Pears are native to coastal and calmly temperate regions of the world. It is consumed fresh, canned, as juice and dried which makes it very flexible for meal prepping. The juices can also be used in jellies and jams, usually in blend of other fruits counting berries.
Fermented pear juice on the other hand is called ”perry“ or pear cider and similar to the methods apple cider if produced. A pear in a 100 g serving is a good source of dietary fiber. Also, it contains carbohydrates, proteins, Vitamins B1, B2, B3,B5, B9, C, E, K , Calcium, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc.
Meal prepping with pears surely brings a whole lot of vitamins and minerals making your every meal healthier.
- Protects the system from free radicals
- Regulates our cardiovascular organ
- Fights against cancer cells
- Free from any allergic reactions
- Prevents diabetes
How to Select
- If you are searching for a ripe fruit to consume right away, check the pear by giving a force down to the top of the fruit softly just where the stem held the fruit. If the stem begin to give in then the fruit is really ripe.
- Don’t purchase pears that are soft in any parts. These are the signs of overripe and are no longer good to eat.
- Choose the top that are still tough to touch, if you plan to consume them for a number of days.
- Its color should be golden and must be sweet-smelling.
- Don’t be bothered if you see some russeting, that’s only on the peel and doesn’t change the taste.
How to Store
- If the pears are still raw, put them in a room temperature and they will mature all right.
- If you want to have a faster way, set the pears in the paper bag together with a ripe banana or apple because it gives off ethylene gas to make the process faster.
- How to Freeze:
- Get ready the pears for freezing up through rinsing the fruit, peeling and coring.
- Immerse in 1quart of water with ½ tablespoon salt, three quarter teaspoon ascorbic acid or 3 tablespoons lemon juice in order to prevent cut pears turn to brown color.
- Use up fruit sooner than preparing in advance for chilling. If using salt, wash pears prior to moving to the next thing to do.
- There are ways to use frozen pears, like for instance, uncooked: fresh fruit, side dish then use the syrup pack technique.
- To make it, dissolve three cups of sugar in four cups of warm water. You can lighten the syrup as one cup of sugar for every four cups of water.
Tips Preparing Pears
- Free the pears from peelings prior to cooking time, as their covering becomes hard when heated.
- Pears that are fresh are sumptuous to be eaten after smoothly washing the skin through the use of tap water and let it dry.
- 4 D’Anjou pears (aka Anjou pears)
- 1/2 cup (120ml) pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- optional toppings: maple pecan granola, Greek yogurt
- Preheat oven to 375°F (190°C). I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
- Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
- Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
- Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.
- Make ahead tip: Pears are best baked right before they are served, but you could bake them completely and refrigerate for up to 5 days. Then, warm back up in the oven for 10 minutes and top with remaining maple syrup mixture, granola, and yogurt right before serving.
Easy Caramel Sauce:
- 8 tablespoons (1 stick) butter
- 1 1/2 cups packed light brown sugar
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 tablespoon vanilla
- 4 pounds (about 8 medium) ripe pears, peeled,
- cored and diced (see note above)
- 3 tablespoons fresh lemon juice
- 3 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 cup packed light brown sugar
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 12 tablespoons (1 1/2 sticks) butter, cut into pieces
- Vanilla Ice Cream
- Caramel Sauce
- For the caramel sauce, in a medium heavy-bottomed saucepan, combine the butter, sugar, salt and cream. Melt over low heat. Once all ingredients are melted and combined, increase the heat to medium and bring the mixture to a boil. Boil for 10 minutes. There’s no need to stir but watch the heat – if it seems as though the mixture might be burning on the bottom (which can often happen if you are using a pan that isn’t heavy-bottomed), reduce the heat. Remove from the heat and stir in the vanilla. Set aside to cool slightly (the caramel sauce can be made up to a week in advance – if using it in the recipe, warm slightly before adding to the pears).
- Preheat the oven to 350 degrees F. Lightly grease a 8 1/2-inch by 12-inch pan with cooking spray (I know that’s a random size that I happen to have – if you don’t have that size, use something close like a 9X13-inch pan).
- Toss the pears in a large bowl with the lemon juice, flour and cinnamon. Pour 1 cup of the caramel sauce over the pears and stir to combine well. Pour the mixture into the prepared pan.
- For the topping, in a medium bowl, whisk together the brown sugar, flour, oats, cinnamon, and salt. Toss the pieces of butter in with the ingredients and use a pastry blender, two knives, your fingers, or anything else to cut the butter in until the mixture is crumbly. Spread the topping evenly over the pears.
- Bake the crisp until the edges are bubbling and the top has deepened in color, 45-50 minutes. Remove from the oven and let cool for about 30 minutes. The crisp can be served warm or at room temperature.
- Serve with vanilla ice cream and remaining caramel sauce.
For the topping:
- 3 Tbs. sugar
- 2 Tbs. chopped walnuts, ground (see note above)
- 1/4 tsp. ground cinnamon
For the muffins:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup canola oil or walnut oil
- 3/4 cup buttermilk
- 2 tsp. vanilla extract
- 4 or 5 firm, ripe pears, 2 lb. total, peeled, cored and coarsely chopped
- 1 cup walnuts, coarsely chopped
- Preheat an oven to 350°F. Grease 14 standard muffin cups with butter or butter-flavored non-stick cooking spray.
- To make the topping, in a small bowl, stir together the sugar, walnuts and cinnamon. Set aside.
- To make the muffins, in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda and salt.
- In another bowl, whisk together the eggs, oil, buttermilk and vanilla until blended. Add the flour mixture, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. When mixing, take care not to break up the fruit. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Fill the unused muffin cups one-third full with water to prevent warping. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan(s) to a wire rack and let cool for 5 minutes, then unmold the muffins onto the rack. Serve warm or at room temperature. Makes 14 muffins.