Poached pears may be one of the easiest desserts to pull off, requiring very little preparation. Just peel a couple of pears, shove them into a pot, cover them in some flavored liquid. The problem is, if you’re doing just a few, you may need a lot of liquid to get them fully submerged. Also, […]
Crisps (and their close cousins, Crumbles) are one of my favorite ways to use up a basket of fruit and make something quick and comforting that everybody will love. As indulgent as crisps can seem, they are so simple and straightforward that not only do I love making them as a last-minute dessert, they are so low-sugar I can also rationalize eating them for breakfast the next day with a scoop of yogurt!
The perfect combination of fall fruit, sliced apples and pears accent this crisp dish with a rich oat topping to complement the tart fruit filling. Use the best tart baking apples you can find– a reliable variety found many places is Granny Smith. It’s nice to find a good baking pear like a Bosc pear, but make sure you slice it very thin so it cooks through. Alternatively, a softer pear like the Seckel variety would work as well.
This delicious, delicate pie is a sweet homage to my favorite fall fruit, pears. If you can find a mix of pears that are seasonally available in your area, all the better! Otherwise, choose the best baking pears you can find and slice them very thinly!
If you’re worried about them being underripe, simply place them in a paper bag with another ripe fruit such as a banana or apple, and wait a couple days for them to ripen along! Your other alternative is to caramelize up to half of the pears called for in the recipe, and fold the raw ones in to the cooked. But if you want to take the simple route, follow the recipe as-is and you should have a lovely pear pie either way!
There is something perennially fall to me about poached pears. Maybe it is because my first ever pastry cook job at a massive restaurant began in the fall, so my task every day was to peel and poach two crates’ worth of pears. It became like a meditation, each day, peeling that many pears by hand!
In any case, find the best firm-but-ripe pears that you can– I like the Bosc variety as they travel well and are not hard to find. Make sure after you core them, you check to see you’ve cored them straight through the bottom and there are no bits of stem leftover. You can also forego coring if you like the look of them poached while they are still whole, just know that you need to cook them longer to compensate.
Pears are my favorite fruits when fall comes. They smell nice and are so sweet and juicy, perfect for some delicious desserts. They remind me of my childhood when I used to go to may grandparents’ house in the countryside and pick the fruits directly from the tree. Me and my cousins used to grab a lot of pears and apples and climb into an old quince tree to eat them. Grandma used to call us to come to lunch, but we were hidden between the branches and didn’t want to go down. In fact, we weren’t hungry at all because we had eaten a lot of fruits.
Cooking pear desserts brings a lot of nostalgic memories to me, like the pita bread my grandma used to bake in her brick oven. We ate it with pear compote and I can’t remember eating something more delicious than this simple meal.