Pear

Pears offer a sweet, honeyed taste with floral notes, great for fresh salads or desserts.

Flavor

How to use it

Roast Them Right. Roast to caramelize fructose, intensifying sweetness and giving a glazed finish.

Salad Stars. Add sliced pears. Malic acid boosts sweetness with savory nuts or cheese.

Common mistakes

• Unripe pears lack ethylene, resulting in a starchy texture.
• Too much cooking releases pectin, compromising structure.

What goes with pear

• Walnut. Walnuts add crunch and earthiness to pear's sweet, soft texture.
• Almond. Pear's mild sweetness and almond's marzipan notes sit together in classic tarts.
• Brie. Pear's juicy sweetness and light acid cut through creamy brie.
• Cinnamon. Cinnamon's sweet spice complements pear's mild, floral sweetness.
• Gruyere. Sweet juicy pear contrasts with gruyere's salty nuttiness.
• Honey. Honey's floral sweetness deepens pear's delicate juicy flavor.
• Red Wine. Pears poached in red wine take on its color and fruit, and their sweetness balances its tannin.
• Vanilla. Vanilla's sweet perfume enhances pear's delicate flavor.

Try tonight

• Pear and gorgonzola flatbread with walnuts
• Grilled pear and prosciutto salad with balsamic reduction
• Poached pears in red wine with spices

Storage

Store at room temperature until ripe, then refrigerate to slow down further ripening.