Pear Ripening Instructions
A Few of Our Favorite Recipes
California Pear Bistro Salad
8 cups assorted mixed greens
2 fresh California Bartletts or Comice Pears, cored and sliced
1/2 red onion, sliced thinly
1/2 cup walnut halves
1/2 cup crumbled blue cheese
Line a large platter with greens. Top with pears, sliced onions and sprinkle with walnuts and crumbled cheese. Combine vinegar and oil to taste. Drizzle dressing over salad. Serve with crusty bread, if desired.
Rose's Pear Pie
This delicious pie goes together quickly and is everybody's favorite.
1 cup sugar ¼ cup butter or margarine
3 ¼ tablespoons flour 2 eggs
1 teaspoon vanilla 1 teaspoon lemon juice
1 purchased pie crust 3 or 4 ripe Bartlett pears
Beat all ingredients except pears until creamy. Line a 9” pie tin with crust. Peel, core and slice pears and arrange them on unbaked crust. Pour creamy mixture over the pears. Bake at 325 for 1 hour. Serve at room temperature.
If you’re into presentation and want this to look like a pastry cart dessert, place peeled and cored pear halves cut side down on cutting board. Cut the halves in even, straight up and down slices, as shown in the cheese board photo below. Discard (or eat) the round outside cuts of each half. Place the cut halves, narrow ends to the center, in a concentric circle all around the crust. Then gently push the slices all in the same direction, fanning them out. Pour the filling over the top, and your slices will look perfect when the pie is baked.
Pear and Avocado Salad
This salad is quick to fix, and delicious with everything. Upon mixing, the lemon juice and avocado make a creamy dressing.
2 ripe Bartlett pears
2 ripe avocados
Freshly squeezed juice of 2-3 lemons
Soft lettuce (i.e. butter, baby mix, arugula)
Crumbled bacon or bacon bits
Core and cube the pears and avocados. Toss gently in lemon juice. Arrange on salad plates lined with lettuce. Sprinkle with crumbled bacon.
Bartlett Pear and Almond Croustade
Pastry for Single Pie Crust
4 ripe, but firm, Bartlett Pears, peeled, cored and sliced
1/4 cup apricot preserves
2 tbsps brown sugar
2 tbsps cornstarch
3/4 tsp almond extract
1/2 tsp cinnamon
2 tbsps flour
1 1/2 tbsps butter
1 tbsp brown sugar
2 tbsps sliced almonds
Preheat oven to 400 degrees. Lay pastry flat on a large parchment-lined baking sheet and set aside. Place pears in a medium bowl and add preserves, brown sugar, cornstarch, extract and cinnamon; toss well to coat pears with mixture. Mound pears in the center of the pastry and gather up the edges to form a 2-inch rim of a pastry around the outside. In a small bowl, stir together the flour, butter and brown sugar until crumbly; sprinkle over the opening of the pie and top with almonds. Bake for 20-25 minutes or until lightly browned. Let cool for at least 30 minutes to firm up the filling before cutting.