Fall for Pears

When we think of Fall, apples and cider and pumpkins come to mind, but unlike those fruits — pears ripen naturally and beautifully after picking. Why is that so great? Because that allows pears to be shipped and sold while still green, which prevents bruising and lets merchants stock varieties that would be too fragile to ship otherwise. And that helps keep pears reasonably priced, which allows you to buy more of them, which means you can try all the following recipes, And that’s the other great thing about pears: They’re versatile and They’re good for you.

Peppery arugula teams up with creamy Gorgonzola and sweet pears for a beautiful start to a stylish dinner party. Hint: Be sure to cook the pancetta or bacon till crispy.

1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon salt
2 ounces pancetta or 3 slices bacon, cut into bite-size pieces
2 medium firm, ripe pears (such as Anjou or Bosc), cored and thinly sliced
1 5 ounce package arugula or baby arugula (about 7 cups)
6 very thin slices red onion, separated into rings
1/4 cup pine nuts, toasted
1 ounce Gorgonzola cheese, crumbled
Freshly ground black pepper (optional)

Directions
For dressing, in a screw-top jar, combine olive oil, balsamic vinegar, and salt. Cover and shake well. Set aside. In a large skillet, cook pancetta or bacon over medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Add pear slices to drippings in skillet; cook for 5 to 7 minutes or until lightly browned and tender, stirring occasionally. Keep warm. In a very large bowl, combine arugula, onion slices, and dressing. Gently toss to coat with dressing. Divide arugula mixture among six salad plates. Arrange pears on top. Sprinkle with pancetta, pine nuts, and Gorgonzola cheese. If desired, sprinkle with freshly ground black pepper. Makes 6 side-dish servings.

Roasted Pear Crumble

2 ripe but firm Anjou or Bartlett pears, halved, cored

2 teaspoons plus 2 tablespoons olive oil
1/4 cup raw almonds or pecan halves, coarsely chopped
1/4 cup shelled pumpkin seeds (pepitas)
2 tablespoons light brown sugar
2 tablespoons old-fashioned oats
Pinch of kosher salt
1 tablespoon sesame seeds, preferably black
1/2 cup mascarpone
2 teaspoons sugar

Directions:   Place racks in upper and lower thirds of oven and preheat to 375°F. Place pears, cut side up, on a small baking sheet, drizzle with 2 teaspoons oil, and roast on upper rack until soft, 20–30 minutes. Let cool slightly. Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt, and remaining 2 tablespoons oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool. Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.

Ginger's Lost Island

Pinch of cinnamon
1 1/4 ounces ginger liqueur
2 cardamom pods
1 apple wedge, cut into thin slices and fanned, for garnish
1 1/4 ounces mezcal
1/2 ounce fresh lime juice
1/2 ounce apple juice
1/4 ounce Agave nectar
Ice

Directions : For dressing, in a screw-top jar, combine olive oil, balsamic vinegar, and salt. Cover and shake well. Set aside. In a large skillet, cook pancetta or bacon over medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Add pear slices to drippings in skillet; cook for 5 to 7 In a very large bowl, combine arugula, onion slices, and dressing. Gently toss to coat with dressing. Divide arugula mixture among six salad plates. Arrange pears on top. Sprinkle with pancetta, pine nuts, and Gorgonzola cheese. If desired, sprinkle with freshly ground black pepper. Makes 6 side-dish servings.

Pomme Petillant

This deceptively simple drink highlights the pungent flavor and aroma of Calvados, an oak-aged apple brandy from Normandy, France.

1 Ice

2 ounces Calvados
4 ounces chilled tonic water
1 apple slice
1 Fill a highball glass with ice. Add the Calvados, top with the tonic water and garnish with the apple slice.

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Food and Wine Magazine