Any way you slice a pear, you’ve got all the ingredients for a tasty, nutritious treat. Cubed, planked, poached or grilled, pears pack a potent punch of flavor, color and even fiber (6g or 24% of your daily recommendation in one medium pear)! Let our chefs show you the way!

• Jennifer Buehler’s Pear Tip

  “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

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• John Therres’ Pear Tip

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

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• Kara Newman’s Pear Tip

  “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

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• Hedy Goldsmith’s Pear Tip

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

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• Ethan Holmes’ Pear Tip

  “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

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• David Katz’s Pear Tip

  “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

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• Geoff Kelty’s Pear Tip

  “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

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• Ivan Beacco’s Pear Tip

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

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• Steve Dorsey’s Pear Tip

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

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• Asher Miller’s Pear Tip

  “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

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• Ethan Stowell’s Pear Tip

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

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• Dave Anderson’s Pear Tip

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

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• Scott Szekretar’s Pear Tip

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

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• Kelley Swenson’s Pear Tip

  “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

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• Mark Porcaro’s Pear Tip

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

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• John Van House’s Pear Tip

  “For the perfect pear ‘cups,’ cut a pear in half lengthwise, then use a melon baller to scoop out the core. Fill the empty pear for a beautiful presentation.” ~ Chef John Van House

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• Craig Richards’ Pear Tip

  “Pair pears with sliced gourmet cheeses to make a simple, yet elegant, dessert or antipasto.” ~ Chef Craig Richards

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• Brian Piasecki’s Tip

  “Don’t be afraid to experiment with pears by teaming them up with spicy components – the natural sweetness in pears is a great compliment to spiced dishes.” ~ Brian Piasecki

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• Scott Dolich’s Tip

  “Buy pears in varying stages of ripeness so you can enjoy them over a few days.” ~ Scott Dolich

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• Robert Burcenski’s Pear Tip

  “Try using the pear as a decorative ‘container’ in your dish presentation. Cut off the top, then use a melon ball scoop to hollow out the base of the fruit. Or, try cutting a pear in half lengthwise and scooping out the middle. Fill it with sauces, jellies or chutneys.” ~ Robert Burcenski

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• Dustin Clark’s Pear Tip

  Plan ahead when buying pears, as they may need some time to reach maximum ripeness and flavor. To speed up the ripening process, store the pears in a cool, dry place, along with a ripe banana, for several days. ~ Dustin Clark

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• Jody Adams’ Pear Tip

  “Consider the texture of a pear when determining how it should be cooked. Firm and crisp varieties, such as Bosc and Seckel, stand up to dry cooking or roasting. Juicier, tender varieties, like Bartlett and Anjou, remain good candidates for cooking in liquids or poaching. ~ Jody Adams

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• Mark Dowers’ Tip

  The way you cut pears will have a strong influence on the taste and texture it provides to your dish. Try dicing pears into small squares for a tangy, crunchy topping to any dish. ~ Mark Dowers

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• Robert Zaborny’s Pear Tip

  Pay attention to the nuances of each pear variety and experiment with different types to discover new textures and flavors for your favorite recipes. ~ Robert Zaborny

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• Michael Pivoney’s Pear Tip

  Don’t be afraid to pair pears with savory items like rich cheeses and main courses. ~ Michael Pivoney

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• Kathy Casey’s Pear Tip

  “Pears are the ultimate way to dress up any meal, and make for gorgeous centerpieces when placed in your favorite glass bowl or large clear vase. For your next dinner party try making them into sophisticated name cards – simply write each guest’s name on a pear with a gold or silver pen, string some ribbon around the top and… voila!” ~Kathy Casey

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• To Prevent Browning …

  Like many fruits, the flesh of cut or peeled pears will eventually brown. This natural oxidation process won’t affect the taste or quality. However, to keep your pears looking appetizing and to prevent browning, brush them with a mild solution of water and lemon juice!

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• Refrigerating Pears

  Ripened pears can be used at once or put under refrigeration (35º to 45º F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning.

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• “Pearfect” Point of Ripeness

  Place underripe pears near other ethylene-producing fruit such as bananas or citrus fruit to help speed up the ripening process. And if you find yourself with a few too many overripe pears, blend them into smoothies, soups, sauces and purees!

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