The year after my father passed away his beloved pear tree had a banner year. Tons of big beautiful pears were produced and we were able to harvest them before the local raccoons could. We said at the time “all those years, hardly producing a decent pear, and NOW it decides to be amazing!” Wish he could have seen it. For the next 5 years it went back to its rather anemic performance – producing small, pitted pears- in small amounts.
This year my mother passed away and of course the tree put on a show stopping performance – huge, blemish free pears and TONS of them. Wish she could have seen it.
If that isn’t the universe speaking in some way I don’t know what is.
So of course I felt the need to harvest the pears – making some baked goods right away and cooking some down to pear sauce and freezing for another use well into the winter. So much like my blueberry inheritance I could enjoy a little of my pear inheritance for a while longer.
The first thing that came to mind to make with these amazing pears was of course coffee cake! Wouldn’t that be your “go to” baked goodie too?
I’m no baker so I just bought a quality box mix for coffee cake (complete with streusel mix) and added sliced pears, brown sugar and melted butter to the bottom of the glass baking dish before mixing up and adding my coffee cake mix according to package instructions. Just be sure to slice the fruit fairly thin so it will definitely get soft in the baking process.
My mother has a pear tree in her yard and in the last few years it has really started producing. Each year we get bushels of pears off of it. This year I tried a classic savory tart involving blue cheese and pears.
from the tree
used the one on the right
I compared two kinds of blue cheese I had in my refrigerator. The one on the left was a “St. Clemens” which is traditional version imported from Denmark. The one on the right was a domestic raw-milk version from Wisconsin. I choose the domestic version because it was smoother, sweeter and had less of the that “blue cheese bite.”
I used a refrigerated puff pastry dough from the store and the whole thing took very little time and came out kinda fancy!
Mark the edges and dock the middle before pre-baking
Slit the dough (try not to cut all the way through) to form a border and dock the middle before pre-baking about 10 mins in a 400 degree oven.
Pull it out and lay thinly sliced ripe pear slices in the middle. Sprinkle with a little salt and fresh ground black pepper to give it that savory seasoning. Dice a couple of tablespoons of salted butter and nestle them among the pear slices. Bake in the oven about 10-12 mins more until the pears just start to brown a bit and the crust is fully puffed and brown. Be careful that the crust doesn’t burn.
pre-baked with pears, salt, pepper and a little butter
When it comes out of the oven, crumble the room temperature blue cheese over the hot pears and drizzle honey generously over the all and serve.
There is a pear tree in my parent’s yard. It has been there forever. I don’t know if my dad planted it or if it was there when they bought the property and built the house over 40 years ago. It’s just always been there.
It has seen some history: I wiped out on my bicycle on the driveway below it and I am sure I had some near misses with it as a new car driver. I know my dad bit into a pear every year only to be disappointed in its impossibly tough and sometimes wormy interior. He would complain and ponder why such a promising fruit tree never amounted too much.
Then my dad passed away in early spring 2011 and that very year and this year too it made the most wonderful pears. Large and unblemished. He would have loved them.
So when my mother brought down a whole bag full on recent visit to my house, I decided to bake with them.
There is nothing easier than pulling open the freezer and grabbing a package of pre-made dough rounds, otherwise know as “discos.” So I mixed up the diced pears with a little brown sugar, ground ginger, dash of ground nutmeg, dash of salt , bit of cornstarch and a pat of butter for each little pear turnover.
Brush them with a little melted butter and sprinkle a little sugar on, bake them at 400 degrees until done. Don’t burn your mouth on the hot filling!