PEAR BUREAU NORTHWEST GIVES THANKS FOR FRESH DESSERT INSPEARATION THIS HOLIDAY SEASON

Austin Chef Ethan Holmes’ Pear Crisp is a Sweet Addition to the Thanksgiving Table

Editor’s note: High resolution images of chefs and pear recipes are available upon request.

PORTLAND, Ore. and AUSTIN, Texas – November 2, 2009 – This holiday season, Pear Bureau Northwest is giving thanks for Austin chef Ethan Holmes’ creative take on the traditional fruit “crisp.” His original recipe, a Pear and Thyme Crisp with Goat Cheese Mousse and Lavender Honey, truly takes the Thanksgiving dessert table to a new level of deliciousness. Chef Holmes and his recipe are being featured throughout the month of November in Pear Bureau Northwest’s Pear Panache program, which honors fine dining chefs with the most “flair with the pear.”

 Pear Panache is an annual chef recognition program designed to spotlight the nation’s top crop of chefs and bartenders for their creative work with pears. Each year, seven culinary experts are chosen out of hundreds of entries for their innovative fresh pear creations.

“What made Chef Holmes’ recipe stand out was that he took the classic pear crisp and updated it with such interesting components,” said Kevin Moffitt, president and CEO of Pear Bureau Northwest. “The sweet pears are nicely contrasted by the savory thyme and tangy goat cheese mousse. The drizzled lavender honey on top caps off the perfect dessert.”

“This dessert is sure to wow your guests this Thanksgiving,” promises Chef Holmes. “It’s rather simple to make – you can even bake the crisp a day early, then reheat it on Thanksgiving day while you whip up the goat cheese mousse and lavender honey.”

Formerly the Executive Chef of Taverna in Austin, Chef Holmes is in the process of developing a new concept: Snap Kitchen. Scheduled to open in early December, Snap Kitchen will offer freshly made, healthy meals for grab-and-go or delivery.

Pear and Thyme Crisp with Goat Cheese Mousse and Lavender Honey

Makes one 8 by 8-inch pan or 6 to 8 servings

Streusel topping

1          cup old fashioned rolled oats

1/3        cup brown sugar

1/2        cup all purpose flour

1/2        teaspoon kosher salt

1/4        cup (4 tablespoons) unsalted butter, cold, cut in small pieces

Pear Filling

8          large pears, peeled, cored and cut in large dice (about 8 cups)

1          lemon, juiced

2          teaspoons fresh thyme leaves

2          tablespoons granulated sugar

2          tablespoons cornstarch

Goat Cheese Mousse

1          cup mild goat cheese or chevre

1/4        cup granulated sugar

1/4        teaspoon freshly squeezed lemon juice

1/2        cup heavy cream

1/4        teaspoon vanilla

Lavender Honey

2          tablespoons dried lavender

1/2        cup mild-flavored honey

Preheat the oven to 350 degrees. Butter an 8 x 8-inch baking pan, or lightly coat it with pan spray.

To make the streusel topping, measure the rolled oats, brown sugar, flour and salt into a bowl.  Add the butter pieces and use a fork, pastry cutter or your fingers to incorporate the butter until they are no larger than the size of peas. Set aside.

In a large bowl, mix the pears, lemon juice, thyme leaves, granulated sugar and cornstarch. Let the mixture sit for 10 to 15 minutes, until the pears begin to give up some of their moisture and the sugar dissolves.

Pour the pear mixture into the buttered baking dish and sprinkle the streusel evenly over the top.   Next, place the pear mixture into the baking dish and sprinkle the oat mixture evenly over the top.  Bake in the middle of the preheated oven for 50 minutes to one hour, until the topping is golden brown and the fruit below is bubbly. Allow the crisp to cool for 20 to 30 minutes before serving.

While the crisp is cooling, put the goat cheese in the bowl of an electric stand mixer fitted with the whisk attachment. If it is crumbly, add the sugar and mix slowly on low speed until it is smooth.  Add the lemon juice and mix to incorporate. With the mixer on medium-low speed, begin to add the heavy cream in a steady stream followed by the vanilla. Once the mixture begins to come together, increase the speed to medium high and continue to whip until it becomes fluffy. Store the mousse in the refrigerator until you are ready to serve the crisp.

Make the lavender honey by pouring the honey in a small saucepan and bringing it to a simmer.  Add the lavender and allow the mixture to sit 20 minutes or until the honey is infused with a nice lavender flavor. Strain the dried lavender out of the honey.

To serve the crisp, put a large spoonful on a plate or in a bowl with a dollop of goat cheese mousse on the side. Drizzle both with warm lavender honey.

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. The Bureau also develops national and international markets for Northwest pear distribution. For more information, including fresh pear recipes, nutrition facts, and short films featuring Washington and Oregon pear growers, visit www.usapears.org.

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Media Contact: Cristie Mather, Communications Manager, Pear Bureau Northwest

cmather@usapears.com, 503.652.9720