Pear, the perfect entrée for dessert and more

Cinzia Cuneo 25 febbraio, 2011 frutta, ricette

Pears are almost as widely used as apples, because they blend in so wonderfully with salted as well as sweet dishes. This fruit can be eaten raw, cooked, dried and in candied form. It is used for making compotes, jams, jellies, sauces, juices, vinegar and even brandy. The pear lends consistency and a slightly sweet taste to soups.

It adds an unusual touch to salads, especially when contrasted with slightly bitter lettuces such as watercress, radicchios and endives. It goes excellently with cheeses and prosciutto ham. As a dessert, it is often accompanied by chocolate, like in the “Belle Hélène” for example, with vanilla ice cream and a hot chocolate topping.

An excellent source of food fibers, the pear is also a good source of copper and vitamins C and K. It also contains invaluable antioxidants, such as flavonoids and phenolic acids, which are particularly present in its peel as well as in the flesh of the fruit.

So let us make the most of what Homer called the “gift of the gods” and prepare it according to our imagination.

A few of our recipes that feature pears:

• Baked Pear Soufflés
• Mixed Greens with Pears and Goat Cheese
• Pear Compote with Maple Syrup and Spices
• Pear and Cranberry Compote
• “Three P” Soup

Originally published in the Journal de Montréal on November 29, 2008.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.