Cut the pears into 1/4″ slices and transfer them to a large bowl.Remove the stem (and the string that bifurcates the pear).You can use a melon baller to scoop out the seeds.Peel the pears with a vegetable peeler and slice them in half vertically.Otherwise, the cornstarch or Clearjel can become gummy and clump.) ( Note: it’s essential to mix the sugar and cornstarch before adding them to the pears. Stir the sugar, cornstarch, salt, cinnamon, ginger, nutmeg, and allspice until evenly combined.Toss the pear mixture with sugar, thickener and spices. Toss sliced pears with lemon zest and juice, cognac, vanilla and candied ginger. To hasten ripening the fruit, place pears in a brown paper bag for a day or two. It should be firm but yield slightly, it’s likely ready. Instead, use your finger to apply pressure to the stem. Pears ripen from the inside out, so you can’t tell if the fruit is ripe by just looking at it. If you prefer a more neutral pear flavor, you can skip it.įor this pie, you can use most any type of pear. I use candied ginger to take it to the next level with a tingly zing. The spicy bite of ginger root complements and enhances the flavors inherent in the fruit. Pears and ginger are a natural food pairing. Cornstarch or Instant Clearjel (affiliate link).Ripe Pears (you can use Bartlett pears, Comice or D’Anjou).This pear pie strikes a balance between stiff and runny with just enough ooze that you have to coax the pear filling onto your fork with your finger and lick them after doing so. 8 Variations to customize the pear pie recipeįruit pies can be fragile because the fruit gives up so much juice they become runny or wet.Now for an easy and delicious recipe of pasta, sweet pears and pungent blue cheese. I’m so excited to give this basket away! It only takes ONE comment to enter, the other entries are extras. OH MY! Seriously, it’s a gorgeous basket chock full (really) of the freshest fruit and the tastiest cheese, crackers and relish. They let me choose which basket to giveaway and I thought the Roxy Ann Classic was a good representation of their deliciousness. They were so sweet to ask if I’d like to share some of the goodies I’ve had the great pleasure of sampling and I was instantly on board. Ok ok…before I go any further I wanted to tell you that I have a gift basket to give away from Harry & David. This pasta is like the classic salad with pears, blue cheese and walnuts only made entirely better with the addition of caramelized shallots, herby pasta and of course….cream. □Ī couple days after I returned from Medford my box showed up with my goodies from the store and I was instantly inspired to put the ingredients to use with one of the giant Royal Riviera pears I brought back. My husband reads my blog from time to time, so I better just leave it at that. A few of the items I came home with were Herbed Basil Fettuccine (pictured above & sold in stores), Rogue Creamery Blue Cheese, Chocolate Covered Caramels (only sold in stores). Anything and everything a foodie could want all wrapped up in pretty packaging. On the other end of the store, 2 gentlemen are offering wine tastings and by tasting I mean a nice portion to carry along as you load up the cart again and again and again. Another person passes by with a tray of chocolate covered caramels, to which I bolted to find and place in the basket (these never came back out again). Samples of Rogue Creamery cheese were being handed out with juicy chunks of Rogue Valley pears. It was like being 5 in Willy Wonka’s factory. I wish you could’ve been a fly on the wall as I darted back and forth through the store filling my basket, then unfilling it, then refilling. Yep, a whole store dedicated to all things H&Delicious. While I was in Medford hanging with the sweet folks at H&D and 12 of my favorite bloggers, I went to the Harry & David store. Remember my trip to Harry & David two weeks ago? Part of me is still there in the beautiful Rogue Valley.
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