Pears Are Massively Underrated—These Recipes Show Why You Should Cook with Them (2024)

FAQs

What is pears used for in cooking? ›

Ripe, juicy pears are one of the season's best treats. They add sweetness to fall salads and roasts, pair perfectly with warm baking spices in autumnal desserts and effortlessly dress up seasonal co*cktails.

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.

Yes, much of my sweet bounty finds its way into sorbets, cakes, ice creams, and jams. But one of my favorite ways to keep those pears around a little longer is to poach them. Poaching is gentle, stove-top cooking, and winter pears are ideal candidates since they keep their shape.

Pears are a member of the Rosaceae (Rose) family, and are often called pome fruits—a fruit with a characteristic compartmented core.

Taking a page from Korean cooking, Corey Lee of three-Michelin-starred Benu in San Francisco uses Asian pears as a meat tenderizer. "Grated pear is a great way to tenderize meats," says Lee.

Pear has antioxidants that might show a beneficial effect on liver health. In an animal study conducted by Ajilore B et al. 2016, the seed extract of pear fruit showed a decrease in oxidative stress on the liver. These results were due to the phytochemicals, antioxidant and anti-inflammatory properties of pear.

The simplest and possibly the nicest way to cook pears is to poach them – simmered gently in a light syrup and favoured with vanilla. These can then be presented as a bowl of fruit with cream or as individual pears in the style of the classic Poire Belle Hélène with ice cream and chocolate sauce.

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 ).

The Bottom Line. Pears are good for your digestion, heart and blood glucose levels. They're also free radical warriors. Eat pears raw or try cooking with them in recipes like Baked Oatmeal with Pears, Roasted Butternut Squash & Pear Quinoa Salad and Pear Custard Pie.

Both cooked and raw pears are healthy, and can have a positive impact as part of a balanced diet. But when pears are cooked, something magical happens, and release extra pectin – a special form of fibre.

Should pears be peeled before cooking? ›

Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar.

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.

Pears are not better than apples. They have similar health benefits, though we know much more about how apples impact health than pears. In fact, research into the health benefits of pears is ongoing. Both apples and pears contain pectin, a fiber that nourishes gut bacteria.

Each medium pear contains 6g of fiber, 21% of the recommended daily value, and they contain vitamin C. Eating two pears every day meets your fruit needs as outlined by the Dietary Guidelines for Americans.

In addition to being rich in fiber, pears are a natural laxative due to their higher fructose content and the presence of sorbitol, per a 2022 study in Foods. Sorbitol is a sugar alcohol that is not well absorbed and draws water to the colon, making stools soft and easy to pass.

Anjou pears are especially great for baking because they can withstand high temperatures. We love using them for pies and tarts. Bosc pears are oblong with an elegant elongated neck and long curved stem.

Taste: Aromatic, floral, sweet-tart notes. Juicy, crisp but tender texture with slightly coarse flesh. Uses: Good for baking, poaching and roasting as well as eating fresh. Ripeness: Apply gentle pressure to the stem end, any give means its ripe.