Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Choose firm pears with no soft spots and let the pears ripen at home.
- Check near the stem daily for ripeness; when the pear yields to gentle pressure, it is ready.
- If desired, pears can be stored in a paper bag at room temperature to shorten ripening time.
- Once ripe, the pear can be stored in the refrigerator until eaten.
- Pears make a great snack right off the counter but can also be used much like apples.
- Sliced pears are often used to liven up salads, as a side to sandwiches and as a topping on cereals.
- Pears are great baked into cobblers, but also provide great flavor in fruit salsas.
- Try sandwiching the fruit slices between graham crackers and peanut butter.
- They are tasty glazed, sautéed, poached, and pickled, too.
Like it! Broiled Pears
- Pears (1 pear = 2 servings)
- For each pear half:
- ¼ to ½ teaspoon warmed or softened butter
- ½ to 1 teaspoon brown sugar
- Sprinkle of cinnamon
- Dollop of fat-free vanilla yogurt
- Cut pears in half. Using a spoon, scoop the core out of the pear halves.
- Using a spoon or butter knife spread a small amount of butter on the pear flesh.
- Top the butter with the brown sugar using more or less as desired.
- Bake the pear halves on a baking sheet at 350 degrees F for 7 minutes. Then, if desired, turn on the broiler and let the pear tops caramelize for one more minute.
- Remove from the pan and top with a teaspoon or two of nonfat or low-fat vanilla yogurt.
Yield: 1 pear yields 2 servings
Nutrition Facts per Serving: Calories 90; Fat 1.5g; Cholesterol 5mg; Sodium 10mg; Carbohydrates 19g; Sugar 14g; Fiber 3g; Protein 1g
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