Pears are tops in taste and texture
Milwaukee Journal Sentinel, February 15, 2011
"Curvaceous, sweet, in an array of colors from bright green to tawny red to sunset yellow and with an unusual texture that changes as it ripens, the pear may be one of the most beautiful and satisfying of winter fruits."
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Pear Season
Fine Cooking, October 2010
"These recipes, which show off pears in both sweet and savory ways, suggest specific varieties, but adventurous cooks will get a kick out of trying any of the many pears available now."
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Pear Perfect
Vegetarian Times , October 2010
"A cook's guide to getting them right (and ripe) every single time."
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Poached Pears
Woman's Day, October 2010
"Add a little wine, poach, and pears become positively divine."
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Make Over Your Kid's Lunch
Family Circle, September 2010
"Small, yes, but pears are a filling choice thanks to at least 5 grams of fiber."
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Mix & Match Crumbles
Food Network Magazine, September 2010
"Design your dream dessert: This easy recipe leads to dozens of possibilities."
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Also in the September issue of Food Network Magazine: recipe for Vanilla Poached Pears in the Big Brisket Feast article.
Hot Spot @Home
Ebony magazine, August 2010
"If you can't get away from home for a picnic, why not turn your own backyard into a cookout destination with all the trimmings?," says Charlotte Lyons, Ebony food editor.
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50 Best Low-Calorie Snacks
Good Housekeeping magazine, August 2010
"We like the pear's healthy dose of fiber," say GH nutrition experts.
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Perfect Endings
Women's Health magazine, July/Aug 2010
"There's more to Italian desserts than gelato and biscotti," says Giada De Laurentiis of her Poached Pears in Honey, Ginger, and Cinnamon Syrup.
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Add Some Color
Fitness magazine, July/August 2010
"Because pears contain water and are an excellent source of fiber, they keep you full longer," says Amy Kweller MS, RD, nutrition spokesperson for USA Pears.
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20 Minute Meals
sandra lee Semi-Homemade, July/August 2010
"Pizza is one of the easiest and quickest suppers to prepare at home. Here are five sensational variations to get you started."
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Grilled fruit a delicious way to end a meal
The Bradenton Herald, Bradenton, Florida, July 14, 2010
"Grilled pears are quick and easy to grill and great served warm over vanilla ice cream."
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Marrakesh Rediscovered: Poached Pears with Prunes
Food and Wine, May 2010
"Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant."
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Buttermilk Spice Cake with Pear Compote
bon appetit magazine, March 2010
"A light, tender cake that's perfectly spiced. Any leftovers would be delicious with coffee or tea the next day."
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Quite the Pear
Seattle Metropolitan Magazine, Spring 2009
"Just in time for spring, Chef Brian Scheehser creates an award-winning roasted pear relish and carrot soup combo that’s easy to re-create in your own kitchen."
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In Season Pick: Pears
Shape magazine, Spring 2009
"This fruit ripens from the inside out," says Mike Camplin, sous chef at Boqueria in New York City. Press a spot near the stem; the flesh should feel firm but have some give."
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Power Foods: Pears
Body + Soul, December 2008
"Bite into a pear at the perfect, ripe moment and you'll understand why Homer, in his epic Odyssey, called it a "gift from the gods."
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There's more to the Forelle pear than its good looks
The Oregonian
, October 2008
"The Forelle pear has a small stature that belies its luscious texture and complex flavor. The fruit is buttery without being sloppily wet. And it has a faint but discernible cinnamon spiciness that is enhanced when paired with an elegant cheese or tart winter fruits."
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The Perfect Pear
Parents Magazine, October 2008
"Take your kids to pick fruit at a local orchard this month, and then whip up some fun and healthy treats at home."
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The Perfect Pairing
Cheese Connoisseur, Winter 08/09
"While simple pairings such as mixed greens topped with thin slices of pear, walnuts and crumbled blue are common restaurant themes and simple for home preparation, there are also more exotic - but still simple-offerings that should be added to the sophisticated gourmand's repertoire."
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Dessert of the Month: Caramel Pear Terrine
Martha Stewart Living, September 2008
"Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender. Impressive enough as a dessert, this elegant terrine also makes an inspired, if untraditional, addition to a cheese course. It pairs particularly well with blue cheese and toasted walnuts."
To see the recipe, click here.
6 ways to love pears
Sunset Magazine
"Try this sweet and golden fruit in a classic cocktail, on crostini, roasted with pork, in a nutty salad, topping a cake, or in a smooth, sophisticated sorbet."
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Fiber Fundamentals
CookingLight.com
"Not only are high-fiber foods tasty, but they also help to control hunger, lower cholesterol, and maintain digestive health."
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A Season for Pears
Martha Stewart Living, October 2006
"Simply breathe in the fruit's fragrance -- and let it suggest one of the many possibilities."
To see the full article and recipes, click here.