Fall Feature: Pears
Lisa Grentz, MS, RDN, CD/LDN, FAND
It’s harvest time for this favorite fall fruit. The Pacific Northwest is one of the best places to grow pears, with over 80% of pears sold in the United States grown in Washington and Oregon. Pears mature on the tree, but because they ripen from the inside out, they are hand-picked before they are fully ripe. After pears are picked, they are packed and stored in a cold room to finish ripening before being distributed for consumer purchasing.
When choosing pears for ripeness, gently press near the stem end of the pear with your thumb. The fruit is ripe when it yields to gentle pressure. Store ripe pears in the refrigerator to keep them fresh until they are ready to be eaten.
This sweet and juicy fruit can be enjoyed in a variety of ways. The combination of pears and cinnamon make magic together in this featured pear sauce recipe. Try serving this fruit dish as a snack or paired with a meal. It is sure to be enjoyed by early eaters in infancy as well as children and adults of all ages.
Warm Cinnamon Vanilla Pear Sauce
8 pears, peeled, cored, and cut into 1-inch pieces
¼ cup water
2 Tbsp. pure maple syrup
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
1 cinnamon stick
2 tsp. lemon juice
Instructions
In a large pot, combine pear pieces, water, maple syrup, vanilla, cinnamon, and cinnamon stick. Cover and bring mixture to a simmer, stirring occasionally until pears are tender and falling apart, about 20-30 minutes.
Remove and discard the cinnamon stick. Transfer mixture to blender, add lemon juice, and blend until smooth. Batch yield will vary depending on the size of pears used, but not to worry because left over pear sauce can be covered and stored in an airtight container in the fridge for up to 5 days or frozen in ice cube trays for up to 3 months.