Persnickety about Pears

I’m picky about pears. Visually, they’re stunning. Their womanly shape is so graceful and earthy, the perfect symbol for fall in red, green, yellow, and brown. But like apples, their texture varies widely depending on their ripeness, variety, and the way they’ve been stored. I think when they’re at their best they taste sweet, buttery, and delicate; firm but not crunchy with just the right amount of juice that you don’t have to eat them over the sink.

Cultivated by Chinese in 5000 B.C. and mentioned by Homer in the Odyssey as a “Gift of the Gods”, pears have a long and beloved history with human beings. Pear trees were brought to the east coast of America with French pioneers but the growing conditions weren’t right, so it wasn’t until they reached the Northwest river valleys that pears were cultivated with success on our soil (and still are to this day).

Pears ripen best off the tree, which is why they are always hard at the supermarket. To ripen pears, just let them sit at room temperature out of direct sunlight. You can also put them in a paper bag which contains the ethylene gases they release and speeds up the process (add a banana for more speed). Once ripe, they’ll last three to five days. To stop the ripening, put them in the fridge. Pears don’t freeze well unless you’ve made them into a cooked or pie filling (with sugar).

The best way to tell if a pear is ripe is to press the neck gently around the stem. If it gives, then it’s ready to eat. If you’ve waited too long and your pear is too soft, use it pureed in a smoothie or a soup like butternut apple pear or sweet potato ginger pear.

Just like apples, pears have a range of tastes and textures, from buttery and succulent to crisp and crunchy. For pear enthusiasts, they may be described as having vanilla, citrus, woodsy, floral, and honey flavors. Bartletts are known for their ultra-pear flavor and extreme juiciness.

Cooking with pears is interesting for chefs, since you can go in a savory or sweet direction. As sommeliers know, pears are delicious with wine and cheese, though the softer varieties may be harder to slice and serve. Firm pear varieties like Concorde, Bosce, and Anjou are better for cooking. Garnishing with whole or sliced pears on a seasonal fall menu is ideal–just be sure to soak any slices in a lemon water bath to prevent browning as the flesh will oxidize when it makes contact with the air.

Serve this incredible appetizer at your next autumn party.

Crostinis with Balsamic Glazed Pear and Goat Cheese (from

  • 2 pears
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon butter
  • 1 teaspoon honey
  • 24 thin toasted slices of crusty baguette
  • ½ cup spreadable goat cheese
  • ½ cup slivered toasted almonds

Slice pears into 12 thin vertical planks. Cut planks in half lengthwise, and then again horizontally (48 slices).

Heat vinegar, butter, and honey in large shallow pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced to about 2 tablespoons. Add pear slices and cooking for 1 more minute, turning once.

Put 2 pear slices and a teaspoon of goat cheese on each slice of bread and top with almonds.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More


    See More



    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            2 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]