Ingredient Title Chef Category

Pears can play a lot of roles in a meal

When we were kids, Mom used to buy cases of fruit each autumn and "put up" jars and jars of sauce and jam to prevent the pain of an untended sweet tooth during the winter. Very early on I decided that pears were my favorite and with enough teasing and coaxing my Mom would usually give in and let me eat an entire pear standing outside in the grass, bent over so that the pear juice didn't get on my dress. I loved ripe, juicy, flavorful pears then and I still do.

It was only later than I learned how many wonderful things can be done with pears aside from putting them in a saucedish. Let me share a few with you.

My dear friend, Dolores Snyder teaches cooking in Dallas, TX and this is one of her foolproof, glamorous recipes. This is a dessert for company you really want to impress.

DODIE'S AUTUMN PEAR TART

Crust is made in a food processor. Do not over-process.

Crust:
1 2/3 cup unbleached flour
pinch salt
1 tablespoon granulated sugar
1/4 pound unsalted butter
1 egg
4 to 6 tablespoons ice water

Filling:
2/3 cup granulated sugar
4 ounces blanched almonds
2 eggs
1/2 teaspoon almond flavoring
4 ounces (1 stick) butter
3 pears (bosk or firm anjou, preferred), peeled and cored

Glaze: Small jar apricot jam or red currant jelly, melted
1 tablespoon or more water*

Crust: Place flour, salt and sugar into bowl of food processor. Cut butter into 8 pieces and add to bowl; pulse quickly. Use a fork to combine the egg with 4 tablespoons of the water. With machine running add the mixture to the bowl. Do not allow a ball to form. Remove to plastic wrap and d refrigerate 30 minutes. Place dough on lightly floured surface and roll out thinly; work from the center to the edges turning dough after each roll. Fit dough into greased 10-inch flan ring or pie pan. Neaten the edge or flute it. Prick bottom of dough and chill. Preheat oven to 400 F. p>Filling: Place sugar and almonds in food processor; pulse to pulverize almonds finely. Add eggs, almond flavor and soft butter; pulse to combine. Pour mixture onto the chilled pastry, spreading evenly. Slice pears crosswise and place on almond mixture like spokes of a wheel; press down gently. Place pan on baking sheet in oven and bake 15 minutes; turn oven down to 375 F. and bake 30 minutes more; sprinkle with 1 tablespoon sugar; bake 5 minutes more. Remove from oven to cooling rack and brush pears with warm glaze. Serve warm. Makes 8 servings.

* Warm in microwave or in pan on range top. Add enough water to make it spread evenly. Strain while hot and store in refrigerator. Reheat to glaze.

PEAR AND CHEESE PASTA

Blue cheese and pecans make this pasta dish a surprise. Blue cheeses such as gorgonzola and cambozola have a rich, nutty flavor; Danish blue or roquefort cheeses taste sharper; any can be used.

12 ounces spaghetti
2 ripe pears
1 tablespoon lemon juice
1 cup (5 oz.) crumbled blue-veined cheese
1/2 cup chopped parsley
1/2 cup chicken broth
1/2 teaspoon cornstarch
salt and pepper
2/3 cup toasted pecans

Cook spaghetti, drain and return to pan. Meanwhile, cut each pear lengthwise into eighths; core pieces and cut crosswise about l/4-inch thick. Gently mix pear pieces, lemon juice, cheese and parsley; set aside. Stir broth and cornstarch together, bring to boil, stirring to prevent lumps. Mix with drained spaghetti along with pear mixture. Season with salt and pepper and then scatter pecans on top. Makes 4 servings.

QUICK AND SIMPLE BAKED BEARS

Cook pears in a fry pan with an ovenproof handle. The simple caramel sauce takes only 3 minutes.

3 large ripe pears, peeled, cored and cut in half
3 tablespoons butter, cut in small pieces
3 tablespoons granulated sugar
1/2 cup heavy cream

Preheat oven to 375°F. Arrange pears rounded sides down in a skillet. Distribute butter over pears, then sprinkle with sugar. Bake 15 minutes. Tilt skillet and baste each pear with liquid in pan. Bake 10 minutes longer. Remove from oven when pears are tender when pierced with a knife. Transfer pears to plates. Set skillet over medium-high heat, stirring constantlyuntil sauce turns light caramel color. It will look thick and bubbly. Pour in the cream and bring to a boil. Cook just until sauce is smooth and a rich caramel-brown. Spoon some of sauce over each pear. Serve warm. Makes 6 servings.

PEAR UPSIDE-DOWN GINGERBREAD CAKE

This old-fashioned recipe combines two favorites, upside-down cake and gingerbread.

3 small pears, peeled and cored
2 tablespoons grated peeled fresh ginger, divided
1 tablespoon lemon juice
2 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon confectioners sugar

Preheat oven to 350 F. Coat a 9-inch cake or pie pan with cooking spray or butter and sprinkle with granulated sugar. Arrange pears in bottom of pan. Combine brown sugar and butter; beat at medium speed until smooth. Beat in egg; add buttermilk, molasses and 1 tablespoon ginger; beat until well-blended. Combine flour and next 6 ingredients. Add to batter; stir until well-combined. Pour over pears. Bake 40 minutes or until cake springs back when touched lightly in center. Cool in pan on wire rack for 20 minutes. Place cake on a plate sprinkled with confectioners sugar. Removepan. Serve with sour cream, whipped cream, creme fraise or ice cream. Makes 8 servings.

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