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It is still apple season but it is also pear season. We were at one of our sons’ home recently and knew he had a young pear tree that had pears ready to pick….all three of them! He wanted to give them one more day to ripen a bit more and when he checked them out the next day they were gone.  I’m sure you know who the culprit was…. A deer! Don’t ask me what he thought about that! Did he have them fenced? Yes, but the fence wasn’t quite high enough to keep the deer from stretching its neck over the fence for a tasty treat. End of story.

Pears are another fruit that is packed with nutrition. They have a good amount of dietary fiber, along with a variety of other vitamins and minerals are sodium free, fat free with just 95 calories in a medium-sized pear.  Per pound equivalents: 3 medium-sized pears equal 2-1/2 c. sliced, 2-1/3 c. diced or 1-3/4 c. pureed.
Yes, it’s pear recipes today.

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PEAR WALDORF SALAD
1/3 c. mayo or salad dressing
1 T. lemon juice
1/4 t. ground ginger
3 pears, cubed
1-11 oz. can mandarin orange sections, drained well
1/3 c. raisins
1/4 c. sunflower seeds
Spinach leaves

In a bowl medium bowl, combine first 3 ingredients. Gently stir in remaining ingredients, except spinach leaves. To serve, line a medium salad bowl or individual small salad bowls with spinach leaves.  To serve, put salad into medium bowl or divide salad in six small bowls.  Garnish with additional sunflower seeds if you wish.   Makes  6 servings.

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PEAR APPLE CRUMB PIE
1/2 c. coarsely chopped walnuts
1-unbaked 9-inch pie shell, chilled

Fruit filling:
2/3 c. sugar
2 T. flour
1/2 t. cinnamon
1/4 t. ginger
3 medium-size tart apples (about 1 lb. – Granny Smith or Haralson), peeled, halved, cored and cut in 1/4-inch slices (about 3 c.)
4 medium-size firm, ripe pears (about 1 lb.), peeled, halved, cored and cut in 1/4 -inch slices (about 3 c.)
1-1/2 t. lemon juice

Crumb layer:
2/3 c. flour
1/4 c. each, white sugar and packed dark brown sugar (light brown works)
1/3 c. butter or stick margarine at room temperature, cut in small pieces, at room temperature

Spread nuts evenly over bottom of pie shell. Refrigerate while preparing filling. Fruit filling: Mix sugar, flour and spices in a large bowl. In another large bowl combine apples and pears; sprinkle with lemon juice; toss gently to mix. Add to flour mixture, mixing to coat. Spoon over nuts in pie shell mounding in center.  Crumb layer: In a small bowl, combine flour and sugars. Using a pastry fork or two knives cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over filling. Bake at 425 degrees for 10 minutes; reduce heat to 350 degrees and continue baking for 45 to 50 minutes or until fruit is tender when pierced. Cool on rack. Serve with a scoop of ice cream if you wish.  Makes 8 servings.

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PEAR BLUEBERRY COFFEECAKE
1/2 c. butter or stick margarine, softened
1 c. sugar
1 egg, slightly beaten
2 c. flour
1 T. baking powder
1 t. salt
2 medium pears, peeled, cored and sliced
1 c. fresh blueberries
1 c. milk

Streusel Topping:
1/2 c. sugar
1/2 c. c. chopped pecans or walnuts
1/4 c. flour
1 t. cinnamon
3 T. softened butter

Cream butter and sugar in a large bowl; add egg and mix well. Combine flour, baking powder and salt in a medium bowl; toss with pears and blueberries. Stir pear mixture into creamed butter mixture alternately with milk. Spread batter into a 9x13-inch baking pan. Combine Streusel Topping ingredients in a small bowl until crumbly. Sprinkle over batter. Bake at 350 degrees 35-40 minutes or until pick inserted near center comes out clean. Serve warm or cool with whipped cream or whipped topping on each serving. Makes 12-15 servings.

Thought for the Day: A diamond is a chunk of coal that made good under pressure!

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