Fall Means Pear Season

As East Tennessee begins to feel some relief from summer heat, and the trees start to take on their autumn colors, produce bins fill with pears. Early arrivals are Bartlett, Red Bartlett, and Bosc (my favorite). Later, we will see Comice, and perhaps a few others.

In search of a good, easy recipe for pears, I found this one. I have tested it and made a few tweaks. If you want to read the original recipe, I have posted a link at the end.

This crust-less custard pie could not be simpler. Most of the prep time involves peeling and slicing the pears. You can use any suitable baking dish or pan for this pie, but you will need to adjust the baking time. I made the recipe in a 9-inch, well-seasoned cast iron skillet.

I always choose slightly under-ripe pears, as they tolerate shipping best. Place them in a basket on your kitchen counter and add a banana or two to help them ripen. They are perfect for this recipe when the "neck" yields slightly to gentle pressure.

Crust-less Pear Custard Pie

Makes one 9-inch pie.

Cooking spray
4 pears, firm ripe, any variety
3/4 cup whole milk
3 eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup (1/2 stick) butter, melted and slightly cooled

Preheat the oven to 350 degrees. Coat a 9-inch cast iron skillet with cooking spray.

Peel, core and slice the pears lengthwise, arranging the slices in the prepared skillet as you go.

Combine the remaining ingredients, in the order given, in the jar of a blender or the bowl of a food processor. Turn on the machine and process until smooth, about 15 seconds. Pour the batter over the pears.

Bake for 45 minutes. Remove from the oven and allow to cool completely before serving.

Garnish with flavored sugar, powdered sugar, chopped fresh mint, or bits of candied or dried pear.

The original recipe and blog post can be found here.

August Abundance

My most recent book, Succulents At Home, will begin shipping on October 8. Reserve your copy here.

August brings an abundance of not only tomatoes, but of peaches, sweet corn, squash and cucumbers. Unfortunately, hot weather in some places drastically reduces the cucurbit crops, as pollen dies when the temperature soars above 90 degrees. Fruit and vine borers are also more abundant this time of year. Therefore, head to the farmer's market for the best the season has to offer.

Asian pears are in season in Tennessee during August, and the recipe I am sharing makes good use of them, along with arugula. You could substitute any other salad green for the arugula, but it does play very well with peanuts.

Consider this recipe a sneak preview of my newest book, Grow Food At Home, which is coming out in 2020.


Arugula Salad with Thai-Inspired Dressing

                The fat-free dressing makes this salad extra-light, ideal as the prelude to a summer supper. Another pear can be substituted, or try this recipe with fresh peaches.



Serves 2, easily doubled

2 cups loosely packed arugula leaves, rinsed and spun dry

1 small Asian pear

Juice of 2 limes

2 cloves garlic

1 cube of crystallized ginger, about ½ inch on a side

8 fresh mint leaves

1 ½ teaspoons light brown sugar

1 teaspoon soy sauce

1 tablespoon unsalted dry-roasted peanuts, coarsely chopped

                Arrange half of the arugula on each of two chilled serving plates. Core the pear, slice it in half top to bottom, and cut each half into wedges, arranging them on the arugula. Combine the lime juice, garlic, ginger, mint, sugar and soy sauce in the jar of a blender and liquefy. Pour the dressing over the arugula and pear, using about half of it, and garnish the plate with the chopped peanuts. Serve at once.


My most recent book, Succulents At Home, will begin shipping on October 8. Reserve your copy here.

Try This Sensational Pear Bread

Most Tennessee Valley gardens are winding down, and the cold weather in the forecast for the next few days will likely put an end to crops that are not under plastic. If, like me, you have an abundance of fresh herbs at the end of the season, consider making flavored oil or butter. Either one is a great way to preserve fresh herb flavors for another month or more. This year, I have dill, cilantro, mint, parsley, and tarragon all flourishing, thanks to the mild fall weather.

As a rule, use about two tablespoons of minced fresh herb to season a stick of butter. Mix the softened butter with the herb and then form into a log. Wrap in plastic wrap, then in foil and freeze. Frozen, the log will keep for six months.

Herb oils are a little more trouble, but still simple to make. Place equal volumes of chopped fresh herb and the oil of your choice in the top of a double boiler. Place over barely simmering water and steep for 1 hour. Cool to room temperature, then refrigerate overnight. The following day, bring the oil to room temperature and filter it through a coffee filter. Store the herb oil in the refrigerator for a month.

I love making quick breads, and this week's featured recipe has quickly become one of my favorites. The recipe makes the right amount of batter for a disposable foil loaf pan. A standard loaf pan is larger. The recipe is easily multiplied, if you prefer. If you wish, you can increase the amounts of vanilla and cinnamon.

Serve the bread with fresh berries, or a poached or roasted pear half. Or enjoy it by itself. Either way, this is a delicious way to enjoy the seasonal flavor of pears.

John's Pear Bread

(1 loaf)

2/3 cup sugar

1/3 cup oil

1 egg, well beaten

¼ teaspoon vanilla extract (or a little more)

1 cup all-purpose flour

¼ teaspoon cinnamon (or a little more)

¼ teaspoon salt

¼ teaspoon baking soda

One ripe yellow Bartlett pear, peeled, stemmed, cored and finely diced

                Preheat the oven to 300°F. Oil a foil loaf pan. In a large mixing bowl, combine the sugar, oil, egg and vanilla extract. In a separate bowl, combine the dry ingredients, mixing well with a wire whisk. Using a large spoon, stir the dry ingredients into the liquid, mixing to form a uniform batter. Fold in the diced pear. Transfer the batter to the prepared pan, smooth down the top with the spoon, and place in the oven on the middle shelf. Bake for 1 ½ hours, or until a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes. Turn out on to a wire rack to cool completely, then return to the pan and store, covered, at room temperature for up to 3 days.  

Seasonal Eating: Easy Fall Pear Recipes

Luscious pears are in season right now. Bartlett, Comice, Bosc (pictured), and others are showing up in the produce section. Pears are a healthy and nutritious option for both sweet and savory dishes. Here are a few simple ways to prepare them.

For any of these recipes, begin by cutting the pear in half lengthwise. Using a melon baller, scoop out the core and seeds. Remove the stem and the blossom end. Add these trimmings to the compost bucket. The pears are now ready for cooking.

Pears Poached in Simple Syrup

1 cup water
1/2 cup sugar
1 stick cinnamon
2 whole cloves
A strip of lemon peel about 1/2 by 3 inches
1 or 2 pears, unpeeled, prepared as described above

Combine all the ingredients except the pears in a large saucepan. Set the pan over medium heat and bring to a boil, stirring to dissolve the sugar. Remove from the heat and immediately add the pear halves. Cover the pan and set aside to poach while the pan cools to room temperature. Keep refrigerated until ready to serve.

Poached Pears with Fruit Preserves and Fake Cream Chantilly

Poached pear halves, from the above recipe
Fruit preserves, berry, cherry, or what you will
1/2 cup fat free Greek-style yogurt
1 tablespoon confectioner's sugar
1/4 teaspoon vanilla extract
Fresh mint (optional), shredded

Set one of the pear halves, skin side down, in a serving dish. Fill the core cavity with preserves.

In a mixing bowl combine the yogurt, sugar and vanilla extract. Stir until smooth and slightly stiffened. Top the pears with the yogurt mixture and serve at once. Garnish with a little fresh mint, if you have some.

Pears Roasted in Vinegar

Raw pear halves, unpeeled, prepared as described above
2 tablespoons vinegar, preferably Champagne or Sherry

Preheat the oven to 375 degrees. Pour the vinegar in the bottom of a shallow baking dish. Add the pears, skin side up. Place in the oven and immediately reduce the heat to 300 degrees. Roast until the skins begin to wrinkle on top, about 20 minutes. If the liquid in the dish threatens to evaporate completely before the pears are done, add a little water. Test for doneness with the point of a kitchen knife, which should meet little resistance when inserted into the neck of the pear. Remove the dish from the oven and keep warm.

Serve the pears as a side dish, dribbled with a little of the juices from the baking dish.