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By Carol J. G. Ward and Carol J. G. Ward,KNIGHT-RIDDER NEWS SERVICE | October 15, 1995
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.
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ENTERTAINMENT
By Richard Gorelick, The Baltimore Sun | August 29, 2014
Bartlett Pear Inn is the name of Alice and Jordan Lloyd's boutique inn on Harrison Street in Easton. It's also the name of their wonderful-in-every-way restaurant on the inn's first floor. It is a superb restaurant. The atmosphere is serene and relaxing, the service achieves a rare balance of proficiency and warmth, and the food is consistently satisfying. There are moments of culinary drama, mostly at the beginning, when your senses need stimulation, and at the end, when you want a finale to whistle about on the sidewalk.
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FEATURES
By Annette Gooch and Annette Gooch,UNIVERSAL PRESS SYNDICATE | September 13, 2000
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.
ENTERTAINMENT
By Meekah Hopkins | June 3, 2014
A fancy drink without frills, enjoyed in a no-frills bar -- I'm a huge fan of this seemingly new trend around Baltimore. The idea that a non-beer-drinker such as myself can still class it up while my buddies enjoy cold ones and an O's game is pretty much the perfect cocktail storm in my book. Even more so when that friendly neighborhood bar is blocks away from my home, serving up a little gem known as the Pear-Fection. Silks, newly renovated in March after years of curious neglect, is unassuming in the best way. The tenders are friendly and quick with their service, its pub fare is more than fair, and the bar is kept stocked with an eclectic range of local and nationally known products.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | April 3, 2002
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.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | October 27, 2004
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)
FEATURES
By Lynn Williams | September 18, 1991
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)
NEWS
October 15, 2002
Isabel H. Pears, a homemaker and former educator, died of an abdominal obstruction Oct. 8 at St. Joseph Medical Center. She was 90. Mrs. Pears, who had lived at the Edenwald retirement community in Towson, was born Isabel Hartman in Pittsburgh. She was raised in Wilkinsburg, Pa., and earned a bachelor's degree from Oberlin College in 1933. Mrs. Pears taught school for several years in Forest Hills, Pa., before her 1946 marriage to Thomas Clinton Pears III. He died in 1998. A resident of Pittsburgh for many years, Mrs. Pears moved to Baltimore in the 1990s.
FEATURES
By Karla Cook and Karla Cook,Knight-Ridder News Service | October 12, 1994
It's the peak of pears, this time of bright blue skies and crisp mornings that bring to mind the crunch of a fresh pear.More than 5,000 varieties of pears flourish throughout the world; green pears seen on the shelves of a supermarket near you are courtesy of refrigerated transport systems -- and the season.Whether they're Forelle, Comice, Anjou or a not-quite-ripe Bartlett, pears are fragile fruits, quick to ripen and quick to rot, so their individual peak is short.Pears are native to Asia Minor and grew wild in prehistoric times, according to the cooking encyclopedia, "Larousse Gastronomique."
FEATURES
By Joyce Gemperlein and Joyce Gemperlein,Knight-Ridder News Service | October 25, 1995
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.
FEATURES
By Chris Kaltenbach and Chris Kaltenbach , chris.kaltenbach@baltsun.com | December 3, 2009
With 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.
NEWS
June 4, 2009
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...
NEWS
By Michael Dresser | September 17, 2008
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.
NEWS
By Stephen Kiehl and Stephen Kiehl,SUN REPORTER | April 25, 2008
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.
BUSINESS
By NANCY JONES-BONBREST and NANCY JONES-BONBREST,SPECIAL TO THE SUN | December 12, 2007
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.
NEWS
By ROB KASPER | November 7, 2007
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.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | August 27, 1997
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.
FEATURES
By Ellen Nibali and David Clement | October 13, 2007
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.
NEWS
By Rob Kasper | October 31, 2007
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.
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