There are several types of pears.
Anjou pears are typically available October through June. This is the type of pear that is commonly used for baking as they hold their flavor and texture even when cooked. They are also good for use in salads. While some prefer to refrigerate their Anjou pears, they are best left at room temperature.
Bartlett pears are the types of pears most commonly used for canning. These pears are usually available from July to December. They can also be used in baking.
The comice pear is perfect to use in fruit displays as well as in salads. Like all the other types of pears, it is also wonderful eaten fresh. While it may be refrigerated, this pear will not ripen unless left at room temperature. Once fully ripe, it can be refrigerated. This pear is available from August to March.
This type of pear is less commonly found than some others. Asian pears look like a golden apple and, in fact, one of their nicknames is apple pear. The color of the pear may vary. The only good use for this pear is to eat fresh, and they are sweet and delicious. This pear is typically available from July to October.
While each type of pear has some of its own unique features, some of the benefits of pears will apply to all types. For example, pears are a great choice if you need a little lift in the middle of the day. This is because they are high in natural sugars. Pears are also a great source of fiber and potassium, both of which are essential for a healthy diet. Potassium is particularly important for those who work out as perspiration causes the body to be depleted of it.
Pears possess a unique flowery essence that’s rivaled only by their smooth, buttery flesh. Choose pears with some fragrance and minimal blemishes.
Pears ripen better off the tree, so don’t worry if they’re hard at the store. Keep at room temperature until the stem end gives slightly to gentle pressure. Refrigerate when ripe.
A classic in pies, and cobblers, pearss also complement sharp-flavored foods, like pungent cheese. For dinner, layer sliced red onion with thenkly sliced peeled pears,arugula and brie or goat cheese on a premade pizza crust; sprinkle with fresh thyme; and bake at 400 degrees until lightly browned. Serve roast pears for dessert; Halve and remove core making a larger cavity if you planto fill it, and brush with melted butter. Broil 4 minutes until start to brown; turn and broil other side, and serve warm with ice cream and candied pecans. For a tasty breakfast, fill a roasted pear with vanilla yogurt and granola or toasted nuts.
Pear and Maple-Sauced Pork Chops
1 large Pear ripe cored and sliced
1/4 cup chopped onion
1/3 cup maple flavored syrup
1 tablespoon of butter
1/4 teaspoon of ginger
4 bonless pork loin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon maple flavor
1. In a medium bowl, combine pear, onion, syrup, margarine (butter) and ginger; mix well. Set aside.
2. Sprinkle both sides of pork chops with salt and pepper. Spray heavy nonstick skillet with nonstick cooking spray. Heat over medium high heat until hot. Add pork chops. Cook 2-3 minutes on each side or until browned. Pour pear mixture over pork chops. Reduce heat to medium-low heat and cover and cook 12-15 minutes or until pork chops are no longer pink.
3. Place pork chops on serving platter; cover to keep warm. Cook sauce over medium-high heat for 3-4 minutes or until sauce is thickened, stirring constantly. Stir in maple flavor. Spoon sauce over chops.