Pears

Pears have a good combination of a sweet and luscious taste with a nutritional profile that is low in fat, sodium and calories. The recipe below may add a few calories, but once you taste it, you'll agree it's a worthwhile indulgence.Strawberry poached pearsMakes 6 servings1 10-ounce package frozen strawberries, thawed1 tablespoon lemon juice1/3 cup sugar6 large pears, peeled and cored1 tablespoon cornstarch2 tablespoons water1/4 cup semisweet chocolate chipswhipped cream for garnishIn a blender, combine the strawberries, lemon juice and sugar, blending until smooth.

The Corner BYBO has announced the first dinner of its Gastronaut Society The winning Hampden bistro opened in late winter with a four-square Belgian-influenced menu by Chef Bernard Dehaene. From the start, exotic meats were part of the package. In the early days, you'd have to know to ask about them. Then, in August, Corner BYOB announced the details of an exotic meats club, the Gastronaut Society, with an annual subscription rate of $50. Dehaene and owner Cecile Fenix have now announced the first dinner of the Gastronaut Society.

Pears are one of the few fruits that are best if they're not tree-ripened. Allowed to ripen naturally on the tree, the flesh of many pear varieties softens too rapidly and develops gritty granules. The granules are harmless but spoil the buttery texture of an otherwise superb pear. For this reason, pears typically are harvested before the granules develop, when the fruit has matured to full size but is still hard. Picked at this stage, pears also are easier to transport and pack; cold storage preserves their quality for months.

W ith the economy in the doldrums and partridges in pear trees seemingly in short supply, it's time to rethink this whole "12 Days of Christmas" thing. Maybe, instead of offering 12 things to buy, it would be better to find 12 things to do as the holidays approach - 12 days' worth of seasonal activities guaranteed to wring glad tidings out of even the most curmudgeonly Scrooge. Traditionalists should have an easy time filling their holiday to-do lists, thanks to such mainstays as the Baltimore Symphony Orchestra's Holiday Spectacular, train gardens at the B&O Railroad Museum and the annual Mayor's Christmas Parade in Hampden.

Nothing, except perhaps a cat, presents itself as regally as a whole poached pear. It sits up in a dish, shows off its contours and dares you to disturb it.Pear people -- that is, lovers of the fruit, not people shaped like it -- will tell you that if a pear isn't quite ripe enough to eat, you can always poach it. This rhetoric relegates poached pears to some sort of "fix-it" category. What a very bad attitude to have toward such a glistening and sweet thing!There is more than one way to poach a pear.

Pears, with their crisp texture and subtle fruitiness, team with walnuts and turkey, dried cranberries and sherry for a fall-themed pasta dish. Sherry and dried cranberries add tartness, but this is the kind of dish you can tailor to your tastes and your pantry. Any white wine or dried berry could be substituted. Tips Apples can replace the pears. No pasta in the cupboard? Rice or couscous will work, too. Menu Turkey and pasta with pears and walnuts Sauteed spinach Cheese and rustic bread Spice cookies Chardonnay Turkey Breast Pasta With Pears and Walnuts Makes 6 servings Preparation time: 20 minutes; cooking time: 20 minutes 1 pound spaghetti 2 tablespoons olive oil 1 pound turkey cutlets, thinly sliced 1 small onion, thinly sliced 3 pears, diced 1/2 cup each: coarsely chopped walnuts, dried sweetened cranberries, sherry 2 teaspoons chopped fresh sage or 1 teaspoon dried 1 cup chicken broth 1/2 teaspoon salt or to taste freshly ground pepper 1/4 cup fresh chopped parsley (optional)

I was "Portland dreaming" on a winter's day, fantasizing about eating my way through the Oregon city. There were a couple of reasons for this. First of all, it was February in Baltimore, a time of year when a lot of folks spend a lot of time daydreaming about being somewhere else. Secondly, I had been in Oregon a few months ago and had enjoyed a delicious visit. Thirdly, an article about Portland in the January 2002 issue of Gourmet magazine was feeding the fires of my imagination. There, in full color splendor, were photos of the fat berries, plump seafood, golden breads, local mushrooms, and the lush wines and fruits that are part of the city's daily menu.

Jessie L.V. Ahlfeldt of Annapolis wrote requesting a recipe for Ginger- Pear Jam, which she says she had many years ago. The recipe that tester Laura Reiley chose came from Beth Edelstein of Timonium. Ginger-Pear Jam Makes 7 pints 2 quarts chopped, peeled pears, about 10 pears 1/2 cup water 6 cups granulated sugar 1/4 cup grated fresh ginger or more to taste Combine pears and water in a flat-bottomed kettle; cover and simmer 10 minutes. Add sugar and ginger. Cook over low heat, stirring occasionally until sugar dissolves.

Ashland, Ore. Take your pick -- Bartlett, Bosc, Seckel, Anjou, Comice. When Take your pick -- Bartlett, Bosc, Seckel, Anjou, Comice. When it comes to pears, the Rogue Valley of southern Oregon is the Garden of Eden. With just the right combination of temperature, moisture and elevation, this corner of the Northwest produces the sweet and succulent fruit like no other place -- more than 50,000 tons this fall.For George and Barbara Eshoo, this is the time of year when they can sit out on the deck on a sunny afternoon, look down across their orchard toward the Siskiyou Mountains, and reflect on the joys of independent farming.

In Recipe Finder for Aug. 27, an ingredient in the zabaglione sauce was incorrect. The correct ingredient is 4 egg yolks, not 4 egg whites. Instructions for preparing are correct.You'll want to put poached pears in your "light, lovely, delicious and easy-to-make" file.Jean Beecher of Walla Walla, Wash., wrote that she has been looking for a poached-pear recipe for some time now, and she would surely appreciate help.Chef Kent Rigby chose recipes from Virginia S. Hodges and Jo Ann M. Nuetzel, both of Baltimore.

Affectionately known as "Pearl" eased peacefully from this life into Eternity on Saturday, May 30, 2009 after a lengthy illness. She leaves to cherish her joyous memories, husband of 45 years, Nelson A. Christie, Jr.; devoted daughter, Karen Harvey; son-in-law Franklin D. Harvey, Jr.; precious granddaughter Kira Jasmine Harvey; brother Leroy Hopkins, Jr.; sisters, Adell Russell and Edell Leblanc; sisters-in-law, Lorraine McClain and Stella Hopkins and...

2007 Alma Rosa Pinot Gris From: Santa Barbara County, Calif. Price: $20 Serve with: Salmon with cream sauce This lush, ripe, full-bodied, dry white wine is simply packed with flavor. That comes as no surprise because it comes from J. Richard and Thekla Sanford, the former proprietors of Sanford Winery. Skillfully made in the style of its Alsace counterparts, this wine shows nuances of lemon, orange, pears and mulling spices - all delivered with a creamy texture punctuated with a good jolt of acidity.

The Bradford pear tree held such promise: It took root in the worst soil, grew quickly and needed little maintenance. It produced beautiful white flowers in the spring, stunning orange and red leaves in the fall, and an appealing lollipop shape that dignified the most humble of streets year-round. Too bad it didn't last. The tree proved to be brittle and unstable; it could come down in a heavy wind or ice storm. Often, the trunks could not support the weight of the branches, and they would snap off, crushing cars and sometimes people.

John May Chief operations officer Maryland Food Bank, Halethorpe Salary --$84,000 Age --42 Years on the job --1.5 How he got started --After working for 17 years in logistics and distribution for large retail stores, May decided to semi-retire. "At the end of the day, I wanted to know I made an impact. Shipping goods to stores didn't have that impact." He and his wife bought two Curves gym franchises, but six weeks later an opportunity at the Maryland Food Bank surfaced. And May, the father of quadruplets, had always wanted to work for a nonprofit.

It is flavorful, seasonal and refreshing. Pear cider is worth a try, especially at Thanksgiving. There is always a question, at my house anyway, about what beverage to serve during the pre-meal sipping time on Thanksgiving. I save the good wine for the main meal. Beer is a familiar option, especially for guys, but not everyone cottons to it. Moreover, there are some folks, who prefer a beverage that has little or no alcohol. Cooks, for instance, don't want to get tipsy before they get the Thanksgiving turkey to the table.

If there is such a thing as "an underrated" fruit, the pear would get my vote. Apples seem to get all the autumnal attention. Recently, as part of my fair play for fruit campaign, I ate pear pastries for a takeout breakfast. It was a delicious undertaking. An apple a day may keep the doctor away, but a pear pastry in the morning is a boon to your mental health. Bonaparte Breads Address --903 S. Ann St. Phone --410-342-4000 Hours --8 a.m.-6 p.m. daily The $4 pear-and-blueberry tart is an artful balance of the two fruits.

When should I pick my pears? Mine get mushy. Also, how do I know when to harvest apples? European pears, the type most commonly grown, should not be allowed to ripen on the tree. They will ripen indoors after picking. Harvest when the pears' background color changes and the fruit snaps easily off the branch. Seckel pears are the exception because they can ripen on the tree, though don't wait until they get too soft. Asian pears ripen like Seckel pears. Pick apples when they reach full size and color, and twist easily off the branch.

Autumn is almost here, that colorful time of yellow leaves, orange pumpkins and ruby-red pears.Red pears? Sure. These jewels, known as Crimsons or Red Bartletts, have the same sweet, mellow flavor and smooth, juicy texture as yellow Bartletts, but sport attractively ruddy skins. And instead of being as rare as rubies, they can be found in profusion at many supermarkets at this time of year, along with their more conventionally hued kin.Although pears have been cultivated for more than 4,000 years (longer than apples, actually, the Garden of Eden notwithstanding)

When should I pick my pears? Mine get mushy. Also, how do I know when to harvest apples? European pears, the type most commonly grown, should not be allowed to ripen on the tree. They will ripen indoors after picking. Harvest when the pears' background color changes and the fruit snaps easily off the branch. Seckel pears are the exception because they can ripen on the tree, though don't wait until they get too soft. Asian pears ripen like Seckel pears. Pick apples when they reach full size and color, and twist easily off the branch.