Pear
Pear is a juicy, sweet fruit with a soft bite and a distinctive, fresh fragrance. It is delicious eaten out of hand, but in the kitchen the pear is just as versatile: from salads and cheese boards to stewed pears and pastries.
Latin name: Pyrus communis
Origin: Western Asia and Europe
Plant family: Rosaceae (rose family)
Life span: perennial
Description
The pear grows on a pear tree and, like the apple, belongs botanically to the group of pome fruits. The fruit usually has a slender “neck” and a rounder lower half, although there are many varieties with different shapes, colours and flavours. Ripe pears range from firm and crisp to buttery soft and almost melting, with an aroma that is often more floral than that of an apple. In the Netherlands and Belgium, you mainly see dessert pears for fresh use and cooking pears that stay firmer during cooking.
In the kitchen
Pear tastes mildly sweet with a fresh undertone and combines beautifully with both savoury and sweet ingredients. Think of blue cheese, goat’s cheese or mature cheese, but also nuts, honey, thyme, vanilla and dark spices such as cinnamon and star anise. In salads, pear offers a juicy contrast to bitter flavours (rocket, chicory) and salty elements (cheese, ham). In warm preparations, pears can be poached in wine or syrup, baked in a tart or crumble, or slowly stewed into classic cooking pears. Pear also works well as a compote with yoghurt, pancakes or game dishes.
Storage & preparation
Dessert pears often continue to ripen after picking. Leave firm pears at room temperature until they just give slightly when pressed gently around the stem. If you want to slow the ripening, store them in a cool place; ripe pears are best used within a few days, as they bruise quickly and can become mealy. Wash pears just before use and cut them only at the last moment to limit browning. For salads, slices can be lightly sprinkled with lemon or lime juice. Cooking pears are usually peeled and cooked gently; dessert pears can be used with or without the skin, depending on the variety and the preparation.
