Fall is officially here, which means hearty, comfort food and decadent desserts are on our horizons. Nothing screams fall like a pear! This yummy fruit is perfect for use all season long in pies, jams, crumbles and even in savory dishes. Check out these three easy fall recipes that use pears below!
Vanilla Poached Pears
Make dessert in just 15 minutes: Peel, halve and core 4 pears. Put in a shallow dish with 1 cup white wine, 2/3 cup sugar, 2 strips grapefruit zest and 1 split vanilla bean. Cover with plastic wrap; microwave about 10 minutes. Serve the pears with the vanilla syrup; top with whipped cream, if desired.
Chicken with Pear & Leek Sauce
Ingredients:
- 1 large leek, white and light green parts only, thinly sliced
- 4 teaspoons extra-virgin olive oil, divided
- 4 large boneless, skinless chicken thighs, (about 1 1/2 pounds), trimmed (see Tip)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 large firm ripe pear, peeled and diced
- 3/4 cup reduced-sodium chicken broth, divided
- 2 teaspoons cornstarch
- 2 tablespoons currant jelly
- 1/4 cup chopped walnuts, toasted
Place sliced leek in a colander; rinse and drain well. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted. Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.
Harvest Pear Crisp
Ingredients:
- 6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds)
- 1 tablespoon fresh lemon juice
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon, divided
- 1/3 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1/3 cup regular oats
- 1/4 cup coarsely chopped walnuts
Preheat oven to 375°. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to pear mixture; toss well to coat. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, 1/2 teaspoon cinnamon, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats and walnuts; pulse 2 times. Sprinkle flour mixture evenly over pear mixture. Bake at 375° for 40 minutes or until pears are tender and topping is golden brown. Cool 20 minutes on a wire rack; serve warm or at room temperature.
The pear is a versatile fruit that will make for an awesome accompaniment to many fall dishes! Will the pear be a part of some of your fall dishes? Let us know how you’ll use the pear this season below!
Recipes found here, here & here!
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