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Reisling potted pears are a tasty way to enjoy the sweet...

The pears are here -- it's time to celebrate Pear Up Ontario program ready to promote tasty fall fruit, including those grown in Niagara
By Lynn Ogryzlo, Just a Taste
Columns
Oct 03, 2008
They're fresh, they're tasty and they're local. Niagara pears are worth celebrating and that's just what Ontarians will be doing for the entire month of October.

Throughout the month, the Pick Ontario Freshness campaign will promote Ontario pears in retail stores, at farmers' markets, farm stands and in restaurants across Ontario.

The Niagara Culinary Trail, Niagara's Eat Local organization, is leading Niagara in the Ministry of Agriculture's call to promote pears for the month of October through the Pear Up Ontario program.

Partnered with the Niagara Fruit Institute and hosted by the Niagara Culinary Institute, bushels of pears will be sorted, packed and shipped to food banks in Hamilton and the Niagara region. Niagara Culinary Institute chefs will offer cooking demonstrations with pears and I am making delicious pear treats to take away complete with new and exciting pear recipes to keep everyone cooking with pears for the month of October.

Pears are one of the unique kinds of fruit, like bananas, that ripen best off of the tree. This explains why sometimes you'll find pears that are hard and green in the grocery store. If allowed to ripen before they are harvested, their smooth, delicate flesh often becomes gritty.

When pears are picked, they are fully mature but not ripe so you must ripen them at home. Placing them in a paper bag will help pears ripen faster. Just be sure to check them daily so they don't get overripe. You can also leave them out in a fruit bowl and enjoy their beauty as they ripen. You can place pears in the refrigerator if you want to slow the ripening process.

Bartlett pears change from green to yellow, indicating when they are ready to eat while other varieties do not dramatically change colour. Because pears ripen from the inside out, the best way to check for ripeness is to gently press near the stem. When it gives to gentle pressure it is ripe. If you wait until the pear is soft around the middle chances are it will be overripe.

Pears can be preserved in a sugar syrup for a refreshing treat. I remember autumn days filled with canning pears. Those glistening jars of lily white fruit lined the shelves of the dusty, dark cantina and offered a ray of sunshine on the cold winter days they were enjoyed.

Pears can be stewed into luscious pear butter -- delicious smeared on toasted crumpets or scones. Dice and mix pears with other fruits, sugar, vinegar and spices for a delicious chutney. Pear puree makes a healthy and delicious treat for infants and adults will love it with pork and ham.

Beyond all of this versatility, pears just plain taste good. The very shape of a pear speaks of its luscious nature. When ripe and ready to eat, the pear has a honeyed flavour and beckoning perfume that bewitches your senses. Numerous varieties and their ability to keep means fresh Niagara pears are pyramiding in the produce aisles of supermarkets from October until Christmas. Get yours now!

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RIESLING POTTED PEARS

  • 6 small pears

  • 1 1/2 cups (375 mL) riesling

  • 1/2 cup (125 mL) sugar

  • 1 1/2 cups (375 mL) water

  • 3/4 cups fruit sugar

  • 4 tbsp (60 mL) unsalted butter, room temperature

  • 1 tsp (5 mL) vanilla

  • 3/4 cup (180 mL) whipping cream

  • 2 eggs, separated

  • 1/4 cup (60 mL) all-purpose flour

  • 1/2 tsp (2.5 mL) baking powder

    Peel pears and slice bottom so pears sit upright. Remove the core from the bottom. Place pears, riesling, sugar and water in a saucepan. Cover and simmer over low heat for 10 to 15 minutes or until pears are just soft. Remove from heat and allow to cool.

    Preheat oven to 350 F (180 C). Cream sugar and butter in an electric mixer until creamy. Add vanilla, cream and egg yolks and mix until light and fluffy. Whisk flour and baking powder together and add to the mixer. Beat until thick and smooth.

    Beat the egg whites in a clean bowl until soft peaks form. Fold the egg whites into the mixture and spoon into the base of 6 small ovenproof custard cups. Top with a pear and press the pear into the batter. Bake for 20 to 25 minutes or until the filling is firm. Serve warm.

    NIAGARA PEAR SALAD WITH CROWN BENCH BALSAMIC

  • 1 fennel bulb

  • 4 tbsp (60 mL) extra-virgin olive oil

  • 4 cups frisée, torn

  • 1 large pear, thinly sliced

  • 4 tbsp (60 mL) Merlot & Modena Balsamic from Crown Bench Winery

  • salt and freshly ground black pepper

    Remove tough outer edges of fennel bulb and quarter. Warm oil in a skillet and cook fennel over medium heat, until softened, about 15 minutes.

    Arrange frisée and pear slices on four salad plates. Place a warm fennel on each and drizzle with warm oil from fennel, then balsamic. Grind pepper over salads.

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    Lynn Ogryzlo is food and wine writer for Niagara this Week and Niagara Life Magazine. She is the author of Niagara Cooks, a farm to table cookbook and culinary host of CHCH TV Niagara Express airing Sundays at 7 a.m. and 6:30 p.m.

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