Pear Kimchi

Pear Kimchi

Sweet pears and spicy flavors make for a winning combination. Kimchi, the mainstay of every Korean table, has been gaining mass appeal in recent years. Prized for its health benefits and irresistible spiciness, kimchi is becoming a staple condiment in many homes. If you’ve never made your own, then this version, featuring pears and crunchy root vegetables, is a great place to start. This is a quick kimchi recipe, meant to enjoy immediately. Serve it alongside a simple roast pork with steamed rice and sautéed greens, add it to a vegan grain bowl, place it atop ramen noodles or in lettuce wraps—you’ll find that the ways to enjoy fresh kimchi are endless.

Makes 8 to 10 servings

Ingredients: 

2 large white root vegetables, such as kohlrabi or turnips

2 large slightly underripe USA Pears

1/4 cup kosher salt

1/4 cup plus 1 1/2 tablespoons sugar

1/3 cup chives cut into 1 1/2-inch pieces

1/4 cup coarsely ground gochugaru (Korean red chile flakes)

2 1/2 tablespoons fish sauce

1 (1 1/2-inch) piece ginger, peeled and sliced

2 cloves garlic, peeled

3 to 4 tablespoons water

Black or toasted white sesame seeds, for garnish

Directions:

First, trim and peel the root vegetable bulbs and cut them into 2-inch-long by 1/4-inch-thick rectangular sticks (like French fries). Peel and core the pears and cut them the same way. Combine the pear and vegetable sticks in a large bowl and sprinkle with the salt and 1/4 cup of the sugar. Gently but thoroughly massage them in. Set the bowl aside at room temperature until the pears and veggies are tender and pliable and have given up a lot of juices, 20 to 30 minutes, tossing once about halfway through.

Drain off the accumulated juices, and rinse in several changes of cold water, then drain well and gently press out as much moisture as possible. Return the pear mixture to the bowl and add the chives.

Process the remaining 1 1/2 tablespoons sugar with the gochugaru, fish sauce, ginger, garlic, and 3 tablespoons water in a food processor to a smooth paste. Add the remaining 1 tablespoon of water, if needed. Thoroughly mix the paste into the pear mixture.

The fresh kimchi can be enjoyed immediately, or it can be kept in a container with a tight-fitting lid and kept in the refrigerator for up to 1 week. Sprinkle with sesame seeds before serving.

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Pear and Chicken Meatball Banh Mi Sandwiches

Spring is in the air so let’s look to fresh flavors from Asian herbs, lemongrass, ginger, and crunchy vegetables to highlight pears. In this new take on the popular banh mi sandwich, you’ll find ripe pears mixed into mini meatballs that are inspired by the flavorful flattened patties served at traditional banh mi stands throughout Vietnam. They also appear in a crunchy, quick-pickled mélange of pears and carrots that tops the sandwiches. The meatballs and tangy topping are tucked into individual baguettes and adorned with cucumbers, jalapeños, and vibrant herbs.

Serves 6 (Makes about 18 meatballs)

Ingredients: 

Pickled Pear and Carrot Topping

1 cup pears cut into 2-inch-by-1/8-inch sticks

1 cup carrots cut into 2-inch-by-1/8-inch sticks

1/4 cup unseasoned rice vinegar

1 tablespoon sugar

1 teaspoon kosher salt

Meatballs

1 pound ground chicken

3/4 cup peeled USA Pears cut in 1/4-inch dice

3 cloves garlic, minced

1 shallot, minced

2 stalks lemongrass, trimmed, peeled, and tender inner core minced

1 1/2 tablespoons cornstarch

1 tablespoon Vietnamese fish sauce

2 teaspoons sriracha

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon toasted sesame oil, plus more as needed

Sandwiches

6 individual baguettes or 2 baguettes cut into 6 (8- to 10-inch-long) segments

2/3 cup mayonnaise

1 tablespoon sriracha chile sauce

18 cucumber slices

2 to 3 thinly sliced jalapeño chiles

12 fresh cilantro sprigs

Fresh Thai basil leaves (optional)

Directions:

To make the topping: Toss all the ingredients in a medium bowl. Let stand at room temperature for 1 hour, tossing occasionally. Use immediately or refrigerate, covered, for up to 2 days.

To make the meatballs: Combine all of the ingredients, except the sesame oil, in a medium bowl.

Heat the oil in large skillet over medium-high heat. Working in 2 batches, cook the meatball patties by scooping up heaping tablespoons of the meat mixture and dotting them around the pan at least 1-inch apart. Cook until nicely browned on the first side, then flip them over and sear on the second side until cooked through, 3 to 5 minutes per side. Repeat to cook the remaining meat mixture, adding more oil to the pan as needed.

To make the sandwiches: Cut the baguettes in half lengthwise. Pull out some of the bread from the top half to make room for the fillings. In a small bowl, combine the mayonnaise and sriracha. Spread the sriracha mayo on the cut sides of each baguette. Arrange the cucumber slices on the bottom halves. Add 3 meatballs to each, and top with the drained pickle topping, jalapeno slices, and herbs.

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Cast-Iron Skillet Roasted Pears with Hearty Whole-Grain Panzanella (Vegan)

A good cast-iron pan works wonders on pears. When just-ripe Anjous are cut in half and seared in a hot skillet then placed in the oven, it brings out a rich and roasty caramelized flavor that renders the pears entrée worthy. They take on depth of flavor and luscious texture to make them a deliciously satisfying substitute for meat, whether you practice a vegetarian or vegan diet, or are just looking to reduce the amount of meat you consume. Here the roasted pears are offered with a warm, whole-grain panzanella, that ubiquitous Italian bread salad usually involving fruity tomatoes and basil in the height of summer. Fruity roasted pears are a perfect alternative at the end of winter. Packed with hearty greens and chicories, olives, and a maple-scallion dressing, this recipe makes for a nutritious one-dish meal.

Serves 4-6

Ingredients:

6 ounces seedy whole-grain artisan bread, torn into bite-size pieces (about 4 packed cups)

4 to 6 USA Red Anjou pears

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil, plus more for drizzling

1 bunch scallions, white and green parts, trimmed and thinly sliced on a bias

2 garlic cloves, minced

2 tablespoons red wine vinegar

1 tablespoon pure maple syrup

4 packed cups torn radicchio leaves, soaked in cold water for 20 minutes and drained

2 packed cups baby kale or arugula leaves

3/4 cup green olives, smashed, pitted and very coarsely chopped

3 tablespoons chopped toasted almonds

Directions:

Spread the torn bread on a large rimmed baking sheet and broil in the oven until lightly charred all over but still a little soft inside, turning once, 3 to 5 minutes (be careful not to let them burn!). Remove the croutons from the oven and set aside.

Switch the oven to preheat to 475˚F. Halve and core the pears and sprinkle the cut sides lightly with salt and pepper.

In a large cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. When wisps of smoke appear, add the pears to the skillet in a single layer with cut sides down. Transfer the skillet to the oven and roast until the pears are deeply browned and caramelized on the cut sides and very tender inside when pierced with a fork, 20 to 25 minutes.

Transfer the roasted pears to a platter and loosely tent with foil. Place the pan of hot pear drippings over medium heat and immediately whisk in 1 more tablespoon of the oil, the scallions, and garlic and cook briefly, until just softened, 2 to 3 minutes. Turn off the heat and whisk in the vinegar, maple syrup, and the remaining 2 tablespoons of oil. Season to taste with salt and pepper.

In a large bowl, combine the croutons, radicchio, kale or arugula, and olives. Pour in the warm dressing and toss very thoroughly. If needed, drizzle in a little more olive oil so that all ingredients are nicely coated. Serve the pears over the warm salad, garnished with plenty of the toasted almonds.

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Keep Love In The Air With Chocolate and Pears

Love is in the air and few things are as enticing as the passionate relationship between chocolate and pears. These two foods may come from opposite worlds but when they meet, the chemistry is unmistakable and downright charming. The possibilities are truly endless with these two simple ingredients, and you don’t need to be a gourmet chef to pull off something delicious and creative. We can’t prove it, but we are pretty sure chocolate and pears will please pretty much anyone. As you think of the perfect way to please your Valentine, consider savoring the joyous relationship that is chocolate and pears with these five recipes.

1. Dark Chocolate Dipped Pears

Move over strawberries— there’s another fruit that tastes amazing when dipped in chocolate! Rich dark chocolate pairs perfectly with Red Anjou pears, which just so happen to be heart-check certified by the American Heart Association. Decorate your dipped pears with a variety of creative options for sprinkling, like nuts, coconut flakes, and even vivid red chile powder for a kick.

2. Poached Pears in Chocolate Sauce with Walnuts

Simple to make and yet oh so elegant Poached Pears in Chocolate Sauce with Walnuts are the pear-fect finishing touch to any dinner party.

3. Chocolate Pear Delight

This decadent dessert for two is disarmingly simple to prepare. Double it for dinner parties and turn dessert into a chocolate celebration!

4. Caramelized Pear and Chocolate Pizza

Pizza for dessert? Hey, it’s a pie, right? This one is layered with sweet caramelized pears and rich, dark chocolate. It’s a happy ending for any meal.

5. Hot Fudge Pear Sundae

This pretty sundae gets seasonal flavor from the addition of fresh pears. Add a different flavor of ice cream (peanut butter, rocky road, strawberry) to make it your own!

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

Pear, Green Tea, and Honey Granita

As we enter the depths of winter, after the holiday rush has slowed to steady daily routines, we take pleasure in things with a simpler, more nourishing feel. Enter granita, the flavor-rich frozen treat that is Italy’s answer to French sorbet or Hawaiian shave ice.

Perhaps it’s most often served as a refreshing end to a rich meal, but that’s not the end of its capabilities. After all, this recipe is simply a mixture of lusciously ripe fresh pears sweetened with a touch of honey, accentuated by a squeeze of lemon and a pinch of salt, and enhanced with the addition of matcha powder for green tea flavor and color, which also lends a smooth texture to the fluffy ice. Yes, it’s delicious served all on its own to finish dinner, but consider the options. Freshly shucked oysters benefit from a dollop to bring out the sweet and briny flavors. It’s also a traditional topping for a scoop of vanilla ice cream, with the two frozen textures—one cream, one crunchy—playing yin and yang to one another. Perhaps my favorite way to eat granita is with a fresh topping of finely chopped pears, cucumber, and mint, mixed with lime juice and pomegranate seeds—a refreshing and delicious dessert indeed, yet not overly indulgent.

Serves 6 to 8

Ingredients:

2 ripe USA Bartlett, Green Anjou, or Comice pears

2 tablespoons honey

Juice of 1/2 large lemon

1 1/2 teaspoons matcha green tea powder

Pinch of sea salt

Directions:

Peel, core, and coarsely chop the pears and put them in a blender. Add the honey, lemon juice, matcha powder, and salt. Blend on high until completely smooth, about 1 minute. Pour the mixture into a shallow baking dish, such as a cake pan or bread loaf pan. Cover with plastic wrap and place the pan in the freezer until the mixture is frozen solid, at least 2 and up to 4 hours.

Using a fork, scrape the frozen granita into fluffy crystals. Spoon into small bowls, or serve as desired.

Recipe, Photos and Styling: Andrea Slonecker (@andreaslonecker)

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

5 Hearty Pear Soups to Warm Your Winter

Few things warm the body and soul like a bowl of soup in the wintertime. When it’s cold outside, soup can bring a sense of nourishment and comfort. The winter months also happen to be an ideal time to experiment in the kitchen since the frigid temperatures keep many of us inside. Pears may not be an ingredient that immediately comes to mind when you think of soup, but they can bring a unique flavor and texture to both sweet and savory soups. They’re also an excellent source of fiber and a good source of vitamin C, making them a nutritious and delicious ingredient. Whether sautéed with vegetables before stock is added, roasted and pureed to blend with stocks, or simply chopped and added to an already simmering broth, pears are a fun and tasty way to step up your soup game. These five soups will add plenty of warmth and sweetness to the winter months.

1. Curried Butternut Squash and Pear Bisque

Developed by chef Vitaly Paley of the acclaimed restaurant Paley’s Place in Portland, OR, this vegetarian soup is simultaneously simple and decadent. Rich flavors take center stage as the creaminess, heartiness and sweetness strike a heavenly balance with squash and pears getting a nice curry kick.

2. Mulligatawny Soup with Chicken, Pears and Coconut

This autumn-inspired version of Mulligatawny soup is sure to delight. Colorful pears, tender chicken, sweet potatoes and rich coconut milk star in this adaptation of a classic English soup with Indian origins. The recipe comes together in about 30 minutes for an easy weeknight dinner, and the leftovers taste even better! Top the soup with crunchy toasted coconut and bright, fresh cilantro leaves.

3. Roasted Pear and Delicata Squash Soup with Parmesan Croutons

Simplicity is the key in this recipe with basic ingredients and cooking directions that are easy to follow. This velvety smooth soup can be made up to three days ahead of when you plan to eat it. Once it’s ready just cover, cool and refrigerate, warm it up just before serving whenever you’re ready! Homemade croutons make it a total crowd-pleaser too!

4. Pear and Sunchoke Soup with Chanterelle Mushrooms and Bacon

Sunchoke is a root vegetable also known as a Jerusalem artichoke because of its artichoke flavor. This recipe, developed by Ethan Stowell of Seattle’s Staple & Fancy, Tavoláta, How to Cook a Wolf and Anchovies & Olives, brings a sweet start to any meal with an unusual combination of ripe pears and sunchokes. Oh yeah…and bacon!

5. Pear and Sweet Corn Soup with Basil-Macadamia Pesto

Basil-macadamia pesto serves as a zesty compliment to the sweetness of the pear and corn soup. This is yet another recipe that is uncomplicated and quick to whip up, which makes it a satisfying dish to make for the family on those hectic weeknights. It’s also meatless and fairly low on oil!

Want more pear recipes? Visit our recipe page!

Make sure to follow USA Pears on FacebookTwitter and Instagram for all things pears!

10 Pear Cocktails to Brighten Your Holiday Spirit

Hailed as a “gift of the gods” by the Greek poet Homer in his epic The Odyssey, the venerable pear has graced civilizations for more than four thousand years. For a chunk of that time, crafty folks have been incorporating the fruit into their alcoholic beverages. Like other fruits, pears are a delicious and creative ingredient, and it’s no surprise that mixologists jump at the chance to include them in their libations. Even though there are plenty of reasons to eat pears for their nutritious value, there are also reasons incorporate pears into more fun parts of the menu.

Whether muddled, juiced, mixed, pureed, shaken or stirred, pears present countless possibilities as a cocktail ingredient. Because it’s the holiday season as well as pear season – not to mention National Pear Month – we figure there’s no better time to highlight some of our favorite pear cocktail recipes. As we like to say…when life gives you pears, make cocktails!

A Pear of Cloves

Warming spices like clove pair beautifully with the harvest-fresh flavor of pears. The drink’s pale green hue comes from the bits of green skin left behind after muddling the pears, making it very fresh and fun.

Millionaire Pear

This delicious drink looks great in a martini glass, champagne flute or cocktail glass, especially with the sparkle of the sugared rim. The vodka float and black pepper make for a subtle, elegant appearance but the addition of a few pear batons as a garnish would not detract from its simplicity. A very thin pear slice (cut on a mandolin) can also be floated on top.

Pear Dauphine

This delicate cocktail tantalizes the taste buds with a balance of sweetness and substance. The elderflower liqueur brings out the floral essence in the flavor of the fresh pear.

Kietsu: Sake Pear Margarita

Cultivated palates around the world thirst or flavor combinations that inspire. In this fresh pear cocktail, crisp, dry sake and smooth silver tequila unite for an intriguing fusion of flavors and cultures.

The Oregon Anjou

Fresh Green Anjou pears are put on the pedestal they belong in this flavorful libation. Handcrafted Pinot Gris syrup adds another layer of complexity that balances the drink with a subtly dry finish.

The Pearhattan

This cocktail’s pretty ruby red color is unexpected, as are the flavored pear-lemon ice Pearhattan cubes which imbue the cocktail with additional flavor as they melt.

Oh Pear

A variation on the classic Rusty Nail, the silky smooth pear purée makes this cocktail a joy to drink either up or on the rocks. Leave the skin on the pear for a beautifully colored pear purée.

Pear Cardamom Flip

Velvet smooth and practically singing with pear flavor, this charming cocktail offers spicy notes of cardamom, mint and ginger and is perfect for any time of day. It would be apropos as a brunch cocktail.

Dragon Well

Fresh pear, green tea, and lavender flavors combine in this verdant cocktail that delights the senses. Garnish with pomegranate seeds to give this gorgeous green drink an added pop of color.

Pear Tea Cobbler

The Cobbler is an old form of mixed drink that consists of a base spirit and fresh fruit. Here it’s been updated with the delightful flavor of gin combined with sweet USA Pears to experience an entirely new flavor sensation.

Want more pear recipes? Visit our recipe page!

Pear Waldorf Salad

During those weeks between the holidays at this time of year, a crunchy, fresh salad with a wintery undertone is just what we crave. The Waldorf Salad may be traditionally made with apples, but we love it with the soft, seductive sweetness of ripe pears. Instead of gloppy mayonnaise, we toss crisp celery and fennel, toasted walnuts, grapes, and those succulent pears with Greek yogurt for a tangy take. Fresh herbs and sunflower seeds add texture and a modern feel. Serve the salad spooned into butter lettuce or radicchio leaves, or scoop it up with warm pita bread for a light and simple lunch.

Serves 4 to 6

Ingredients:

2 ripe USA Red Anjou Pears, cored and cut into 1/2-inch chunks

1 small fennel bulb, trimmed, reserving fronds, cored, and sliced

3 ribs celery with leaves, stalks sliced and leaves coarsely chopped

1 cup halved red grapes

3/4 cup walnut halves and pieces, toasted

1/4 cup fresh flat-leaf parsley leaves

1/2 cup Greek Yogurt

1 teaspoon finely grated lemon zest

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons sunflower seeds

Directions:

In a large bowl, combine the pears, fennel, celery slices and leaves, grapes, walnuts, and parsley leaves. Add the yogurt, lemon zest, salt, and pepper and toss again. Taste and adjust the seasoning.

Transfer the salad to a serving bowl, garnish with the reserved fennel fronds and the sunflower seeds, and serve.

Photography: George Barberis (@georgebarberis)
Recipe and Styling: Andrea Slonecker (@andreaslonecker)

Here’s How to Celebrate National Pear Month!

There is a whole month to celebrate pears? Why yes, yes there is! Personally, I believe pears should be celebrated ALL year long, but I especially celebrate the bounty of pears in December when it is National Pear Month.

As a nutritionist with 20 years of experience under my belt, I have found few foods that bring me as much joy and energy as a pear. They are versatile when it comes to cooking, are juicy and sweet, and because of their fiber content, keep me satiated. In honor of the month-long designated occasion, here are 3 reasons to get into the pear spirit:

Pears have more fiber than most other fruits. A graphic showing how pears rank higher than bananas and oranges in fiber

1. Nutritional Benefits

  • Fiber: A medium pear has 6 grams of fiber, which equals about 24 percent of the recommended daily value. Did you know that the skin contains the majority of the fiber found in a pear?
  • Hypoallergenic: With an ever-growing population of food allergies, pears have been coined to be hypoallergenic. Safe food is good food!
  • Pectin: Pectin is an essential water-soluble fiber that helps to bind to cholesterol and remove it from the body making pears an excellent addition to anyone with high cholesterol.

2. Endless Culinary Possibilities 

  • Combining both the natural sweetness of pears, beets and sweet potatoes, with just a slight hint of ginger, look no further for a tasty dish. By the way, fresh ginger contains natural anti-inflammatory properties making it a perfect and delicious pear-ing.

3. The Time is Ripe

All 10 varieties of pears are in-season right now, so the time is ripe to be enjoying this delicious fruit. Pears can be found at grocers throughout the month of December!

Above all, pear your food with the best company and music, and you will enjoy a rich and nutritious Pear Month!

Make sure to use the hashtag #NationalPearMonth on social media and follow USA Pears on Facebook, Twitter and Instagram for all things pears!

You can also enter to win a box of fresh USA Pears HERE!

Kathy Smart, RNC, RNCP, HTC, PTS

Kathy is known as Canada’s Leading Nutrition Expert, Canadian Holistic Nutritionist of the Year 2016  is a popular speaker, health and fitness presenter, and the go-to media expert in all things health and wellness expert with over 20 years experience in both the health and fitness sectors.

Hasselback Baked Pear Oatmeal Bowl

This warming bowl of oats is the perfect way to start a chilly morning! Naturally sweetened with banana, this breakfast is topped with a caramelized, soft, hasselback baked pear. Prep the pears the night before, and you can throw this bowl together in 5 minutes!

Serves 2

Ingredients:

  • 1 cup dry oatmeal (old fashioned or quick)
  • 1 large ripe banana
  • 1 USA Bosc pear
  • Coconut oil
  • Pumpkin Pie Spice or Apple Pie Spice
  • 1 tbsp chia seeds
  • Creamy almond butter (other nut butter is fine)

Instructions:

  • Preheat oven to 350 degrees F.
  • Slice pear in half and remove seeds. Cut side down, make narrow slits into each half, being careful not to slice all the way through.
  • Grease a small cast iron skillet or baking dish with coconut oil. Place pears cut side down in skillet.
  • Sprinkle with a little more coconut oil and Pumpkin Pie Spice. Bake for 45 minutes – 1 hour until soft and tender.
  • Meanwhile, prepare the oats with water or milk, according to package instructions.
  • Mash banana in a bowl, and add to cooking oats with chia seeds and 1 tsp pumpkin pie spice.
  • Stir well until oatmeal is cooked to desired consistency.
  • Divide oatmeal evenly into two bowls. Top each bowl with ½ of the baked pear, a scoop of almond butter, and other toppings of choice. Enjoy immediately!

If preparing the pear the night before, microwave for 30 seconds – 1 minute to reheat.

Recipe development and photography by Alexandra Aldeborgh (@daisybeet).