Fresh pears are a favorite all through the autumn season.
Pears have become as versatile as the apple in our kitchens; adding a special touch to salads, soups, and some main dishes, as well desserts galore. Make a pear chutney to top pork chops, substitute pears in a favorite apple cake, or toss in a salad with greens, walnuts, dried cranberries and cheese of your choice.
Every year at this time I can’t help but think about pears; they were a part of my past, a special memory for me that always puts a smile on my face. My grand-parents had a huge Bartlett pear tree in their backyard. My grandfather babied that tree so that it produced a lot of pears; I can remember him picking bushels of them, and my grandmother making her special pear pie often. Every Sunday night when we visited for supper for the usual tomato soup and grilled cheese sandwiches, she would switch dessert from apple pie to pear pie in the fall months. I’m sure my grandmother is a big reason why I am used to cooking and baking with pears and look forward to this season.
Pear Caramel Pie
Makes one 9-inch pie
Favorite pie crust recipe for a double crust pie, or purchase pre-made pie crusts such as Pillsbury brand.
8 cups pears, peeled and thinly sliced
1/2 cup packed light brown sugar
1/2 teaspoon nutmeg
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons flour
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon vanilla
4 tablespoons heavy cream
3 tablespoons butter
Preheat oven 375 degrees.
Sprinkle pears with lemon juice.
Combine dry ingredients in large bowl and add pears. Toss to mix.
Add vanilla and cream to dry ingredients
Melt butter in heavy fry pan. Add fruit mixture and cook about 7 to 9 minutes or just to slightly soften pears.