creative
cooking
Sweet, delicious and ready to eat
Pears are in!
RIVERMAID TRADING COMPAN Y
PEAR LOVERS, REJOICE! ;e fresh fall crop,
including Bartlett, Bosc and Asian varieties,
begins arriving this month
at Costco. ;ese are perfect
for salads, baking, desserts
and even with a variety
of meats. The Connection
asked Sharlene Taylor, a
Costco produce buyer who
oversees the pear program,
for some thoughts about
her favorite fruit.
Sharlene Taylor
FRANCE FREEMAN
Q: Why is this a special time for pear lovers?
A: As we head toward fall, so many di;erent
varieties are arriving on the market, so there’s
something for everyone.
Q: Generally speaking, which pears are best
for which dishes?
A: Bartlett pears are great for salads, while
Asian pears also work well in salads and make
excellent sauces. ;e Bosc is a great baking
pear. And all of these varieties are delicious
when paired with the right wine and cheese.
Q: Any tricks for determining ripeness?
A: Pears don’t ripen well on trees. ;ey are harvested when they are mature but unripe, and
need to be ripened a;er harvest. Determining
ripeness depends on the variety.
Bartlett pears change from green to yellow
as they ripen. Just leave them out on the counter until they reach the desired ripeness, as you
would a banana, then refrigerate them.
Other varieties do not dramatically
change color. Because pears ripen from the
inside out, the best way to determine ripeness
is to check the neck. Gently press near the
stem with your thumb. When it gives to gentle
pressure, it is ripe, juicy and ready to eat. If you
wait until the pear is so; around the middle, it
will be overripe.
Q: What’s your favorite pear recipe?
A: I love them as an addition to a green salad.
Drizzle on a sweet vinaigrette, toss in some
pecans and feta cheese, maybe a few slices of
red onion—so delicious! Pears o;er just the
right balance of crispness, juiciness and ;avor to complement the other ;avors and textures.—Tim Talevich
Cream of Celery Root Soup with
Pears and Blue Cheese
1½ pounds celery root, peeled
and chopped
4 cups low-sodium chicken
broth
2 fresh Bartlett or Bosc pears,
cored and chopped, plus more
for garnish
Salt and freshly ground pepper
2 ounces blue cheese, crumbled,
at room temperature
4 tablespoons minced fresh
chives
Place celery root, pears, chives and chicken broth in a large pot over medium-high heat and bring to a boil. Cover, reduce the heat and simmer until the celery
root is tender, about 15 minutes. Season to taste with salt and pepper.
Carefully transfer soup to a blender and purée until smooth. To serve, pour the
hot soup into bowls and garnish with the crumbled blue cheese and chopped
pears. Makes 4 to 6 servings.
