Pear Panache » Tips

Jennifer Buehler’s Pear Tip

admin — Mon, 01 Mar 2010 17:41:42 +0000

“Bosc pears are an ideal pear to sauté. They retain their shape when heated and add a crisp, sweet flavor to rich dishes.” ~ Chef Buehler

John Therres’ Pear Tip

admin — Mon, 01 Feb 2010 18:00:40 +0000

“Balance rich foods with the citrus-like Green Anjou. Anjous are ideal for tangy spreads and sauces.” ~ Chef Therres

Kara Newman’s Pear Tip

admin — Fri, 01 Jan 2010 15:48:25 +0000

“I like cocktails that have the right balance of sweet, tart, alcohol and heat. Fresh pears are easy to incorporate into drinks as they are naturally so sweet.”
~ Mixologist Kara Newman

Hedy Goldsmith’s Pear Tip

admin — Mon, 30 Nov 2009 05:19:16 +0000

“Comice pears lend elegance and lusciousness to any holiday dish. They’re incredibly versatile, and I love working with them.”
~ Chef Hedy Goldsmith

Ethan Holmes’ Pear Tip

admin — Sat, 31 Oct 2009 23:33:55 +0000

“When poaching pears, try using white wine with your favorite herbal tea steeped into it. Allow plenty of time for the aromatics to steep in the poaching liquid, then add a little honey.” ~ Chef Holmes

David Katz’s Pear Tip

admin — Mon, 12 Oct 2009 22:42:43 +0000

“In the heart of pear season, jar pears. Just peel your pears, place them in a sterilized Mason jar and pour hot simple syrup with a touch of lemon juice over the pears. Seal and leave in a cool dark place for up to 6 months.” ~ Chef Katz

Geoff Kelty’s Pear Tip

admin — Mon, 31 Aug 2009 22:38:13 +0000

“To ensure a smooth pear after peeling, use a scouring pad to smooth out any bumps, then rinse thoroughly. A perfectly smooth poached pear will make any finished dish look picture perfect.” ~ Chef Kelty

Ivan Beacco’s Pear Tip

admin — Wed, 04 Feb 2009 20:57:26 +0000

“Try mixing pears with pecorino in risotto or grilling with a nice pinch of black pepper to serve with pork or braised lamb.”

Steve Dorsey’s Pear Tip

admin — Wed, 31 Dec 2008 22:12:42 +0000

“Use a melon baller to remove seeds. It’s fast, and leaves a clean pear slice.” ~ Steve Dorsey

Asher Miller’s Pear Tip

admin — Mon, 01 Dec 2008 21:08:38 +0000

“The Pear Crème Brulée dessert is ideal for holiday entertaining, as most of the recipe can be done in advance before guests arrive.” ~ Chef Miller

Ethan Stowell’s Pear Tip

admin — Wed, 01 Oct 2008 18:26:27 +0000

“Use a Parisian scoop to core your pears. This makes for a great, clean presentation on the plate.” ~ Ethan Stowell

Dave Anderson’s Pear Tip

admin — Tue, 09 Sep 2008 22:29:41 +0000

“Try using several different varieties of pears together in recipes like chutney for subtle changes in flavor and texture.” ~ David Anderson

Scott Szekretar’s Pear Tip

admin — Mon, 03 Mar 2008 06:05:52 +0000

“Add to the visual appeal by cutting pears into interesting shapes, like the pear ‘diamonds’ in my featured recipe.” ~ Scott Szekretar

Kelley Swenson’s Pear Tip

admin — Tue, 05 Feb 2008 03:35:31 +0000

“Be sure to add a bit of acid (lemon) or calcium (such as NatureSeal) to pear cocktails to allow the pear to keep its brightness and color.” ~ Kelley Swenson

Mark Porcaro’s Pear Tip

admin — Mon, 07 Jan 2008 18:14:09 +0000

“Simmer pears in savory broths and spices for an unbelievable taste and texture.” ~ Chef Mark Porcaro