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|Food Buzz: History of Pears|
|Food Fable: Pears|
Offering a sweet musky flesh, the texture of this medium to large pear is characteristically grainy. Most pears do not change color when they ripen, but the Bartlett is the exception to the rule as it turns from green to yellow when ripe. When slightly soft to the touch, the Bartlett pear is ready to eat.
Bartlett Pears are available from late summer throughout the fall.
Growing on trees that can produce over one hundred years, Bartlett's are picked when mature but have not become ripe. The two major factors that decide the right time for pear picking is firmness and a technical measuring device for determining the sugar content of the pears.
Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear contains less than 100 calories. Most of the vitamin C in pears is in the skin, so pears should be eaten unpeeled. Providing some iron and potassium, pears contain pectin, a soluble fiber that helps control cholesterol levels.
Bartlett pears are ideal for canning. For a side dish or dessert, poach with ginger and star anise. Make delicious syrup, chutney and preserves. Flavor muffins, quick breads and cookies. Roast with squash and serve alongside duck. For a snack, enjoy pear slices with a favorite cheese. Overripe pears make an excellent addition to blended beverages. To ripen let sit at room temperature for a few days or in a paper bag to expedite the process, ripe Bartlett pears keep best in the refrigerator.
Recipes that include Bartlett Pears. One is easiest, three is harder.
|Anyone For Seconds?||Pears in Cider|