Fall Fruits II: Pears
One of my favorite snacks this time of year is a plate of fresh sliced ripe pears. However, unlike most winter fruits, pears take a bit more care in handling. Picked and shipped unripe, they come into their own on your kitchen counter but their “perfect” state can be a narrow window of time so a close eye must be kept.
What you might not know about pears, though, is that there can be quite a variance in taste and texture based on the variety you select. Saveur magazine offers this visually appealing guide to ten of the most commonly found pear varieties. What’s my favorite pear? Well, hands down it is Bosc. I love the look and taste of this rustic pear. And the fact that it ripens quickly might just be another reason I enjoy it so much!
While pears are a perfect snack all on their own they can easily play a starring role at any meal of the day. Here’s a sweet option for the start of your day and a savory recipe for your evening meal.
I encourage you to try a Creamy Pear Avocado Smoothie this week. While this yummy blend happens to be a little rich for my morning taste, I find this combination perfect as a late morning snack or even a lunch replacement when I am on the go.
2 ripe bananas (or previously frozen)
1/2 ripe avocado
2 small ripe pears (all varieties work well)
2 1/2 cups | 375 ml. almond milk (or any organic plant-based milk)
4 homemade frozen green cubes (or frozen spinach or 2 handfuls dark leafy greens)
2 tbsp hemp seeds
1 tbsp hemp protein powder (as I am not a fan of protein powders I suggest omitting this)
extra hemp seeds for sprinkling
And why not have fruit for dinner? Cauliflower Hazelnut Soup shows how pears and cauliflower become a perfect compliment to each other in this hearty fall soup with plenty of room for customizing. I’m always excited about another recipe I can prepare in my pressure cooker in minutes and this one was a huge hit at the Hubele house.
2 tablespoons of unsalted butter (replaced with coconut spread or oil)
1 white or yellow onion, diced
1 1/2 teaspoon of dried oregano, divided
2 cloves of garlic, minced
1 medium head of cauliflower, washed and cut into small florets
1/4 cup of gluten free oats (replaced with 1 russet potato for a grain free version)
1/4 cup of toasted, skinned hazelnuts
1/2 a pear, cored and diced
1/2 cup of canned white cannellini beans, strained and rinsed
About 5 cups of vegetable stock (homemade or use Rapunzel bouillon cubes)
3/4 teaspoon of salt, divided
1/2 teaspoon of pepper, divided
1 tablespoon each of fresh thyme and parsley leaves chopped
2 tablespoons of chopped toasted skinned hazelnuts
1 tablespoon of olive oil
Pinch of red pepper flakes (optional)
Wondering about peeling the skin off of those hazelnuts? Here are two methods to consider, I’ve been a fan of the roast and rub method for years and have found it good enough.