Rights Reserved.