Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Bosc Pears
Posted by: gulfcoastguy, Saturday, October 13, 2012, 1:34am
I caught a sale on Bosc pears tonight. I'm open for suggestions.
Posted by: md, Saturday, October 13, 2012, 1:51am; Reply: 1
Bosc pear pie

epicurious.com has a recipe
I seem to recall making one many years ago.
Posted by: gulfcoastguy, Saturday, October 13, 2012, 2:14am; Reply: 2
Thanks, if I use my oatmeal/almond crust and it doesn't have corn starch in it that is possible.
Posted by: Joy, Saturday, October 13, 2012, 2:36am; Reply: 3
GCG,

That oatmeal/almond pie crust is very inspiring.  I hardly make any pies that I can recall but I may reconsider.

Let us know how the bosc pear pie turns out.  I love bosc pears.

Joy
Posted by: snazzyshazz, Saturday, October 13, 2012, 10:48am; Reply: 4
I have used pears in green salads. They are delicious with crisp green salad leaves or rocket, a compliant cheese and a compliant nut - for me that means parmesan and walnuts. The pears are fine used raw (peeled) but I recently tried them browned for a few minutes each side on a chargrill pan...just long enough to give them those brown stripes but not so long that they turn soft. They were particularly delicious that way.
Posted by: prunella, Saturday, October 13, 2012, 6:21pm; Reply: 5
Elana Amsterdam's almond flour cookbook has a pear tart that looks good.
I just bought apples for my family--an avoid for me. Wish I had some pears!
Posted by: Brighid45, Sunday, October 14, 2012, 9:10am; Reply: 6
They're really good for baking, broiling and poaching because they have a firm flesh that doesn't fall apart. Here's my favorite way to eat them aside from just cutting them up to eat out of hand.

Sauteed Pears

In a skillet over medium heat, melt 2 tablespoons unsalted butter or ghee. Add a couple of healthy pinches of cinnamon, nutmeg and allspice each (use whatever is compliant for your type) and cook until aromatic, about 30 seconds. Add in 6 Bosc pears, peeled, cored and quartered. Saute for about 15 minutes or until tender, stirring frequently. Stir in the juice of 1/2 a lemon (about 2 tablespoons). Serve with roasted chopped walnuts or pecans and Greek yogurt, or on top of homemade gluten-free waffles or pancakes.
Posted by: Brighid45, Sunday, October 14, 2012, 9:12am; Reply: 7
Btw, they are incredibly delicious sliced very thin and placed in a turkey sandwich, or eaten with chevre and crispy walnuts and a glass of red wine. :)
Posted by: gulfcoastguy, Sunday, October 14, 2012, 11:13pm; Reply: 8
I got more pears for $0.88 a pound today. Red Bartlets this time. I might have to make and can pear butter.
Posted by: Brighid45, Monday, October 15, 2012, 5:01pm; Reply: 9
Go for it. Pear butter is awesome stuff. Maybe try some spiced pears too--if you don't want to do cinnamon/cloves etc, try cardamom seeds instead. Different and very tasty.
Posted by: gulfcoastguy, Monday, October 15, 2012, 5:39pm; Reply: 10
Thanks Brighid, I had actually thought about using cardamon. I like to use just enough of it in fruit that people are wondering what it is but can't quite figure it out. At $10.00 a bottle you have to be stingy with it any way.
Posted by: deblynn3, Monday, October 15, 2012, 5:42pm; Reply: 11
last year I was give pears which I canned in lemon water, they are just a white as when I fist canned them.  I do it this way so that they can be used in any recipe.  I'll keep my eyes out maybe they will be on sale here, too.
Print page generated: Tuesday, September 30, 2014, 8:32pm