For a long time chocolates have been associated with romance and Valentine’s Day, but there’s another sensual food, known for its sexy curves, mellow tones, and delicate aromas, that pleases the palates of pairs. Pears. They are in peak season now! Plus, the FDA recently updated the nutritional value of the pear, making it the fruit that contains the highest fiber of all. Pears are the perfect ingredient for consumers seeking healthy recipes for their loved ones.
Atlanta Chef Craig Richards of La Tavola Trattoria and six other chefs in the country recently were awarded best original recipe for their use of cooking with fresh pears by Pear Bureau Northwest. Their award-winning recipes for Pear Lovers can be found at www.PearPanache.com. These chefs provide inspiration to those who are planning the perfect romantic Valentine’s Day dinner, and are wondering how to prepare all those pears they received in gift baskets for the holidays.
Find interesting tips on choosing great pears, and recipes on preparing appetizers, entrees, desserts and cocktails with fresh pears at www.pearpanache.com and www.usapears.org.
Chef Richards’ recipe is listed below.
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Pear and Squash Bruschetta
(Makes 12–14 Pieces)
One butternut squash (1-1/2 pounds)
Two yellow onions (1 pound), coarsely chopped
Two medium carrots, coarsely chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
Four sage leaves
Three ripe pears, cored and cut into half-inch cubes
1/2 pound loaf sourdough bread
1/4 pound smoked ricotta or smoked mozzarella cheese
Pumpkin seed oil or extra virgin olive oil
Procedure
Peel squash. Combine squash trimmings, onion, and carrots in a large saucepan; add water to cover. Bring to a boil and simmer forty-five minutes or until liquid is flavorful, adding additional water to keep about 3 cups liquid in pan. Strain. Reserve liquid and discard solids.
Scrape seeds from squash and discard. Cut squash into 1/2-inch cubes. Heat olive oil and butter in a large shallow pan. Add sage and fry for thirty seconds or until crisp and fragrant. Remove sage with a slotted spoon; drain on paper towel and reserve for garnish. Add squash and pears to pan. Cook over medium heat stirring frequently until just starting to brown. Add 1 cup of the squash stock and cook until reduced. Repeat, using about 3 cups stock. Pears and squash should be soft but still hold shape. Season with salt and pepper.
Meanwhile, slice bread into 1/2-inch slices. Toast in 350º F oven until golden brown, about ten minutes. Spoon about 1/4 cup warm pear-squash mixture onto each bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each. Drizzle with pumpkin seed or olive oil if desired. Garnish servings with fried sage.
Nutritional values for an average pear (166g portion size):
Fiber 6g
Calories 100
Potassium 190mg
Carbs 26g
Protein 1g
Calcium 2g
