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In fall, apples seem to get all attention. Pears deserve more respect. The Greek poet Homer considered this delicious fruit of the pear tree "a gift from the Gods." But when late summer and autumn arrives, the apples get all the glory. Yes I know, I've given you lots of apple recipes yet the pear is just about as versatile as the apple. The Bartlett is a buttery pear with an easily digestible skin available to us from the middle of summer to the middle of fall. The D'Anjou is a large, heavy pear which is available from October to March and is a eating, cooking and canning pear. The Bosc, which has a rust colored peel has a gritty texture but is perfect for cooking (poaching or baking) and eating.

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Of course it's pear recipes today, NOT apples!

PEAR OATMEAL COOKIES

1/2 c. butter

1 c. packed brown sugar

1 egg

2 c. quick oats

1-1/2 c. flour

2 fresh Bartlett pears, peeled and coarsely chopped - about 2 c.

1-1/4 t. cinnamon

1/2 t. vanilla

1/2 t. each, baking soda and salt

White sugar

In a mixing bowl, cream butter and brown sugar until creamy. Beat in rest of ingredients except white sugar. Put about 1/2 c. sugar into a shallow bowl or pie tin. With a rounded teaspoon, gently drop dough into white sugar so the dough is only covered on half of the cookie. Don't roll them in the sugar. Transfer to a lightly greased baking sheet and bake at 350 degrees for 12-15 minutes or until lightly browned. Don't over-bake. (I test just a couple on a small sheet, like a cake pan cover to see just how long they should bake. This is good to do if you're trying a new cookie recipe.)

Makes about 4-1/2 dozen cookies.

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PEAR CRISP

8 medium ripe pears, Barlett or D'Anjou) peeled and thinly sliced- about 8 c.

1/4 c. orange juice

1/2 c. sugar

1 t. cinnamon

1/4 t. each, allspice and ginger

Topping:

1 c. each, flour and old-fashioned or quick oats

1/2 c. packed brown sugar

1/2 t. baking powder

1/2 c. cold butter or margarine

Fresh mint and additional pear slices, not peeled - optional

Toss pears with orange juice; put in a greased 9x13-inch baking pan. Combine the next 4 ingredients; sprinkle over the pears. In a bowl combine the first 4 topping ingredients; cut in the butter until crumbly. Sprinkle over pears. Bake at 350 degrees for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm. Garnish with mint leaves and pear slices if you wish.

Makes 12-15 servings.

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GINGER-PEAR BREAD

3 c. unpeeled, chopped pears (about 3 medium)

1-1/4 c. sugar

1/2 c. canola or vegetable oil

1 t. ground ginger or 1 T. minced ginger root

3 eggs, slightly beaten

3 c. flour

3-1/2 t. baking powder

3/4 t. salt

Grease bottoms only of 2 loaf pans, 8-1/2 by 4-1/2 by 5-inches. Combine first 5 ingredients in a large bowl. Combine last 3 ingredients and stir into pear mixture. Pour equally into pans.

Bake 8-inch loaves about 65 minutes, 9-inch loaves about 50 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes in pans. Loosen sides of loaves, remove from pans. Cool completely on rack. You can slice it as soon as it's cooled but it's better if you let it be in the fridge for a day to bring out the flavors. Wrap tightly in plastic wrap or foil and refrigerate up to a week.

Makes 15-18 slices

*Before I remove bread from pan I run a dinner knife between the bread and the pan to loosen it before turing it out to cool.

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This pie is delicious!

DUTCH PEAR PIE

1- 9-inch unbaked pie crust

2 - 14-inch pieces of foil

Topping:

1 c. flour

1/2 c. brown sugar

1/2 c. butter or margarine, slightly softened

Filling:

1 c. sour cream

1/2 c. sugar

1 T. flour

1 t. vanilla

1 egg, slightly beaten

3 c. unpeeled Barlett or D'Anjou pears, coarsely chopped (3 c.)

Ice cream or whipped topping

Line pie tin with pie crust, crimping edges. Put both pieces of foil onto pie crust, (or you can use 1 piece of heavy duty foil), pressing with a spoon to line pastry. Don't poke shell with a fork. Bake at 425 degrees for 10 minutes. Remove foil and continue to bake 2-4 minutes until light brown. If pastry bubbles while it's baking, press bubbles down with the back of a spoon. For topping, combine flour and brown sugar; cut in butter to resemble coarse crumbs; set aside. Reduce temperature at 350 degrees. For filling, combine first 5 ingredients in a bowl, mixing until smooth. Fold in pears. Turn into partially baked shell. Sprinkle topping over filling. Cover edge of pie with thin strips of foil; bake for 30 minutes. Remove foil and bake additional 15 minutes or until lightly browned. Remove from oven and cool on wire rack. Serve warm or at room temperature. Serve with ice cream or a dollop of whipped topping.

Makes 6-8 servings.

TFD: Before you flare up at someone's faults, count to ten....ten of your own!

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