Julie Giuffrida is Test Kitchen coordinator for the Los Angeles Times.
Pear season is ending; here are a few recipes to help you bid them adieu.
Last week, a colleague, food columnist Ben Mims, learned that he actually loved pears and created a beautiful Chopped Pear Salad With Buttermilk Dressing in tribute to his newfound appreciation of them. In the last few months, markets have shown us (those of us who have ventured out) heaps of varietals such as Bartlett and Bosc, Comice, Concord, Anjou and Seckel; alas, the piles are waning as the season is winding down. We will see the last of California’s abundant pear crop in the next few weeks. Here are some recipes to help you enjoy them.
Arugula and pear salad
Time20 minutes
YieldsServes 4
Grilled blue cheese and pear sandwich
Time25 minutes
YieldsMakes 2 sandwiches
Habanero Pear Cranberry Sauce
Time15 minutes
YieldsMakes about 3 cups
Brandy-glazed pears
Time1 hour
YieldsServes 2 to 4
Caramel Pear Crisp
Time1 hour
YieldsServes 4 to 6
Pecorino's pear and almond gratin (gratin di pere e mandorla)
Time45 minutes
YieldsServes 10
Pear and cardamom upside-down cake
Time1 hour
YieldsServes 8
Pear frangipane tart
Time1 hour 30 minutes
YieldsServes 8
Asian pear tart
Time1 hour 25 minutes
YieldsServes 6