Pears - An Ancient
and Versatile Fruit
Mary Emma Allen
Pears, another fruit my mom and my mother-in-law canned in
quantities for winter meals, can be served in many ways.
My mom brought pears back from visits to her girlhood home
for our family to use. On the Allen farm, during my
husband's childhood, one pear tree produced large amounts
of fruit which his mother used both fresh and canned.
One year, before his parents sold the farm, Jim brought
home several bushels of pears and decided he was going to
can some, too, reminiscent of his childhood. We had many
pear dishes that winter.
Member of the Rose Family
Pears are members of the rose family and believed to be
native to middle and western Asia. From there pears have
been carried to all moderate climates of the world.
Once pears were so rare they were treasured by the ancient
Persians almost as much as jewels. They also were known
and used by the early Egyptians, Romans, and Greeks.
During the Middle Ages, pears were grown in the orchards
surrounding castles and monasteries.
Many Varieties of Pears
Numerous varieties of pears are known throughout the
world. Some of the most common include the Anjou,
Bartlett, Comice, Seckel, Bosc, Kieffer, and Clapp
Favorite.
All varieties are delicious when fresh, ripe, and eaten
out of hand. They're equally tasty in various raw and
cooked combinations. The whole fruit is popular for
breakfast, snacks, lunch boxes, and as an attractive
addition to any fruit bowl.
Using Pears
Pears are one fruit that doesn't stand up when frozen. So
the way to preserve it for future eating is canning or
preserving.
Fresh pears often are peeled, sliced, and served with
cream and sugar, or simply sprinkled with lemon juice and
sugar. They're also delicious cut up with other fruits in
a fresh salad and then served with whipped cream.
PEAR AMBROSIA - Pare, halve and core 3 fresh pears and
slice into a bowl. Grate rind from 1 orange and mix with 1
cup flaked coconut. Squeeze juice from the orange and pour
over the sliced pears. Pare and section 2 more oranges.
Halve 1 cup seedless grapes.
Toss all the fruits together lightly with the coconut
mixture. Sprinkle with 1/4 cup orange juice or orange
flavored liqueur. Chill well before serving. Makes about 6
servings.
For PEAR RICE PUDDING use canned pears. Cook in double
boiler until mixture coats a spoon - 3 beaten eggs, 1/4
cup sugar, 1/4 teaspoon salt, 1 1/2 cups evaporated milk
or cream, 1/2 cup syrup drained from pears.
Remove from heat; add 1/4 teaspoon nutmeg, 1/4 teaspoon
cinnamon, few drops of almond extract, if desired. Combine
with 1 1/2 cups canned sliced pears, 1 1/2 cups cooked
rice. Chill and serve.
(c) Mary Emma Allen
In addition to
writing cooking columns, Mary Emma Allen writes for
children. Her latest book is a coloring book to accompany
her children's anthology, "Tales of Adenture & Discovery.
Visit her web site to view more "Country Kitchen" columns:
http://homepage.fcgnetworks.net/jetent/mea;
mailto:me.allen@juno.com)
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