This year was a great pear year. Our Orcas, Highland, Conference and Comice pear trees all produced many pounds of pears, 526 pounds to be exact. We’ve already dried boxes of fast-ripening Orcas pears, filling the food dehydrator every day for over two weeks and packing gallon jars with these chewy pear treats. The Highland, Conference and Comice, all of which require a chilling period before ripening, are stored in a generous friend’s large fridge, giving us the luxury of a slower pace and longer pear season as we bring out and ripen one box at a time.
While I was waiting for the Highlands to reach perfect ripeness, I came across a recipe for roasted pear and rainbow chard salad. I wasn’t so interested in eating raw chard from my winter kitchen garden, but I was really intrigued by the idea of roasting pears. The recipe author emphasized that pears that aren’t quite perfectly ripe become “sweetly delicious” when roasted. She’s right. It’s a magical transformation and the resulting pears are perfect for all sorts of uses. And even though this method is recommended for not-quite-ripe pears, ripe pears gain wonderful flavors from roasting too.
To roast pears, cut them in half lengthwise and cut out the core. Next, remove a bit of skin and pear from the outsides of the pear halves to create a flat surface. Finally, cut each half in half again so that you have four half-to-three-quarter-inch slices of pear. Arrange on a sheet pan and brush with either olive oil or melted butter. I’ve found that the olive oil adds a nice flavor for salads while the butter is tastier for desserts or breakfast. Roast at 375 degrees for about 20 minutes, turning them after ten minutes so both sides caramelize and brown. You can also roast the pear halves instead but I find the thinner slices cook more evenly and have more tasty caramelized surfaces.
Instead of chard as a salad green for roasted pears, I turned to burgundy colored Fiero radicchio and light green Pan di Zucchero, both upright growing bitter greens, but any pungent green such as arugula or red mustard is a great match for sweetly caramelized pears. My friend Diane had the same idea, writing: “Today’s salad…was radicchio and goat cheese. The recipe called for raisins soaked in balsamic, but I thought hey, I have those pears which are great roasted…so I added some balsamic to the roasting process and oh my. Wonderful.”
Pears and pork are also a perfect pairing. The other night I served pork sausage, roasted pears and cornbread to accompany poblano chile soup. Another night, roasted pears were a perfect side for a pasta sauce of sautéed chard, onion and bacon. And then there was roasted pear and bacon pizza for an informal dinner and for a more formal meal pork chops with darkly roasted pears on the side next to sautéed red onions, wild mushrooms and chicory.
Breakfast and dessert turn out to be more great venues for roasted pears. Fresh pears are great with yogurt and granola but roasted pears add their pleasant caramel softness to breakfast. And for dessert, roasted pear slices on their own are lovely; added to cream, ice cream or custard they would be lovely too.
There are half a dozen more boxes of pears in my friend’s fridge so many opportunities to find more uses for roasted pears. I’m already imagining something new for the Thanksgiving table. I just saw a recipe for roasted pears with roasted Brussels sprouts. I’ll try it between now and T-day.