Fresh Pear Recipes - Easy, Healthy, Delicious

When pears are ripe is a fabulous time of year, but it is all too short. Use these simple ideas to enjoy fresh pears with their sweet juicy flavour, unique soft texture, fiber richness and the array of vitamins and minerals contained within. The main health benefits of pears are:

High Fiber - Pears are one of the highest fiber fruits, with 6 g fiber in a medium-sized pear (with skin)

Pears are rich in Vitamin C, Vitamin K and B group Vitamins such as, folate, B2, B3

Pears are a good source of minerals such as: calcium, potassium, boron, magnesium, copper, and manganese.

Pears contain antioxidants such as Quercetin iand many others.

See the table below for details comparing the nutrients in pears with other common fruits (100g serve)

Pears in season are delightful. See new ways to enjoy them
Pears in season are delightful. See new ways to enjoy them | Source
Pears are amongts the helathiest of all fruits. See a summary of their nutrients and fabulous new ways to enjoy them
Pears are amongts the helathiest of all fruits. See a summary of their nutrients and fabulous new ways to enjoy them | Source
Pears are very versatile
Pears are very versatile | Source

New Ways to Enjoy Fresh Pears

Try these simple new ways to enjoy fresh pears.

Caramelized Pears

A simple mixture of pears, brown sugar and bourbon heated and caramelized together creates a delightful seasonal dessert.

  • 1/2 cup brown sugar
  • 4 tablespoons butter
  • 2 tablespoons bourbon
  • Good-quality ice cream or yogurt
  • 4 graham crackers, finely crumbled
  • 4 medium pears, pitted and quartered

Method

Melt the butter in a medium saucepan over medium heat. Add the quartered pears with the cut-side down and cook until they begin to brown, then flip over and brown the other side (about 5 minutes). Add the brown sugar and cooking gently until the sauce caramelizes ( about another 5 minutes. Add the bourbon and cook for an extra 5 minutes more. Serve with ice cream or yogurt.

Mashed Pears with Squash - A Savory Side Dish or Sauce

  • 2 pears
  • 1 vanilla bean
  • 1 tablespoon brown sugar
  • 2 teaspoons ground ginger
  • freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 1 large butternut squash (pumpkin), about 1 lb (500g)
  • Salt to taste

Preheat the oven to 375 degrees F (190 degrees C). Slice the butternut squash in half lengthwise and take out the seeds. Peel the pears, slice in half and take out the core. Place both the squash and pears on a foil-lined baking sheet with the cut side up,.

Melt the butter in a small saucepan using a low temperature. Slice the vanilla bean in half, scrape out the seeds and add to the melted butter. Add the brown sugar and ginger to the melted butter and whisk to combine well.

Brush the butter mixture into the cut sides and cavities of the half pears and squash. Season with pepper and salt. Roast the pears and squash until soft (about 45 -60 minutes - the pears may take less time, remove then when soft). Ensure the squash is cooked right through.

Scoop the flesh out of the squash and add to a bowl with the pears. Mash both the pears and squash with a potato masher or a fork. Season with salt and pepper and serve warm as a side dish or a sauce.

Pear and Carrot Strips with Curry Dressing

  • 2 firm pears
  • 1 teaspoon salt
  • 2 teaspoons honey
  • 1 tablespoon curry powder
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 1/2 lb (750g) large carrots, peeled
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley leaves, roughly chopped

Using a vegetable peeler slice the carrots into long thin ribbons. Remove the core and stem from the pears and cut into quarters, and then slice into thin strips. Transfer the carrots and pears to a large bowl and add the chopped parsley.

Using a blender, mix the honey, salt, white wine, curry powder and pepper to a paste. Slowly run in the olive oil while blending. Pour the dressing over the pears and carrots and pears. Toss to combine well and serve.

Vegetable Soup with Pears

  • 4 cups chicken or vegetable stock
  • 1/2 teaspoon fresh thyme leaves ( or dried thyme or similar dried herb)
  • 4 medium zucchini, trimmed and chopped
  • 1 potato, peeled (if required) and finely chopped
  • 1 medium carrot, peeled and finely diced
  • 1 medium onion, peeled and finely chopped
  • 2 medium ripe pears, peeled, cores removed and chopped
  • 3 tablespoons butter (or extra-virgin olive oil)
  • Mint leaves for garnish
  • Salt and freshly ground black pepper to taste

Heat the oil or butter in a large skillet over medium heat. Add the potato, carrots, onion and thyme and cook gently until tender. Sprinkle with pepper and salt to taste (but do not brown the vegetables). Add the zucchini and pears and gently simmer until all the ingredients are tender (about 10-15 minutes).

Nutrients in 100g of Pears Compared with Other Common Fruits

Nutrients (Serving Size 100g)
pear
apple
banana
cherries
orange
Calories (kcal)
33
29
75
32
35.88
Protein (g)
0.21
0.14
0.92
0.65
0.72
Total Fat (g)
0.07
0.09
0.28
0.19
0.09
Total Carbohydrates (g)
8.69
7.59
19.36
7.86
8.97
Dietary Fiber (g)
1.74
1.33
2.23
1.04
1.81
Sugar (g)
5.51
5.71
10.36
5.48
7.14
Vitamins
*
*
*
*
*
Vitamin C (mg)
2.37
2.54
7.40
6.45
40.62
Thiamin (mg)
0.01
0.01
0.03
0.02
0.06
Riboflavin (mg)
0.02
0.02
0.07
0.03
0.03
Niacin (mg)
0.09
0.05
0.57
0.26
0.21
Pantothenic Acid (mg)
0.03
0.03
0.28
0.09
0.19
Vitamin B6 (mg)
0.02
0.02
0.31
0.03
0.05
Folate (mcg)
3.79
1.51
17.24
4.99
22.73
Vitamin B12 (mcg)
0.00
0.00
0.00
0.00
0.00
Vitamin A (IU)
12.92
29.67
54.24
827.74
171.76
Vitamin E (mg)
0.07
0.10
0.08
0.05
0.14
Vitamin K (mcg)
2.52
1.21
0.43
1.37
0.00
Minerals
*
*
*
*
*
Calcium (mg)
5.05
3.32
4.31
10.41
30.30
Iron (mg)
0.10
0.07
0.22
0.21
0.08
Magnesium (mg)
3.79
2.72
22.98
5.83
7.57
Phosphorus (mg)
6.31
6.04
18.67
9.57
10.49
Potassium (mg)
66.91
58.87
303.08
111.55
138.11
Sodium (mg)
0.63
0.60
0.72
2.08
0.00
Zinc (mg)
0.06
0.02
0.13
0.06
0.05
Copper (mg)
0.04
0.02
0.07
0.06
0.04
Manganese (mg)
0.03
0.02
0.23
0.07
0.02
Selenium (mcg)
0.06
0.00
0.86
0.00
0.40
Fatty Acids
*
*
*
*
*
Saturated Fat (g)
0.01
0.02
0.09
0.05
0.02
Monounsaturated Fat (g)
0.02
0.01
0.03
0.05
0.02
Polyunsaturated Fat (g)
0.02
0.03
0.07
0.06
0.02

© 2013 Dr. John Anderson

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Comments 3 comments

My Cook Book profile image

My Cook Book 3 years ago from India

Am loving those pics, good hub.


tirelesstraveler profile image

tirelesstraveler 3 years ago from California

The way you present the nutritional information along with the recipes is terrific. You convince us the food is good for us then give us the enticing recipe to let us know how to do it. Very nice.


Eiddwen profile image

Eiddwen 3 years ago from Wales

Great recipe voted up and saved.

Eddy.

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