Pears are generally ready and ripe to pick in our region in late summer and early fall.  Pears are not heavily produced in North Carolina but many of us remember a pear tree or two in our Grandparents yards.  We certainly produce enough that you can find them at your Local Farmers Market.  

The pear provides many health benefits, including being a good source of fiber and of vitamin B2, C, E, copper, and potassium. They also contain a significant amount of pectin, which is a water-soluble fiber.  Pears also have anti-oxidant and anti-carcinogen glutathione which help prevent high blood pressure and stroke. 

So go pick a pear and give these recipes a try;

Baked Pears with Local Honey and Walnuts 

(Optional) yogurt or frozen yogurt

Preheat the oven to 350F.

Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright).  Using a measuring spoon or melon baller, scoop out the seeds.

Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one.

Bake in the oven 30 minutes. Remove, let cool and enjoy!

Serves 4, each serving contains; Calories 110, Fat 5g., Fiber 3g., Carbohydrates 17g., Protein 1.5g., Cholesterol 0mg., Sodium 0mg.

2 large pears, peeled and julienned

¼ cup fresh cilantro, finely chopped

½ cup red onion, finely chopped

2 tablespoons lime juice, freshly squeezed

¼ teaspoon Thai chili pepper, finely chopped, optional

Whisk together the ginger, lime juice and rice vinegar, then toss with the remaining ingredients.  Let stand for 30 minutes or more before serving.  

Serves 4, each serving contains; Calories 75, Fat 1g., Fiber 4g., Carbohydrates 19g., Protein 1g.

2 large pears, remove top and bottom and thinly slice

Preheat the oven to 200 degrees.  Spray the pan with non-stick spray.  Lay out the pears in a single layer.  

Bake for 1 ½ hours, flip, return to the oven for 15 minutes.  If they are not looking crisp you may add some additional time.  

Once finished, turn off the oven and leave inside for another hour to continue to crisp.  Serve.  

Serves 5 children’s sized servings, each serving contains; Calories 40, Fiber 2g., Carbohydrates 10g.

Slow Cooker Pear Applesauce with Ginger

5 medium sized apples, peeled, cored, quartered and chopped

5 medium sized pears, peeled, cored, quartered, and chopped

1 ½ teaspoons finely grated fresh ginger

¼ cup water or apple juice

Place all of the apple and pear pieces in a large bowl and stir in sugar, ground cinnamon and grated ginger.  

Pour water or apple juice into the bottom of a large slow cooker and add the apple mixture.  

Cover, turn the crockpot setting to Low, and cook for about 8 hours (or on High for 5 hours), stirring occasionally and breaking up the apple and pear slices with a wooden spoon as they soften.  

Serve warm or at room temperature, refrigerate to save. 

Serves 8, each serving contains; Calories 151, Fat 1g., Fiber 6g., Carbohydrates 38g., Protein 1g., Sodium 3mg.

Pear Salad with Bacon and Parmesan

2 cups chopped fresh kale, or spinach

4 bacon strips, cooked and crumbled

2 tablespoons milk or heavy cream

In a large bowl, combine Romaine and spinach or kale.  Top with the pears, shredded Parmesan cheese and bacon.  In a small bowl, whisk together mayonnaise, mustard, grated Parmesan cheese, garlic and pepper.  Slowly whisk in enough milk to reach desired consistency.  Drizzle over salad, toss to coat and serve.  

4 cups chopped, peeled, pears (about 4)

1 jalapeno pepper, seeded and chopped

In a large bowl combine all of the salsa ingredients.  Serve with cooked pork or beef. Serves 8.

3 medium pears, peeled and sliced, about three cups

2 medium tarte apples, peeled and sliced (about 2 cups)

1/3 cup sugar free caramel topping

Preheat oven to 375°. Mix sugar and allspice; toss with fruit. Place in an 8-in. square baking pan coated with cooking spray. Drizzle with caramel topping.

Mix oats, brown sugar and flour. Cut in butter until crumbly; stir in pecans. Sprinkle over filling.

Bake until top is golden brown and fruit is tender, 40-45 minutes. Serve warm. If desired, top with ice cream.

Serves 8, each serving contains; Calories 181, Fat 5g., Fiber 3g., Carbohydrates 36g., Protein 1g., Cholesterol 6mg., Sodium 60mg.

Tammy Kelly, Ed. D N.C. Cooperative Extension, Lenoir County Extension Director (252) 527-2191 tammy_kelly@ncsu.edu

Tammy Kelly, Ed. D N.C. Cooperative Extension, Lenoir County Extension Director (252) 527-2191 tammy_kelly@ncsu.edu

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