Fresh Fruit for the Holidays!

Tis the season for gift-giving, social gatherings, and indulging. With all the excitement of the season, it’s important to make sure you add eating healthfully to your to-do list. It’s the most wonderful time of the year to savor everything the season has to offer, and December also happens to be National Pear Month! Pears are an especially festive fruit and a refreshing change of pace during a season chock full of high-calorie food and drink. If you are attending bunches of social events, fruit is an excellent addition to your daily intake, particularly considering the sometimes frenetic and unusual eating schedule during the holiday season. Consuming fruit provides necessary nutrients to maintain energy for the endurance needed on long days, and may fight cravings by maintaining satiety and blood sugar levels. I like to drink a glass of water and eat a piece of fruit or some fresh cut veggies before meals, errands and gatherings – this way I’m not ravenous and prone to undesirable decisions.

The fiber boost from pears is filling, so I’m not hangry when I arrive, and also helps limit blood sugar peaks and valleys that can trigger cravings or overindulging. And if alcohol will be consumed, it is even more important to eat! Fiber and other food components can reduce the absorption rate of alcohol, and this delay is enhanced when consumed with protein and/or fat. Pears are a festive and fitting addition to your wine and cheese board, in part because cheese contains both protein and fat, but also because the creamy texture complements the sweet and refreshing flavor of pears. Not sure which pear to pair with your favorite cheese or wine? For ins-pear-ation, check out these pairing suggestions on our site.

During the holiday season, it’s important to take care of yourself while you’re taking care of everything else. Even if you aren’t following your usual routine, adding a quick nosh on fruit is a convenient and delicious fix. Happy holidays!

We’re celebrating National Pear Month by giving away a box of pears! Enter HERE.

Pear and Pumpkin Pancakes with Cider Syrup

Chilly fall mornings are back! Before bundling up the family for a trip to the pumpkin patch, fill them up with a hearty breakfast that celebrates the season. Grated pears add sweetness to a fall favorite, pumpkin pancakes, limiting the sugar and bumping up the nutrition. Here it’s best to use a tender, juicy pear variety that is on the sweeter side, such as Bartlett, Comice, Anjou, or Starkrimson. To top it off, pear cider is cooked down with maple syrup to make a simple yet delicious all-natural syrup for drizzling. Serve with bacon and eggs for a complete brunch while entertaining houseguests when the holidays roll around. These fluffy flapjacks are sure to be a new family favorite.

Makes 12 pancakes (serves 4 to 6)

Pancakes

1 1/4 cups all-purpose flour

1 tablespoon packed brown sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon kosher salt

3/4 cups plus 2 tablespoons buttermilk

1/2 cup pumpkin purée

1 large egg

1/2 teaspoon pure vanilla extract

2 ripe USA Pears, coarsely shredded

Syrup

2 cups pear cider

1 cup maple syrup

2 cinnamon sticks

For Serving

Unsalted butter

Powdered sugar

To make the pancakes: In a medium mixing bowl, whisk the flour, brown sugar, baking powder, baking soda, spices, and salt.

In a separate mixing bowl, whisk the buttermilk, pumpkin purée, egg, and vanilla until well combined. Stir in the shredded pears.

Fold the wet mixture into the dry ingredients until mostly combined. Set the batter aside for 10 to 20 minutes.

To make the syrup: In a medium saucepan over medium heat, bring the cider, syrup, and cinnamon sticks to a boil. Simmer until the mixture reduces by about half and is slightly thickened, 15 to 20 minutes. Remove the cinnamon sticks and keep the syrup warm.

To cook the pancakes: Preheat the oven to 150 to 200˚F to keep the pancakes warm while cooking in batches.

Heat a large cast-iron skillet or griddle over medium-high heat and melt about 1 tablespoon of butter, swirling it around to coat the pan. Add 1/4 cup portions of batter to the pan, gently spreading it out with the bottom of the measuring cup. Lower the heat to medium and cook until the bottoms are nicely browned, 1 to 2 minutes, then flip and continue cooking on the second side, 2 to 2 1/2 minutes more. Transfer the pancakes to the warm oven, and repeat to cook additional batches.

Serve the pancakes with pats of butter, a sprinkling of powdered sugar, and the warm cider syrup drizzled on top.

Pear Salsa

The sun is shining! Portlanders are rejoicing—we’re feeling Spring in our step, an extra twinkle in our eye as we wake up after the sun and leave work while it’s still in the sky. But that’s today. It could change tomorrow. And back before this long-lost friend came out from the clouds, back when it was still gray and drizzly, I threw together this pear salsa from Mark Bittman to spice up my meals.

It was delicious with tortilla chips and with shredded chicken. It’s incredibly versatile, in fact; I’m sure it would be delicious with other fruit (maybe added halved grapes or diced mango) or used in other savory dishes (atop fajitas or avocado halves). I also loved that it called for unripe pears, because a). they were much easier to uniformly dice for photography purposes, and b). I was impatient. I wanted to make that salsa when I wanted to make it.

Without further ado, here’s the simple recipe:

Ooh, this would also be perfect for celebrating Cinco de Mayo! Fiesta!