Easy Butter Roasted Pears Recipe (2024)

FAQs

What is the best cooking method for pears? ›

Simple Ways to Enjoy Pears

The simplest and possibly the nicest way to cook pears is to poach them – simmered gently in a light syrup and favoured with vanilla.

No, you do not have to peel pears for baking. The peel softens nicely. You can of course peel them if you prefer, but I usually leave it on.

Any pear can be baked, including ones that may seem too hard to eat or cook with. In this recipe, an under-ripe pear is perfect as it softens in the heat of the oven plus a sweet cooking liquid.

You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

Eat pears whole or cut into quarters. If desired, remove the core. The skin is edible and a great source of fiber. To keep sliced pears from browning, briefly soak them in 1 quart of water + 3 tablespoons lemon juice.

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

If you're using the pears for cooking, underripe pears are actually what you need. They will hold their shape better whether poached, baked, or braised. If the pears you have are soft and almost mushy, don't discard them! They are best for cooking into a pear sauce.

Slice The Pears

Place the pear on a cutting board and use a sharp knife to slice the pear in half vertically from the stem to the bottom. Next, cut each half in half again vertically to create quarters. Lay the quarters flat side down and angle the knife to cut diagonally to remove the core.

If you're not in a rush, you can simply leave a pear sitting out on the counter at room temperature and it will slowly ripen, usually within four to seven days, according to Edwards. Speed up the process. If you'd like to ripen your pears faster, you can put them in a paper bag with ripe apples and/or bananas.

Put the pears into a large saucepan and add the water (1 litre for every kilo of fruit). Bring to the boil, and simmer for 50-60 minutes until the pears are tender. Mash the fruit to extract maximum flavour. If it seems a little too solid, add more water – we want the texture of soft applesauce.

Can dogs eat pears? ›

The answer is yes- dogs can have pears! They're fine for them to have as an occasional treat so you can save your pup a slice next time you're tucking into the ripe green fruit. Just be aware that not all dogs like fruits, so don't be surprised if your four-legged friend isn't interested.

Pear flesh is infused with very fine grit, made of clusters of stone cells. Stone cells, a subtype of sclereid cells, make up some other very hard tissues like peach pits and nut shells. Stone cells are born with their own death as an end goal.

Pears are not better than apples. They have similar health benefits, though we know much more about how apples impact health than pears. In fact, research into the health benefits of pears is ongoing. Both apples and pears contain pectin, a fiber that nourishes gut bacteria.

Which pears are best for cooking? Bosc and Anjou varieties are tops at holding their shape and texture. In a pinch, Bartletts and other varieties work fine, too. Avoid Comice pears for cooking.

Bartlett: This iconic bell-shaped pear is the main variety you'll find in stores from August through January. It differs from the winter d'Anjou variety by changing color as it ripens. Bartlett's are best enjoyed when they're yellow and the skin gives slightly when pressure is applied near the neck end.

Fruit can be cooked using moist heat or dry heat methods. To make a sauce, compote or to poach would require moist heat. Liquid and seasoning is often added to soften and infuse a new flavor. Cinnamon, nutmeg, ginger, chilies and saffron can be used to add a deep and complex flavor to fruit.

For some fruits, poaching is a way to soften them up for dishes where they would otherwise add little or no textural value. Pears are often poached so that they become soft enough to be pureed into a sauce or blended into a soup.

Cover and steam for about 10-12 minutes or until the pears are tender. If you opt for boiling, place the pears in a saucepan and add enough water to cover them. Bring the water to a boil and then reduce the heat to simmer. Cook for about 5-7 minutes or until the pears are soft and easily mashed with a fork.

Both cooked and raw pears are healthy, and can have a positive impact as part of a balanced diet. But when pears are cooked, something magical happens, and release extra pectin – a special form of fibre.