Oh, Pears!

Sean Timberlake

​Pears are among the most fleeting fruit at the market, with each variety only having a season of just a few weeks at most. We're seeing the final round of varieties during the next couple of weeks, so get your hands on some while you can.

On the upside, they tend to be plentiful when they are in, so the prices are reasonable. At Frog Hollow Farms, pears are currently retailing at $3.90 per pound, but a box of about 10 pounds will only set you back $30, so only around $3 per pound. Pears tend to have good yield as well. Many recipes do not require that they be peeled, and the core tends to be small and easy to cut out, so most of the fruit will end up in your final product.

Each variety is different. Some pears stay firmer where others go soft; some have creamy textures and others more grainy. Taste before you buy, and think about what you intend to do with them in the end.

Pears can often be used interchangeably with apples, or at least in similar applications. Personally, I love making pear butter with creamy Bartlett or Bosc pears; a light hand with cinnamon and clove complement the pears' natural floral aromas. Kaela took hers in a different direction, with white wine and fennel. She also uses pears in a jam with nectarines and chiles, both of which can still be found at the markets here. Firmer pears may be used when you want to keep their texture and integrity, such as in a pear chutney.

Like apples, pears dehydrate well and make a handy snack. And if you want to enjoy a taste of pear for the long haul, consider steeping them in brandy, or making a liqueur for a sweet nightcap.