Easy Baked Pears Recipe (VIDEO) (2024)

FAQs

Easy Baked Pears Recipe (VIDEO)? ›

If using pears with a firm skin like Bosc, peel them. Otherwise, leave the skin on. Cut the pears in half lengthwise, leaving the stems on for visual presentation if desired. Use a melon baller or a small spoon to scoop out the cores.

If using pears with a firm skin like Bosc, peel them. Otherwise, leave the skin on. Cut the pears in half lengthwise, leaving the stems on for visual presentation if desired. Use a melon baller or a small spoon to scoop out the cores.

You'll want to choose pears that hold together well when making poached, baked, or grilled pears. Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

When fully ripe, Bartletts develop a smooth skin and a juicy, buttery-textured interior with sweet flavor. Check for ripeness daily. If you let them get too ripe, Bartletts will get mushy and bruise easily. We use them for making pear jam or butter, but if you do bake with them, make sure they're not quite ripe.

The simplest and possibly the nicest way to cook pears is to poach them – simmered gently in a light syrup and favoured with vanilla.

Slice The Pears

Place the pear on a cutting board and use a sharp knife to slice the pear in half vertically from the stem to the bottom. Next, cut each half in half again vertically to create quarters. Lay the quarters flat side down and angle the knife to cut diagonally to remove the core.

If you're not in a rush, you can simply leave a pear sitting out on the counter at room temperature and it will slowly ripen, usually within four to seven days, according to Edwards. Speed up the process. If you'd like to ripen your pears faster, you can put them in a paper bag with ripe apples and/or bananas.

Apples and pears have equal amounts of minerals potassium, phosphorous and sodium, and vitamins C and B2. Pears contain more iron, calcium, magnesium, copper, zinc and vitamins B3 and K than apples, while apples are richer in vitamins A, E and B1.

Comice pears were originally cultivated in France. They're known as the sweetest pear variety, and are often the variety shipped in gift boxes. Because of this, they're sometimes given the nickname “the Christmas pear.” Comice pears have light green skin with a blush of pinkish red.

Pears — particularly red varieties — may help decrease diabetes risk. One large older study in over 200,000 people found that eating five or more weekly servings of anthocyanin-rich fruits like red pears was associated with a 23% lower risk of type 2 diabetes ( 34 ).

What is the difference between Bartlett and Anjou pears? ›

D'Anjou has a firmer texture than Bartlett and won't change color as it ripens (so you have to check the neck). Once it's ripe and ready, it's hard to beat the juicy, sweet and citrus-like flavor of a d'Anjou.

Yes, dogs can eat pears. Pears are a great snack because they're high in copper, vitamins C and K, and fiber. If you're sharing pears with your dog, just be sure to cut the pear flesh into bite-size chunks and remove the pit and seeds first, as the seeds contain traces of cyanide.

Just-picked or purchased pears should be ripened at room temperature. On the counter is fine, but keep unripened pears out of the 'fridge. Once ripe, you can store pears in the refrigerator. The cold temperatures will slow the ripening process and they'll keep for 3 to 5 days.

But once you slice them, how do you keep them from turning brown? Unfortunately, browning is inevitable. It happens when oxygen hits the cut fruit. Lemon juice can help slow down the browning and keep your fruit looking bright and delicious.

Wash Before Eating

Washing the entire exterior of the pear will help to eliminate dirt and/or commonly occurring bacteria that may be found on the fruit's surface. Wash fruit even if you plan on peeling it.

The colors don't indicate what's going on inside, other than the Bartlett, which I'll get to below. Purchase pears that are fragrant and free of cuts or other blemishes that might cause them to rot. Russeting, or brown rough patches, is perfectly normal and fine to eat.

Of course. Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.

As with any fruit, the best way to eat a pear is to eat the whole thing. The skin is where most of the nutrients are, particularly the fiber and antioxidants. That said, be sure to wash it thoroughly before you eat it.

Lastly, you'll want to avoid peeling pears to maximize the fruit's antioxidant quantity. After all, pears have six times more polyphenol antioxidants in their skin than in the rest of the flesh, according to Healthline.

Pear skin is notably high in beneficial antioxidants so keep the skin on the fruit, even if baby spits it out. Can't get fresh pears? Canned or frozen pears are just fine, too.