Don't Dis a Pear

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