Sharing Pears
By Sidonie Maroon, Culinary Educator for The Food Co-op
I scribbled on the shopping list—a pair of each kind of pear—and smiled, imagining my husband taking the time to select two of each variety from the overflowing harvest at the Coop. True to form, he delivered beautifully, bringing home Green Bartlett, Concorde, Forelle, Bosc, Seckel, and Shinko. What followed was a week-long pear tasting extravaganza, where we sliced, savored, and celebrated their distinct flavors. Right now, I’m nibbling on a juicy Seckel as I write this—pure bliss.
A Palette of Pears
Green Bartletts are the dependable classics, loved for their versatility in fresh eating, baking, and preserving. Concorde pears, sleek and elongated, have a subtle vanilla sweetness that’s perfect for desserts. Forelle pears, with their speckled skin, are crisp, tangy, and a treat for the eyes. Bosc pears, with their russeted bronze skin and firm texture, are ideal for baking, roasting, or poaching. Seckel pears, often called “sugar pears,” are petite and intensely sweet, perfect for snacking or caramelizing. Shinko, an Asian pear variety, offers a satisfying crunch and a hint of citrus.
Pears of My Past and Present
My childhood in the Rogue Valley was steeped in pear culture. Back then, the valley was dotted with pear orchards, though vineyards now dominate the landscape. Harry and David’s Royal Riviera pears, a type of Comice, were a local treasure, even available as seconds in boxed form. The annual pear blossom parade was a highlight of spring, much like the Rhody parade in our current locale. Growing up, pears were eaten fresh or preserved in syrup, and I didn’t yet appreciate the vast world of pear possibilities.
Now living in Port Townsend, I find myself deeply connected to the land and community. Here, pears are not just food; they are a symbol of cooperation and generosity. Neighbors share jars of pear butter, dehydrators hum with slices of Asian pears, and ovens bake crisps to be enjoyed with friends. The gift economy thrives in Jefferson County, where the fruits of the harvest are exchanged as the currency of care and connection. This season, I’m drying pears, roasting them for morning yogurt, and baking fresh pear cake to share with visiting family and friends.
If you’re looking for inspiration, check out Robin Wall Kimmerer’s new book The Serviceberry: Abundance and Reciprocity in the Natural World. You can find it in print or on CD through the library—it’s a beautiful exploration of how we can give back to nature while receiving its gifts.
Pairing Pears Around the World
Nordic Simplicity
Scandinavians embrace simplicity and balance, making pears a natural fit. Pair Bosc or Concorde pears with aged Gouda or Havarti, and add a dollop of lingonberry jam for tartness. Include rye crackers or crispbread for texture, and perhaps a few slices of smoked salmon for a Nordic-inspired treat. Many of the recipes in The New Nordic Community Cookbook would pair beautifully with pears. You can pick up a copy at the Food Coop or find it on the website.
Japanese Refinement
In Japanese cuisine, pears are appreciated for their subtle sweetness and crisp texture. Shinko pears shine when paired with matcha-flavored treats or mochi. Add a small dish of miso caramel sauce for dipping—a fusion of sweet and savory. Complement the pairing with a cup of genmaicha, a green tea with roasted rice.
Whether you enjoy pears solo or paired, they always bring joy to the table. And bringing joy to the table, from the fruits of the land, may be one of the best gifts of all. We have much to share and countless ways to cooperate.
Roasted Pears with Gorgonzola, Walnuts, Honey, and Fresh Thyme on Toasted Rye Bread
Best Pears for Baking:
For roasting, you want pears that hold their shape and don’t turn to mush in the oven. The best varieties for baking are: Bosc pears: Firm and slightly sweet, they hold their structure beautifully when roasted. Anjou pears (red or green): Juicy and mildly sweet, these also work well for roasting.
Bartlett pears: Softer than Bosc or Anjou, they caramelize nicely but may become slightly more tender.
For this recipe, Bosc pears are the top choice because of their firm texture and sweet flavor when roasted.
3 Bosc pears, thinly sliced
1-2 tsp olive oil (for roasting)
4 slices of rye bread (toasted)
1/2 cup Gorgonzola cheese (crumbled)
1/3 cup walnuts (toasted and roughly chopped)
2-3 tbsp honey (for drizzling)
Fresh thyme leaves (for garnish)
Roast the Pears:
Preheat the oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Slice the 3 Bosc pears thinly (about 1/4-inch thick) and rub lightly with olive oil. Arrange in a single layer on the baking sheet.
Roast for 15 to 20 minutes, or until golden and caramelized. Remove from the oven.
Toast the Walnuts:
While the pears roast, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant. Set aside.
Prepare the Rye Bread:
Toast the rye bread slices until crisp but still tender.
Assemble:
Spread a thin layer of Gorgonzola cheese on each slice of toasted rye bread.
Top with a few slices of roasted pears and a sprinkle of toasted walnuts.
Drizzle each slice with honey for sweetness.
Garnish with fresh thyme leaves for an herby finish.
Serving Suggestion:
Serve warm or at room temperature as part of a cheese platter or as a standalone appetizer. Pair with a glass of sparkling wine or a light-bodied white wine like Pinot Grigio to enhance the flavors.
How to Dehydrate Pears
4–6 firm pears (like Bosc, Bartlett, or Asian pears)
1 tbsp lemon juice
1 cup water
With a Dehydrator:
Wash and slice pears into ¼-inch thick rounds or wedges.
Mix lemon juice with water and dip pear slices to prevent browning.
Arrange the slices in a single layer on dehydrator trays.
Set the dehydrator to 135°F and dry for 8–12 hours until pears are leathery but not sticky.
Cool completely and store in an airtight container.
With an Oven:
Wash and slice pears into ¼-inch thick rounds or wedges.
Mix lemon juice with water and dip pear slices to prevent browning.
Arrange the slices on parchment-lined baking sheets in a single layer.
Set the oven to its lowest temperature (170°F–200°F). Prop the door open slightly to let moisture escape.
Bake for 6–8 hours, flipping slices halfway through, until pears are leathery but pliable.
Cool completely and store in an airtight container.
Scandinavian Pear and Lingonberry Tart
2 Bosc pears (firm texture holds up well in baking)
1 cup lingonberry jam
1 cup all-purpose flour
½ cup unsalted butter, softened
½ cup sugar
1 egg yolk
1 tsp vanilla extract
Pinch of salt
Preheat the oven to 375°F (190°C).
In a bowl, mix the flour, butter, sugar, egg yolk, vanilla extract, and salt until a dough forms. Press the dough into a tart pan and chill for 20 minutes.
Slice the Bosc pears thinly and arrange them in a fan shape over the dough.
Spread lingonberry jam over the pears, allowing it to seep between the slices.
Bake for 25–30 minutes or until the crust is golden and the pears are tender. Cool before serving.
Pear and Havarti Smørrebrød (Open-Faced Sandwich)
1 Concorde pear (sweet and firm)
4 slices rye bread
4 oz Havarti cheese
2 tbsp unsalted butter
Fresh dill for garnish
Spread butter lightly on each slice of rye bread.
Thinly slice the Concorde pear and layer it over the buttered bread.
Add slices of Havarti cheese on top of the pear.
Garnish with fresh dill and serve as an open-faced sandwich. Perfect for brunch or a light snack.
Shinko Pears with Miso Caramel Sauce
2 Shinko pears (Asian variety with a satisfying crunch)
½ cup sugar
2 tbsp water
2 tbsp unsalted butter
1 tbsp white miso paste
¼ cup heavy cream
Slice the Shinko pears into wedges and set aside.
In a saucepan, combine the sugar and water over medium heat. Cook until the sugar dissolves and turns golden brown.
Remove from heat and stir in butter, miso paste, and heavy cream, whisking until smooth. Return to low heat if needed to fully incorporate.
Arrange the pear wedges on a plate and drizzle with the miso caramel sauce. Serve immediately for a fusion of sweet and savory flavors.