Nothing com-pears, nothing com-pears, to you. Are you singing yet? Prince said it first, but this fall we’re saying it again. With apples and pumpkins in the limelight this time of year, it’s easy to forget about pears. But don’t.
There are many different types of pears – from Asian, to Bartlett, to Comice. But Bartlett pears are most commonly found at the grocery store and are light green/yellow in color (their colour changes as they ripen). They’re slightly sweet and extremely juicy – and “pear-shaped” in every sense of the description.
We hope these three recipes will get your excited to incorporate pears into your menu this fall. Set aside the apples and the pumpkin puree for a day and prepear to fall in love with one of our favourite seasonal ingredients.
While it’s easy to get carried away with lattice pie crust and whipped cream, it’s nice to keep things simple in the dessert department. In this recipe, pears do all the talking. They are cooked in the Hamilton Beach® roaster oven with pecans and a mixture apple juice, brown sugar, butter, and cinnamon (Y.U.M). Serve this beautiful, no frills dessert at a fall dinner party or pear-ed with your after dinner coffee on special occasions.
Making homemade pizza is a lot of fun – and some would even say easy, especially when you take making your own pizza dough out of the equation. Using naan bread is a delicious substitute. It crisps up nicely on the grill, making the perfect crust for a personal pizza. We topped our naan pizza with pears, caramelized onions, and creamy gorgonzola cheese. Garnish your pizzas with a sprinkle of fresh rosemary to complete the pear-fect bite.
In a medium skillet over medium, heat the oil. Add the onion and garlic. Cook and stir until the onion is clear and garlic is golden, about 6 minutes. Stir in balsamic vinegar and sugar. Cook an additional 3 to 5 minutes, stirring occasionally, until mixture is thickened.
Heat grill to 350°F.
Drizzle 1 tablespoon honey on each flatbread. Divide onion mixture and pear slices between flatbreads. Sprinkle 1/3 cup of Gorgonzola cheese on each flatbread.
Place on grill and cook 12 to 14 minutes.
Remove from grill and sprinkle with rosemary if desired. Cut into 8 slices.
While there’s nothing wrong (nothing at all) with a classic grilled cheese sandwich, you can easily upgrade your go-to recipe with pears and preserves. Pile pear slices, brie, and red onions on two pieces of bread slathered with a flavourful mixture of apricot preserves, mustard, and thyme. Cook in the Hamilton Beach® panini press for about 3 minutes and you’ve got a sandwich that your standard cheese-on-white-bread just doesn’t com-pear with.
In a small bowl, combine preserves, mustard and thyme. Spread 1 tablespoon apricot mixture on plain-side of 2 bread slices. Arrange 2 slices each of brie, pear and onions on top of apricot mixture. Top with remaining 2 slices bread, butter-side up.
Place sandwich on panini maker and close lid. Cook about 3 minutes or until bread is golden brown on both sides. Serve immediately.