Five Pear Desserts

Here is a sampling of pear dessert from the Pear Bureau Northwest, a marketing association representing hundreds of growers in the Pacific Northwest, where most of the U.S. pear crop is produced.

Poached Bosc Pears
Bartlett Pear Orange Bar Cookies
Pear Gem Bar Cookies
Pear Walnut Cake
Fresh Anjou Pear Tart

Poached Bosc Pears [top]

1 1/4 cups packed brown sugar
2 1/2 cups dry red wine
1 1/2 cups water
3 whole cloves
1 stick cinnamon
6 ripe Bosc pears, peeled and cored

1. Dissolve sugar into wine and water. Add cloves and cinnamon stick. Pears may be poached whole, or cut in half and poached. You may poach 2 or 3 pears at a time, removing when poached, adding rest of pears or halves.

2. Add pears to wine mixture and heat until just simmering. Lower heat and poach gently for 20 to 25 minutes. Remove from heat and allow to stand in poaching liquid overnight. Gently remove them from the poaching liquid and drain briefly on paper towels.

3. Serve with Creme Anglaise, whipped cream, or a reduction of the poaching liquid. Garnish with fresh mint. To reduce poaching liquid, boil until liquid is reduced by 2/3, or becomes a light syrup.

Bartlett Pear Orange Bar Cookies [top]

3 cups flour
1-1/2 teaspoons salt
1 cup shortening
1/2 cup milk
1/2 cup fine dry bread crumbs
6 Bartlett pears, pared and sliced
1/2 cup sugar
1 teaspoon grated orange peel
Orange Glaze* 

1. Combine flour and salt; cut in shortening until crumbly. Stir in about 1/2 cup milk, one tablespoon at a time, until all flour is moistened. Divide dough in half. Roll out half dough to 17x12-inch rectangle.

2. Carefully place in 15x10x1-inch baking pan. Sprinkle with bread crumbs. Arrange pear slices over crumbs. Combine sugar and orange peel; sprinkle over pear slices.

3. Roll out remaining dough to 15x10-inch rectangle and place on top of pears; seal and flute edges. Cut several steam vents in top of crust. Brush top of pastry with milk. Bake at 375°F 45 to 55 minutes or until pastry is golden. Brush with Orange Glaze while warm.

* Orange Glaze:
1 cup sifted powdered sugar
3/4 teaspoon vanilla
2 tablespoons orange juice or milk

1. Combine 1 cup sifted powdered sugar, 3/4 teaspoon vanilla and 2 tablespoons orange juice or milk; stir until smooth. Makes 1/3 cup.

Pear Gem Bar Cookies [top]

1 to 2 fresh, ripe Anjou or Bosc Pears
1 cup packed brown sugar
1/2 cup vegetable oil
1/3 cup water
1 egg, slightly beaten
1-3/4 cups flour
2 teaspoons ground allspice
1 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons powdered sugar

1. Core and chop pears to equal 1 1/2 cups; set aside. Combine brown sugar, oil, water and egg; beat well. Add flour, allspice, soda and salt; mix well. Stir in pears. Pour into greased 15-1/2 x 10-1/2 x 1-inch baking pan.

2. Bake at 375° F for 12 minutes or until wooden pick inserted near center comes out clean. Cool. Dust with powdered sugar; cut into diamond-shaped bars (about 2 x 1-1/2-inches).

Pear Walnut Cake [top]

2 fresh Bartlett pears, cored
1 cup packed brown sugar
1/2 cup shortening
1 egg
1 teaspoon vanilla
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup milk
1/2 cup chopped walnuts (pecans may be substituted)
Broiled Maple Topping*

1. Finely chop pears to equal 1 1/2 cups. Cream sugar and shortening until light and fluffy. Add eggs and vanilla; beat until mixture is well blended.

2. Combine flour, spices, salt and baking soda; add to mixture alternately with milk. Stir in chopped pears and nuts. Turn into greased (or spray with a non-stick product) 12x8x2-inch baking pan.

3. Bake at 350° F for 30 to 35 minutes or until wooden pick inserted near center comes out clean. Spread Broiled Maple Topping over warm cake. Broil 2 to 3 minutes (watching carefuly) or until bubbly.

* Broiled Maple Topping

1. Melt 1/4 cup butter or margarine in small saucepan. Remove from heat. Stir in 1/2 cup packed brown sugar, 2 tablespoons milk, 2 tablespoons maple flavored syrup, 1 cup flaked coconut, and 1/2 cup chopped nuts.

Fresh Anjou Pear Tart [top]

3 ounces almond paste
1/3 cup granulated sugar
1/2 cup butter softened to room temperature
2 eggs
3/4 cup hazelnuts, roasted and ground
1 teaspoon vanilla
1 prepared 9 inch tart shell
1/2 cup chocolate, melted
4 firm-ripe Anjou pears, peeled, cored, and sliced about 1/4 inch thick
1 lemon, juiced
4 ounces apricot preserves, melted and strained

1. Preheat oven to 350° F. For filling, cream together almond paste and sugar. Add butter and mix until smooth. Add eggs and mix until smooth. Add ground hazelnuts, vanilla and mix.

2. Brush melted chocolate on bottom of prepared tart shell and pour in filling. Bake at 350° F for 35 to 40 minutes, until filling is lightly browned and set in the center. Cool tart on rack.

3. When the tart is cooled, toss pear slices gently with lemon juice to keep them from turning brown. Arrange pear slices in concentric circles. Brush completed tart with strained apricot preserves.