{"id":37639,"date":"2014-09-17T16:26:03","date_gmt":"2014-09-17T21:26:03","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=37639"},"modified":"2017-04-18T10:07:39","modified_gmt":"2017-04-18T15:07:39","slug":"slice-life-grin-pear","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-grin-pear\/","title":{"rendered":"Slice of Life: Grin and Pear It"},"content":{"rendered":"<p><a href=\"http:\/\/www.ou.org\/life\/files\/pears.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-37641 alignright\" src=\"http:\/\/www.ou.org\/life\/files\/pears.jpg\" alt=\"pears\" width=\"340\" height=\"190\" srcset=\"https:\/\/www.ou.org\/life\/files\/pears.jpg 340w, https:\/\/www.ou.org\/life\/files\/pears-300x167.jpg 300w\" sizes=\"auto, (max-width: 340px) 100vw, 340px\" \/><\/a>You know how when you were growing up there was always the popular girl or guy that has the almost-as-popular best friend or side kick?<\/p>\n<p>Well, that\u2019s kind of how it is with the apple and the pear. This time of year, most everyone I know is trying their best to incorporate the apple (and let\u2019s not forget the honey) into every aspect of their menu. The pear? Well, not quite as much.<\/p>\n<p>I like apples but I\u2019ll take a really great fresh, succulent and delicious pear over an apple any day. A somewhat sacrilegious opinion during the High Holidays, but the apple and pear can co-exist in complete harmony and offer a great alternative to your same old same old holiday recipes.<\/p>\n<p>There are, surprisingly, over 3,000 pear varieties but only a few that have made it to the supermarket as consumer favorites. Like apples, some are better for cooking and others for eating. In most of the following recipes you can substitute an apple for a pear but make sure the variety you choose is compatible with the rest of the ingredients (sweeter, firmer, tarter etc.)<br \/>\nMuch like apples, you want a firm fruit, blemish free and fragrant.<\/p>\n<p>In order to choose the best pear for your recipe the following list of my 5 favorite pears should help pare down your choices. Some of the recipes are great for a main meal and others can be served in the sukkah or when you just want to keep the meal simple.<\/p>\n<ul>\n<li><em><span style=\"text-decoration: underline;\">Green and Red Anjou<\/span>:<\/em> The Anjou is a terrific eating and cooking pear.<\/li>\n<li><em><span style=\"text-decoration: underline;\">Green and Red Bartlett<\/span>: <\/em>Juicy, creamy and sweet are the adjectives I\u2019d use to describe a Bartlett. It turns from bright green to golden as it ripens.<\/li>\n<li><em><span style=\"text-decoration: underline;\">Bosc<\/span>:<\/em> Very distinctive dark golden, rough skin is the trademark of the Bosc. Great fresh, poached or in a salad.<\/li>\n<li><em><span style=\"text-decoration: underline;\">Comic<\/span>:<\/em> Kind of roundish with a short neck and sort of reddish in spots. VERY sweet. I love pairing this pear with cheese<\/li>\n<li><em><span style=\"text-decoration: underline;\">Seckel<\/span>:<\/em> Smaller, crunchy and very sweet. Green with a slight red\/maroon cast. Eat these, don\u2019t\u2019 cook with them<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Pear and\u00a0Turkey Sandwich\u00a0on Rye (meat)<\/span><\/h3>\n<p><em>2 servings<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 slices rye bread (or your choice of a multi grain or French but NOT white, you need a hearty bread for this sandwich)<\/em><\/li>\n<li><em>8 spinach leaves<\/em><\/li>\n<li><em>2 teaspoons honey Dijon mustard<\/em><\/li>\n<li><em>4 slices smoked turkey<\/em><\/li>\n<li><em>1 pear, cored and thinly sliced<\/em><\/li>\n<li><em>1 Tablespoon honey Dijon mustard plus 1 Tablespoon honey, mixed<\/em><\/li>\n<li><em>1 Tablespoon bread crumbs<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to broil.<\/li>\n<li>Spread each slice of bread with 1 teaspoon honey Dijon mustard. Place 4 spinach leaves on each piece of bread then place two slices of turkey on top. Arrange pear slices on turkey.<\/li>\n<li>Drizzle the Dijon mustard and honey mixture over the top and sprinkle the bread crumbs over the top.<\/li>\n<li>Place the open face sandwiches on a cookie sheet and broil on the top rack for 2 to 3 minutes until the pears start to sizzle a bit.<\/li>\n<li>Remove from the oven and serve immediately.<\/li>\n<\/ol>\n<p><em>This recipe can be doubled or tripled.<\/em><\/p>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Pear Cake (dairy or pareve)<\/span><\/h3>\n<p><em>10 servings<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00be cups flour<\/em><\/li>\n<li><em>1\u00bd cups packed brown sugar<\/em><\/li>\n<li><em>1 teaspoon ground cinnamon<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>\u00bd teaspoon baking powder<\/em><\/li>\n<li><em>\u00bd teaspoon baking soda<\/em><\/li>\n<li><em>\u00bc teaspoon ground nutmeg<\/em><\/li>\n<li><em>\u00be cup butter or margarine<\/em><\/li>\n<li><em>3 eggs<\/em><\/li>\n<li><em>1 teaspoon vanilla<\/em><\/li>\n<li><em>1-2\/3 cups finely chopped pears<\/em><\/li>\n<li><em>2\/3 cup chopped pecans (toasted)<\/em><\/li>\n<li><em>Powdered sugar<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 350\u00b0F. Grease and flour a 9&#215;13-inch baking pan.<\/li>\n<li>In the bowl of an electric mixer combine the flour, brown sugar, cinnamon, salt, baking powder, baking soda nutmeg, butter, eggs and vanilla. Mix to combine. After the mixture is combined, by hand, mix in the pears and pecans. Pour into the prepared pans.<\/li>\n<li>Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool on a cooling rack for 15 minutes then remove them from the pan onto a cooling rack.<\/li>\n<\/ol>\n<p><em>Cool completely before serving. To serve, dust the top with powdered sugar.<\/em><\/p>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Breakfast Pear Toast Points (dairy)<\/span><\/h3>\n<p><em>Makes 12 to 14 depending on the size of the slices of bread<\/em><\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 loaf French or Italian bread or challah, sliced into thin slices, toasted<\/em><\/li>\n<li><em>2 pears, cored and sliced<\/em><\/li>\n<li><em>1 Tablespoon butter<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>\u00bd teaspoon cinnamon<\/em><\/li>\n<li><em>Dash of nutmeg (optional)<\/em><\/li>\n<li><em>2 Tablespoons maple syrup (use the real stuff)<\/em><\/li>\n<li><em>\u00bd cup mascarpone<\/em><\/li>\n<li><em>1 teaspoon honey<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a skillet melt the butter and add the pears, salt, cinnamon and nutmeg. Cook over a low heat, stirring occasionally for about 10 to 12 minutes (until soft but not mushy. Add the maple syrup cook for 1 or 2 minutes and remove from heat and let cool. (you can prepare this up to 3 days ahead of when you want to use it).<\/li>\n<li>In a bowl combine the mascarpone and honey. When combined, spread the mixture on the toasted bread slices (there may be some left over depending on how thick you spread it on).<\/li>\n<li>Spoon the pear mixture on top of the cheese mixture.<\/li>\n<li>You can heat the toast points in a preheated 375\u00b0F oven for 2 to 3 minutes or serve them cold.<\/li>\n<\/ol>\n<p><em>My files, modified from howsweetitis.com<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Al Di La\u2019s Torta\u00a0di\u00a0Pere (Bittersweet Chocolate and Pear Cake) (dairy or pareve)<\/span><\/h3>\n<p>I have been making this cake for several years and EVERYONE who tries it asks me for the recipe.<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup flour<\/em><\/li>\n<li><em>1 Tablespoon baking powder<\/em><\/li>\n<li><em>\u00bc teaspoon salt<\/em><\/li>\n<li><em>3 eggs, room-temperature<\/em><\/li>\n<li><em>1 stick unsalted butter or margarine<\/em><\/li>\n<li><em>\u00be cup sugar<\/em><\/li>\n<li><em>3 pears, cored peeled and diced Bosc pears<\/em><\/li>\n<li><em>\u00be cup bittersweet chocolate chips (semi sweet is ok but the bittersweet is better)<\/em><\/li>\n<li><em>Sweetened whipped cream (optional)<\/em><\/li>\n<li><em>Vanilla ice cream (optional)<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 350\u00b0F. Grease and flour a 9-inch spring form pan; set aside.<\/li>\n<li>In a bowl sift the flour, baking powder and salt together, set aside. Using a mixer fitted with the whisk attachment, whip the eggs on high speed until pale and very thick. <em>(NO LESS than 7 to 10 minutes, ABSOLUTELY, it must be very thick)<\/em><\/li>\n<li>While the eggs are whipping, brown the butter: Melt the butter in a medium saucepan (it will foam a lot) and cook it until the butter browns and smells nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the bottom of the pan in the last couple minutes to ensure even browning. Remove from heat but keep in a warm spot.<\/li>\n<li>Add the sugar to the eggs and whip a few minutes more.<\/li>\n<li>Just as the egg-sugar mixture is starting to lose volume, turn the mixer speed down to low and add the butter and flour mixture by alternating (one third of the flour mixture, then half of the butter, a third of the flour, the remaining butter, and the rest of flour. Whisk until just barely combined, no more than a minute from when the flour is first added. Use a spatula to gently fold the batter until the ingredients are combined.<br \/>\n<em>It is very important not to over-whisk or fold the batter or it will lose volume.<\/em><\/li>\n<li>Pour the batter into prepared pan. Sprinkle the pear and chocolate chunks over the top.<\/li>\n<li>Bake until the cake is golden brown and springs back to the touch, about 40 to 50 minutes or until a tester comes out clean.<\/li>\n<li>Cool 10 minutes before removing from the pan.<\/li>\n<\/ol>\n<p><em>Can be serve warm or at room temperature with the whipped topping or ice cream<\/em><\/p>\n<p><em>Modified from <a href=\"http:\/\/smittenkitchen.com\">smittenkitchen.com<\/a>. Courtesy of Al Di La Restaurant in Park Slope, Brooklyn<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Acorn Squash\u00a0with Pears and\u00a0Cherries (meat or pareve)<\/span><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>3 acorn squash, cut in half, seeds removed<\/em><\/li>\n<li><em>Salt and pepper<\/em><\/li>\n<li><em>4 Tablespoons margarine at room temperature, divided<\/em><\/li>\n<li><em>\u00be cup wild rice<\/em><\/li>\n<li><em>1\u00bd cups chicken or vegetable broth<\/em><\/li>\n<li><em>Salt to taste<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>1 sweet onion, minced<\/em><\/li>\n<li><em>1 teaspoon minced garlic<\/em><\/li>\n<li><em>1 stalk celery, chopped small<\/em><\/li>\n<li><em>1 carrot, peeled chopped small<\/em><\/li>\n<li><em>2 Bosc or Anjou pears, diced<\/em><\/li>\n<li><em>2 teaspoons minced fresh sage<\/em><\/li>\n<li><em>2 teaspoons minced fresh thyme leaves<\/em><\/li>\n<li><em>1\/3 cup minced fresh parsley<\/em><\/li>\n<li><em>\u00bd cup chopped pecans, toasted<\/em><\/li>\n<li><em>\u00bd cup dried cherries<\/em><\/li>\n<li><em>2 Tablespoons olive oil for drizzling<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 350\u00b0F. Put the squash halves, cut side up on a cookie sheet with edges. Sprinkle with a little salt and pepper.<\/li>\n<li>Divide the butter or margarine between the halves and cover the pan with foil.<\/li>\n<li>Bake for 35 to 45 minutes. Remove from heat and take off the foil. Allow to cool<\/li>\n<li>While the squash is cooking combine the rice, broth, a pinch of salt, and 2 cups of water in a saucepan. Bring the mixture to a boil, reduce to a simmer, cover and cook, stirring every once in a while until the rice is tender, about 40 minutes (most of the water should be gone).<\/li>\n<li>Heat the olive oil in a skillet and saute the onion, garlic, celery, and carrot just until they start to softened. Add the pears and cook for an additional 2 minutes. Cover and cook for 3 more minutes. Add the thyme, and parsley, mix to combine and remove from heat.<\/li>\n<li>Add the cooked rice, pecans and dried cherries and mix to combine add salt and pepper to taste.<\/li>\n<li>Spoon the warm mixture into the baked squash halves. Mound it up and then push it into the squash. Drizzle a little olive oil over the tops and cover with foil.<\/li>\n<li>Bake for about 20 minutes.<\/li>\n<\/ol>\n<p><em>Submitted by Raylie Rosenberg NY, NY source unknown<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\">Chicken\u00a0and Pears (meat)<\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>4 boneless skinless chicken breast halves<\/em><\/li>\n<li><em>\u00bd teaspoon salt<\/em><\/li>\n<li><em>1\/8 teaspoon white pepper<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>1 onion, diced<\/em><\/li>\n<li><em>1\/3 cup white wine<\/em><\/li>\n<li><em>1 can (14\u00bd oz.) chicken broth<\/em><\/li>\n<li><em>3 ripe pears, peeled and diced<\/em><\/li>\n<li><em>2 Tablespoons cornstarch<\/em><\/li>\n<li><em>2 Tablespoons cold water<\/em><\/li>\n<li><em>2 Tablespoons minced parsley<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Sprinkle chicken with salt and pepper.<\/li>\n<li>In a large skillet over medium heat, cook chicken in oil 5 to 6 minutes on each side. Remove from heat and place on a plate. Cover with foil.<\/li>\n<li>Meanwhile, in a large saucepan saut\u00e9 the onions in the white wine until the liquid has almost evaporated and the onions are tender. Add the broth and bring the mixture to a boil. Boil, uncovered, for 3 to 5 minutes. Add the pears and cook, uncovered for 5 to 7 minutes or until pears are tender.<\/li>\n<li>In a cup combine the cornstarch and water and mix until it forms a paste. Add the parsley and then slowly add the mixture to the sauce in the pan.<\/li>\n<li>Bring the mixture to a boil and cook, stirring constantly for 2 minutes or until thick.<\/li>\n<li>Place the chicken on a serving platter and spoon the sauce over the top.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz pear 14a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>You know how when you were growing up there was always the popular girl or guy that has the almost-as-popular best friend or side kick? Well, that\u2019s kind of how it is with the apple and the pear. This time of year, most everyone I know is trying their best to incorporate the apple (and<\/p>\n","protected":false},"author":53,"featured_media":55253,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-37639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slice of Life: Grin and Pear It - OU Life<\/title>\n<meta name=\"description\" content=\"This pear-centric recipe roundup includes Chocolate and Pear Cake, Pear and Turkey Sandwich on Rye, Acorn Squash with Pears and Cherries, &amp; Pear Chicken.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-grin-pear\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Grin and Pear It - OU Life\" \/>\n<meta property=\"og:description\" content=\"This pear-centric recipe roundup includes Chocolate and Pear Cake, Pear and Turkey Sandwich on Rye, Acorn Squash with Pears and Cherries, &amp; 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