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I enjoy a sweet juicy Anjou pear to eat out of hand and I hope when you eat this variety of pear, you will cut it in half, core and seed it and then take that first bite. Not to take a big bite out of the whole pear or you’ll have pear juice running off your chin onto your shirt––trust me!

There are six or seven varieties to choose from but the kind I, and perhaps you as well, are familiar with is the summer, green/yellow Bartlett, the winter, rusty brown, slightly rough skinned Bosc, and the juicy light green Anjou, which I might add, are readily available in our local grocers produce departments and are so good at this time of the year.

Pears are picked when they are near to ripening but still hard. This is one of the few fruits that improve in flavor and texture when they are completely ripened off the tree. This is most certainly true. To tell if a pear is ripe, gently press the skin near the stem end, it should give a little. Just don’t squeeze it (like Charmin) or if it’s an Anjou, you may get a sprinkling of pear juice.

A little tip for you when reading a recipe that calls for one pound of fresh pears––that would be about three medium pears or 2-1/2 cups sliced or 2-1/3 cups cubed or 1-3/4 cups pureed. Better yet, weigh them on one of those hanging scales that are placed above fruits and veggies.

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Let’s make some yummy food using fresh and canned pears. I like apple waldorf salad but I never thought of using pears in a similar way. I made this salad recently and I will make it again.

PEAR-WALDORF SALAD

1/3 c. mayonnaise

1 T. lemon juice

1/4 t. ground ginger

3 Anjou or Bosc pears, cubed (I peeled them.)

1-11 oz. can mandarin oranges, drained (I used 2 fresh oranges, sectioned and cut in halves.)

1/3 c. raisins

1/4 c. sunflower nutmeats

spinach leaves (optional)

In medium bowl, mix mayo, lemon juice and ginger. Fold in rest of ingredients. Chill 30-60 minutes. Serve in a bowl or line a serving platter with spinach leaves and spoon salad onto leaves. Serves 6.

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This salad has contrasting flavors and textures you might like––I do.

PEAR SALAD WITH

BACON BITS

4 slices bacon, fried crisp, drained well and crumbled

2 T. vinegar of your choice (apple cider or raspberry is nice)

3 pears, peeled, sliced 1/4-inch thick

1 T. lemon juice

2 T. grated Parmigiana-Reggiano cheese or just Parmesan if you prefer

1/2 T. olive or canola oil

salt and coarsely cracked pepper to taste

1/2 head Romaine lettuce, leaves washed and dried

1/4 lb. spinach leaves, cleaned as above

In skillet used for frying bacon, add vinegar, stirring to loosen any bacon particles; set aside.

Toss pears with lemon juice.

In large bowl, combine cheese and vinegar and oil. Mix very well with a whisk or fork. Add salt and pepper, Romaine, spinach and pears. Toss together well making sure dressing coats all. Sprinkle bacon bits over salad. Serves 4.

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Company coming? Serve this wonderful chicken dinner using canned pears.

BAKED CHICKEN WITH PEARS

1-8 oz. can crush pineapple, drained, save juice

1-29 oz. can pear halves, drained, save juice

1-6 oz. can unsweetened pineapple juice, undiluted

1/3 c. butter or margarine

1 c. shredded coconut

1 t. salt

1/2-1 t. curry powder

1/2 t. ground ginger

2 cut-up frying chickens (about 2 lbs. each) or 6-8 frozen chicken breasts, thawed

paprika

Set aside 1/2 c. drained pineapple.

In a medium saucepan, combine rest of pineapple, juice and 1/2 cup pear juice and rest of ingredients, except chicken and paprika; heat until butter melts.

Arrange chicken pieces in large, greased baking pan. Pour hot mixture on top. Bake, uncovered at 375 degrees one hour 15 minutes, basting often. The last 15 minutes of baking, put pears in a shallow dish with about 1/2-inch pear juice. Fill halves of pears with rest of drained pineapple. Put in oven to heat through.

To serve, arrange chicken on serving platter, surrounding chicken with hot pineapple/pear halves. Sprinkle chicken lightly with paprika. Serves 6-8.

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A rich, spicy cake rounds out this column for today.

PRALINE PEAR CAKE

2-3/4 c. cake flour*

1-1/3 c. sugar

1-1/2 t. baking soda

1-1/2 t. cinnamon

1/2 t. salt

1/2 t. ground cloves

1/4 t. baking powder

1/4 t. ground ginger

1/2 c. shortening

1-29 oz. can pear halves, drained and pureed in blender or food processor

2 eggs

2/3 c. golden raisins (golden are really best in this recipe, but you can use dark raisins)

praline topping (recipe follows)

Mix first eight ingredients in large mixing bowl; combining well. Beat in rest of ingredients, except raisins and topping, on low speed of mixer for 30 seconds. Beat on medium speed for 3 minutes, scraping bowl occasionally; fold in raisins.

Turn into greased and floured 9x13-inch pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.

*If you don’t have cake flour, substitute PER CUP: 1 cup all-purpose flour minus 2 T. or in this recipe use 2-2/3 c. regular flour––I think.

PRALINE TOPPING

3/4 c. packed brown sugar

1/2 c. butter or margarine, softened

1/4 c. half and half cream (can use evaporated milk)

3/4 c. flaked coconut

3/4 c. chopped pecans

In mixing bowl, beat sugar and margarine until light and fluffy. Beat in half and half until mixture is smooth; stir in coconut and pecans.

Spread topping evenly over warm cake, spreading gently.

Broil with top of cake 6-inches from heat, 2-3 minutes or till topping bubbles and browns lightly––WATCH CLOSELY!

Cool before cutting. Makes 12-15 servings.

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Thought for today: Where will I be five years from now? I delight in not knowing. That’s one of the greatest things about life––its wonderful surprises.

Marlo Thomas

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