Pear Perfection

Local pears are seasonal late summer through early fall. Tree ripened pears are extremely flavorful, offering up flowery aromas, juice that'll trickle down your chin and plenty of sweet eats. Pears can be a complement to any meal, adding color, flavor and texture. The classic ending to an Italian dinner is pear with a thin slice of Parmeggiano Reggiano cheese! Mangia, mangia!

Fresh pears are a healthy snack packed with energy. An average pear is only 100 calories and provides a rich source of dietary fiber, vitamin C and potassium. Because they are so versatile, pears can be used in baking, cooking, canning, sautéing or simply eaten fresh! Ripe pears can be stored in the refrigerator and will last 3-5 days. Use those over-ripe or bruised pears for smoothies, pear sauce or pear cobblers.

At Outpost, our produce buyers work with local orchards to bring in seasonal pears whenever possible. Look for these varieties and more throughout the year.

Abate Fetel
Italy’s favorite pear, named after a French monk who bred it in the mid-fifteenth century! The Abate Fetel (ah-BAH-tay fuh-TEL) is long, banana- shaped and known for its sweet, fruity flavor. It is medium to large with a smooth russet over a yellow background. The flesh is white and aromatic. Seasonal for a short time!
Cheese and wine pairing: Pinot Noir and creamy Gorgonzola; Reisling and firm Pecorino Romano

Bosc
Bosc (BAHsk) pears have a firm, dense flesh with a russet colored skin that remains consistent as it ripens. Look for their long, curved stem. The flavor is deliciously sweet and slightly spicy without being overpowering. The texture should be somewhat crunchy, yet tender. Bosc is an excellent choice for baking, salads, or just plain eating.
Cheese and wine pairing: Chardonnay and Carr Valley Aged Snow White Goat Cheddar; Muscat and Roquefort; Cabernet Sauvignon and Parmesan, or Marieke Pentermann’s Aged Raw Milk Gouda or a nutty Vlaskaas (Dutch cheese made at the time of the flax harvest)

Bartlett
Bartletts are easily recognizable with their large bell shape. Fruit will ripen from green to a yellowish skin, subtly kissed with a blush. It is very sweet, juicy, aromatic and perfect for salads, eating fresh and canning. It holds its shape and flavor well for baking and cooking.
Cheese and wine pairing: Merlot and Fontina; Pinot Grigio and Asiago; Gewurtztraminer and Brie; St. Andre, a subtle, triple crème cheese, with Brut Champagne

Red Bartlett
Red Bartletts have a similar flavor, texture, and use as yellow Bartletts, though a bit smaller. Their vibrant color makes them an excellent choice for salads and fresh fruit desserts. Look for a firm, bright red skin. These pears are very sweet and juicy when ripe.
Cheese and wine pairing: Chianti and Brie or Camembert; Tawny Port with a firm, crumbly Stilton blue; Carr Valley Mobay* and Merlot

Comice
Comice pears are the firm, green, round cousin to a Bartlett, sharing similar flavors and textures. This is a big, sweet and juicy pear and makes an excellent accompaniment with a cheese plate. As with most pears, use them in fresh salads or simply eat fresh.
Cheese and wine pairing: Port and a Stilton blue or Roquefort; Sauternes and Roquefort or Castle Rock Organic Raw Milk Blue; Barbaresco and aged Gruyere

Green D’Anjou
Green D’Anjou or Anjou pears are beautiful, yellow-green, thin-skinned fruits that are firm in texture and are best eaten fresh. It is a large pear that holds its color even when ripe, so they are excellent for baking and poaching when slightly under ripe.
Cheese and wine pairing: D ‘Anjou, Green: Sauvignon blanc and soft goat cheese or chevre; Riesling and Parmeggiano Reggiano; Mead and Crave Brothers’ mascarpone with a drizzle of honey

Red D’Anjou
Red D’Anjou pears are similar in flavor, use and texture as their green sibling. Their dark maroon color shows relatively little change as they ripen. They have a very recognizable egg shape.
Cheese and wine pairing: Sauvignon Blanc and Capri Govarti or Cambazola, a blue brie from Germany

Luscious
Luscious pears are a juicy and sweet heirloom variety. They have a small, round shape and are green with mottled spots and a red blush. Their nickname “Ugly Pear” bears nothing on their flavor characteristics. Luscious pears share similar taste characteristics to Bartlett.
Cheese and wine pairing: Barbaresco and Parmesan; Merlot with Gorgonzola and walnuts; “raisinesque” sherry and Cabrales – artisan Spanish blue

Packham
Packhams are smooth, sweet, slightly tart and juicy with a notably bumpy yellow-green skin and white flesh. Their color is retained through ripening. They can be eaten fresh or cooked and will hold up well in a sauté. When ripe, Packhams have a lovely fragrance.
Cheese and wine pairing: Syrah or Shiraz and Pecorino Romano or Camembert

Seckel
Seckels are little with a big sweet flavor. In fact, these little orchard beauties are sometimes referred to as "sugar pears." Maroon and olive green in color, they show no color change when ripened. We love their tiny size!
Cheese and wine pairing: Pinot Noir and Fontina or Havarti; Beaujolais and Havarti; Pinot Noir and Stilton

Stark or Starkrimson
Stark pears are festive and a deep red in color! They have a delicate, subtle and rewarding flavor. Starks are wonderful paired with tangy goat or blue cheese and make for a beautiful and tasty presentation. This is the “Deluxe-Fruit-Basket” pear.
Cheese and wine pairing: Cabernet Sauvignon and Gorgonzola, Roquefort or Carr Valley’s Snow White aged goat cheddar

Recipe

Freezer Pear Sauce

Watch Outpost's Pantry Raid girls demonstrate making Pear and Honey Tarts on Wisconsin Foodie!