Perfectly ripe pears have a juicy texture and delicately floral flavor that’s a hallmark of autumn. They’re also incredibly versatile; pears are delicious raw, roasted and simmered, and can be paired with pork for a savory course or baked into a beautiful tart. Read on for some of our best tips on choosing and prepping pears, plus delicious ways to prepare them from the Williams-Sonoma Test Kitchen.
Look for: Seek out smooth, unblemished fruits with their stems still attached. They should be fragrant and just beginning to soften near the stem. Pear should be left at room temperature to soften and sweeten; they’re ready to eat when they wrinkle a little at the stem and are slightly soft at the blossom end.
Prep tips: Handle pears gently, since they bruise easily. Leave them at room temperature for a few days to ripen. Pears are notorious for having an extremely brief period of ripeness between being still too hard to eat and heading toward spoiling. They can be refrigerated in plastic bags for 3 to 5 days, depending on their degree of ripeness, but for the best flavor, be sure to bring them back to room temperature before eating. Because of their delicate texture, pears do not freeze well.
Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. When cutting pears for salads or hors d’oeuvres, halve them lengthwise, then scoop out the core with a small spoon or melon baller. Like cut apples, cut pears should be tossed with a little lemon juice to prevent discoloring. Here’s your toolkit:
- Swissmar Peelers, for peeling pears
- Wusthof Paring Knife, to slice pears
- OXO Food Mill, to puree pears
- Melon Scoop, for removing the core
- de Buyer Adjustable Slicer, for creating thin slices of pears
- All-Clad Stainless-Steel Saucepan, to cook pears into sauces and desserts
Uses: Excellent for eating out of hand, pears also add elegance to tarts, pastries and other winter desserts. Poached whole in wine or transformed into compote, the flavor of pears blends well with ginger, vanilla, orange peel, raisins and warm spices such as clove, cinnamon and ginger.
Varieties: Available from summer through fall, the Asian pear belongs to a species completely different from regular pears. They resemble large, pale yellow green apples. These pears have a flowery fragrance, a mildly sweet flavor and a slightly granular texture that bursts with juice from the first bite. They’re best served raw; eat them on their own or in salads. Learn about more pear types in our glossary.
Pear & Prosciutto Tartine: Arrange thin slices of Camembert on thick slices of country bread and place under a broiler until the cheese is melted. Top with pear slices and thinly sliced prosciutto. Cut chives into 1-inch pieces and sprinkle on top.
Honey-Roasted Pears: Halve and core Bosc pears. Warm equal parts butter and honey and drizzle over pears. Top with thyme sprigs and a sprinkle of flake salt. Roast at 450°F until tender. Serve with lightly sweetened ricotta or creme fraiche.
Flatbread with Pears & Prosciutto: Brush pizza dough with olive oil. Top with pear slices, caramelized onions and crumbled goat cheese. Bake on a pizza stone at 500°F until crust is crisp, 6 to 8 minutes. Top with thinly sliced prosciutto and arugula and drizzle with olive oil.
Pears Poached in Riesling: Combine 1 bottle Riesling and 1 cup sugar in a saucepan. Add 4 peeled, cored pears and water to cover. Top pears with a parchment paper round and weigh down with a plate. Simmer until pears are tender, 15 to 20 minutes. Serve with Greek yogurt drizzled with honey.
Sauteed Pear Salad with Blue Cheese: Whisk together sherry vinegar, olive oil, salt and pepper. Saute pear slices in melted butter until just tender. Toss frisee, endive or mixed greens with vinaigrette, toasted pecans and crumbled blue cheese; top with sauteed pears.
Pears Foster: In a saute pan, melt 1 part butter with 2 parts brown sugar. Add peeled, sliced pears and cook until soft. If desired, add a splash of rum and ignite. Serve pears and sauce on their own or with vanilla ice cream.
See more tips and ideas for peak-season produce here!