Taste of the Season: Pears

by MARCELINA BLEA

The pear is quite interesting with its teardrop shape and unique texture yet luscious taste, and has long been a subject of fascination, be it a mention in The Odyssey or its use as a sculpture’s prop.

California is a prime location for cultivating pears, and they flourish alongside the Sacramento River. Spring and early summer weather conditions are ideal for growing, with the late summer months the best time for picking. You can even pick your own, right here in San Joaquin Country, on the Dart Family Ranch in Clements. Unlike other fruit, this juicy treat is harvested before ripened, and left to mature in storage.

With their versatility and durability, pears make a great nutritional canned food companion for camping. Over 3,000 varieties of pears exist, with the Bartlett being the most common in California. An excellent source of carbohydrates, sugars, fiber, and zero sodium, pears are known to help maintain cholesterol and blood pressure levels.

California is among the top pear producing regions in the nation, ranking second and yielding 200,000 tons each year of the crop.

Often used as a dietary supplement for allergy sufferers, pear dishes come in all shapes and forms, ranging from jellies and jams to cider, and a pear-fectly paired addition to salads.

If you go: Dart Family Ranch, Clements, Hwy 88 East, (209) 759-3984 www.calpear.com

Wine Poached Pears in Chocolate Sauce

6 fresh California pears, peeled and sprinkled with lemon juice as they are peeled
(Bosc is the traditional variety for this recipe, but any variety may be used.)
1/4 cup lemon juice
2 Tbsp. peel of 1 lemon
2/3 cup sugar
2-1/4 cups water
1 bottle red wine
1/2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
1 pinch ground cloves
chocolate syrup

In a large saucepan or Dutch oven, make a simple syrup by combining red wine, sugar, water, lemon juice, and lemon peel. Bring to a boil and reduce by ¼. Add cinnamon, ginger, nutmeg, and cloves and stir. Stand pears in pan with syrup, not touching each other. Reduce heat, cover and simmer for 15 minutes. Let pears cool in syrup, then gently lift with a slotted spoon, place on platter or bowl, and set red wine mixture aside.
Serves 6.

Cosmo-pear-itan

1 oz. pear-flavored vodka
1/2 oz. triple sec
1/2 oz. lime juice
1 oz. cranberry juice
1 slice fresh California red pear*

Pour vodka, triple sec, lime juice, and cranberry juice into cocktail shaker with ice. Shake vigorously. Strain liquid into martini glass. Float sliced pear on top. Serves 1.

*Slice fresh pear across its middle, rather than from stem to blossom end. This will create a star shape in the center of a round pear slice.

Fresh Herb Yogurt Dip with Sliced Pear

2 cups yogurt cheese (see below)
2 Tbsp. fresh tarragon, chopped
2 Tbsp. fresh chives, chopped
1 Tbsp. fresh dill, chopped
1 Tbsp. sherry vinegar
Freshly ground pepper
Dash of Allspice
6 fresh California pears, any variety,
or a mix, sliced
Honey (optional)

Yogurt Cheese

Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon the yogurt into the filter, cover with plastic wrap, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety, spreadable cheese, about 6 hours, scrape into a bowl. Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for 2 hours or up to 24 hours. Serve with sliced pears and a dollop of honey.