Heraldnet.com
TUESDAY, FEBRUARY 9, 2010 4:17 pm
LocalNorthwestNation & WorldPoliticsSpecial ReportsPhotosColumnistsMultimedia 
Blog
The Mudrakers
New raised beds bring visions of sugar snap peas, pumpkins!
Your town news
Support Groups
Judyrae Kruse
Reader recipes and more from Food columnist Judyrae Kruse.
•Latest: The Forum: Weighing in on Bangalore soup
Sharon Wootton
Sharon Wootton writes about outdoor activities.
•Latest: Learn about wolverines, orcas and more at wildlife series
 
WEEK IN REVIEW
Monday


Lynnwood woman knew area's stories long before ...
Everett rethinks boutique wineries
A tidy lawn could be law in Lynnwood
Sunday


Marysville family comes together amid devastati...
Monroe Correctional Complex to lessen security ...
Extra patrols will be watching for drunken driv...
Saturday


Olympics are in the air
Everett police officers cleared in 2008 shootin...
Edmonds woman leaves gift of millions
Friday


Budget squeeze may close beloved Trafton school
Endgame near on airport flight debate?
Aaron Reardon laments political sparring with c...
Thursday


4-car police pileup in Everett under investigation
Edmonds educator, famous announcer dies
Bill would suspend limits on tax hikes
Wednesday


Citizenship classes: All for a better life
Many Snohomish County kids haven't had second d...
Snohomish County jail thrives under sheriff's m...
Tuesday


Mukilteo kids’ cards help Haitians
County Council increases scrutiny on Reardon
Pentagon report a good sign for Everett's Navy ...
 

ADVERTISEMENT

Living   Print This Article  Email This Page  Subscribe Now! facebook digg reddit del.icio.us fark stumble

 
ADVERTISEMENT
 
CONTACT THE HERALD
Melanie Munk, Features Editor
munk@heraldnet.com
 
Published: Tuesday, November 17, 2009

Pears can give your dessert a little extra class

Pears with their graceful shape and floral flavor have an elegance that few fruits can command. They have a distinctive, pleasantly grainy texture that distinguishes them from their botanical cousins, apples.

Pears and apples are often interchangeable in recipes, but using pears is a sure way to amp up the classiness factor in a dessert.

Pears are perfect with cheese; a strong blue cheese and a sweet juicy pear are a match made in heaven.

Pears, like apples, come in a multitude of sizes and types. There are two main varieties: bell-shaped European varieties and round apple-crisp Asian pears.

Pears are best in late summer and fall. Ripe pears will have a slight give at their neck and a pleasant floral aroma.

Pears ripen off the tree, which is why they can come to market rock hard. They will soften when left at room temperature, but tucking them into a sealed paper bag with a banana speeds up the process. Pears suited for eating out of hand or serving with cheese are juicy Anjou, Bartletts or Comice (think ABC).

When cooking, use the dense, tan-skinned Bosc pears. They transform into delicious tender fruit when roasted or poached.

For a great all-purpose pear, seek out the speckled pint-sized Forelle. Asian pears, which are crisp and juicy, are great sliced in salads and relishes.

Food Network Kitchens

COMMENTS | Be the first to comment

Log in or register to post a new comment.


To read other terms and conditions, click here

Other Advertisers
Top Cars
Top Homes

ADVERTISEMENT