Do you like pears? Do you want to? I love their grainy texture and sweet juiciness. I also like fresh fruit and cheese. When I was growing up, my grandmother had 4, tall, stately pear trees in her yard. The pears were always little and hard but us kids still gnawed on them every year. Along with the peaches, crab apples and plum trees, we had fun snacking on summer fruits.
As an adult, I researched many of the plants and trees that my grandmother planted. I discovered that the pear trees were Pyrus Capital ornamental pear trees. That is why the fruit was largely inedible.
Recently, I was rushing through the supermarket but wanted to get some pears. There were 2 types and I didn’t remember which was good for peeling and eating. I chose a bag of Bosch pears. They are small and so cute. One pear easily rests in the palm. Great choice because I learned that they are high in fiber and antioxidants. They are also ideal for baking, broiling, poaching and snacking. (Portland Public Schools Nutrition Services) Bosch pears are high in vitamin C, potassium, and polyphenols, which may help promote gut health, heart health, and protection against cancer. (Healthline)
My recipe is quick, easy and serves 1-2.
Ingredients:
- 2-3 Bosc or other pears
- Ground nutmeg
- Ground cinnamon
- Vanilla flavoring
- Olive oil or other cooking oil
- Shredded extra sharp cheddar or other cheese
- Butter or margarine
- Whipped topping
Supplies:
- Paring knife
- Small bowl
- Measuring spoons
- Cutting board
- Large spoon
- Spatula
- Rubber spatula
- Skillet w/lid
Instructions:
Wash, remove any stems and peel the pears. Cut into slices or chunks and put them into the bowl.
Measure into the bowl, sprinkling over the pear pieces:
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- ¼ tsp vanilla flavoring
Stir all together until pear pieces are evenly covered.
Add a little cooking oil to coat the skillet. Add a pat of butter. Heat on medium.
When butter is almost completely melted, add the pears.
Cook pears uncovered on medium, stirring occasionally, for about 8 minutes or until they have reduced to your liking. Don’t let the pears dry out or scorch. You want to leave some moistness or liquid in the skillet.
Reduce heat to medium low, cover skillet and cook for another 5 minutes.
Remove skillet from heat. Sprinkle shredded cheese over the pears and recover the skillet. Let sit for 3-5 minutes or until the cheese is softened and partially melted.
Plate onto a fancy saucer or into a wide-bowled, vintage, champagne glass. Add a generous amount of whipped cream. Use the rubber spatula to scrape any remaining pear liquid from the skillet and drizzle over the whipped cream. Add a sprinkle of cinnamon or nutmeg, or both! Enjoy! Heavenly smell and heavenly taste!
Notes:
Squeeze lemon juice into the mixing bowl for added flavor.
Stir in brown sugar or honey for more sweetness.
Replace whipped cream with cream poured over.
Freeze the cooked pears and serve as a frozen dessert.
Thanks for looking!
This is 15th in my 18-posts Chameleon Badge pursuit! 