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Health Benefits of Pears

FitSugar — Thu, 22 Oct 2009 09:00:13 -0700

Apples are in season in the Autumn, but pears are too. The soft, sweet, buttery flesh of the pear makes this Fall fruit one of my favorites. Plus there are so many varieties to choose from - Bartlett, Bosc, and Anjou - that they each seem like a different fruit. These juicy gems are pretty healthy for you, too.

Pears are high in fiber. One medium-sized pear contains six grams, so snacking on a pear can help you meet your daily requirement of 25 to 30 grams. They're a delicious way to keep you regular too, which can help prevent colon cancer. A diet high in fiber can also keep your cholesterol levels down, which is good news for your ticker. Getting your fill of fiber from fruit is also linked to a lower risk for breast cancer.
Pears contain a fair amount of vitamins A, C, K, B2, B3, and B6. For expecting or nursing moms, they also contain folate. Pears aren't too shabby in the mineral department either, containing calcium, magnesium, potassium, copper, and manganese. Vitamin C and copper are antioxidant nutrients, so eating pears is good for your immune system, and may help prevent cancer.
Pears also contain boron, which our bodies need in order to retain calcium, so this fruit can also be linked to osteoporosis prevention.

For the other health benefits, read more.

The hydroxycinnamic acid found in pears is also associated with preventing stomach and lung cancer.
It's a hypo-allergenic fruit. That means those with food sensitivities can usually eat pears with no adverse effects.
Eating three or more servings of fruits a day, such as pears, may also lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults.
Quercetin is another antioxidant found in the skin of pears. It helps prevent cancer and artery damage that can lead to heart problems. A recent study at Cornell University found it may also protect against Alzheimer’s disease. So don't peel your pears!

Tell me, what's your favorite type of pear?

Come Party With Me: Pumpkin Carving - Drinks

partysugar — Thu, 15 Oct 2009 15:00:21 -0700

Not only is my annual pumpkin carving party about creating cool pumpkins, it's also about celebrating the flavors of Fall.

To get people in the mood to party, I'll be pouring a potent punch made from pear nectar and sparkling apple cider. It's fruity, bubbly, and refreshing - what more could you ask for in a punch?

In case people want to imbibe something other than hard alcohol, I've asked my guests to bring an assortment of seasonal ales and sparkling sodas. To check out the easy punch recipe, which would be welcome at any large event, read more.

Pear and Sparkling Cider Cocktails
From Martha Stewart

Ingredients

2 cups pear nectar, chilled
2 cups sparkling apple cider, chilled
2 cups seltzer, chilled
4 ounces (1/2 cup) bourbon whiskey, such as Knob Creek
1 Bosc pear, unpeeled, cored, and cut lengthwise into 8 wedges

Directions

Stir together pear nectar, cider, seltzer, and whiskey in a pitcher.
Divide pear wedges among glasses, and pour in cocktail. Serve immediately.

Serves 8-10.

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Come Party With Me: Harvest Party - Dessert

partysugar — Wed, 07 Oct 2009 11:15:03 -0700

A harvest party is an event that celebrates grape-picking, so I'm creating a menu that consists of dishes made with wine.

One of my favorite desserts to order when dining out is pears poached in wine. Although the technique is relatively simple, I've never poached pears at home.

That's why I plan to experiment with this recipe for pears simmered in pink Champagne. It's elegant and fruity, but not too rich or sweet. Oh and it can be made up to a week in advance! To look at the easy recipe, read more.

Champagne-Poached Pears
From Cookie

Ingredients

1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel), peeled (firm, slightly underripe pears work best)

Directions

Combine all the ingredients except the pears in a pot and bring to a simmer.
Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.

Serves 2.

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Come Party With Me: Fall Lunch - Drinks

partysugar — Thu, 24 Sep 2009 12:50:02 -0700

Every aspect of my Fall lunch features a quintessential ingredient that screams Autumn - including the specialty cocktail I'll be serving guests as they arrive.

Instead of making mimosas with fresh-squeezed orange juice, this refreshing recipe employs pear nectar. A splash of lime juice brings a delicious tartness to the concoction.

With the rich, cheesy butternut squash lasagna, I'll pour a dry rosé and sparkling water. To look at the pear mimosa recipe, read more.

Pear Mimosas
From Real Simple

Ingredients

2 bottles Champagne (or ginger ale), chilled
4 cups pear nectar
1 lime, cut into 8 wedges

Directions
For each serving, pour 3/4 cup of Champagne (or ginger ale) into a flute or wineglass and top with 1/2 cup of pear nectar. Squeeze and drop in 1 wedge of lime.

Serves 8.

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Fast & Easy Dinner: Turkey With Spinach, Pears, and Blue Cheese

partysugar — Fri, 27 Feb 2009 10:30:54 -0800

The classic Cobb salad is the loose inspiration behind this quick, well-balanced meal. Crisp spinach, tangy cheese, succulent poultry, and caramelized pears combine to make one delicious dish.

The pears add a nice sweetness, while the turkey is a delicious alternative to everyday chicken. If you dislike blue cheese, replace it with a creamy, crumbled goat cheese. To start you weekend with this recipe, read more.

Turkey With Spinach, Pears, and Blue Cheese
From Better Homes and Gardens

Ingredients

2 turkey breast tenderloins (1 to 1-1/4 lb.)
1 tsp. dried sage, crushed
Salt and freshly ground black pepper
2 Tbsp. butter
1 6-oz. pkg. fresh baby spinach
1 large pear, cored and thinly sliced
1/4 cup crumbled blue cheese

Directions

Horizontally split tenderloins to make four 1/2-inch-thick steaks.
Rub turkey with sage; sprinkle with salt and pepper. In extra-large skillet, cook steaks in 1 tablespoon of the butter over medium-high heat 14 to 16 minutes or until no longer pink (170 degrees F), turning once. (Reduce heat to medium if turkey browns too quickly.) Remove from skillet.
Add spinach to skillet. Cook and stir until just wilted.
Meanwhile, in small skillet cook pear slices in remaining 1 tablespoon butter over medium to medium-high heat, stirring occasionally for 5 minutes or until tender and lightly browned.
Serve steaks with spinach and pears. Top with blue cheese.

Serves 4.

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Come Party With Me: New Year's Day Lunch - Dessert

partysugar — Tue, 30 Dec 2008 09:15:37 -0800

After a rich menu of caviar toasts and creamy potato-leek soup, serve guests a classic dessert like shortcakes. In this recipe the beloved cake stack gets a Winter makeover. Fresh strawberries are replaced with roasted pears.

An easy, homemade toffee sauce adds a buttery warmth to the dish. Pillows of lightly whipped cream finish off the decadent, not-too-sweet dessert. To look at the simple recipe - it would be a divine finish to any Winter dinner party - read more.

Roasted Pear Shortcakes with Warm Toffee Sauce
From Everyday With Rachael Ray

Ingredients

2 1/2 cups all-purpose flour
1 cup plus 3 tablespoons light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 sticks plus 3 tablespoons cold unsalted butter, cut into small pieces
1 large egg
2 cups heavy cream, 1 cup whipped
6 pears (about 2 1/2 pounds)-peeled, halved, cored and sliced about 1/4 inch thick

Directions

Preheat the oven to 400°. Line a baking sheet with parchment paper.
Using an electric mixer, beat the flour with 1/4 cup brown sugar, the baking powder and salt. Add 1 1/2 sticks butter and mix on low until crumbly.
In a small bowl, whisk together the egg and 1/2 cup unwhipped heavy cream. Add the liquid to the mixer and mix until just combined.
Pat the dough out until about 1 inch thick on the prepared baking sheet and cut into 6 equal pieces. Place the pieces 1 inch apart and bake until lightly golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let cool on a rack.
Meanwhile, place the pears with the 3 tablespoons brown sugar and the 3 tablespoons butter on a rimmed baking sheet and toss to coat. Cover the pears loosely with foil and roast until tender and caramelized, about 15 minutes.
In a small saucepan, combine the remaining 1 stick butter with the remaining 1/2 cup unwhipped heavy cream and the remaining 3/4 cup brown sugar and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Increase the heat to medium-high and simmer the toffee sauce until thickened, about 5 minutes.
To serve, slice each shortcake in half and layer the bottom halves with the toffee sauce, roasted pears and whipped cream. Drizzle more toffee sauce over the whipped cream and cover with the shortcake tops.

Makes 6 shortcakes.

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Rustic Italian Salad Makes an Impressive Lunch

YumSugar — Sat, 29 Nov 2008 08:00:25 -0800

During the holidays, it seems I just go from one rich, multi-course family meal to another, so the day after Thanksgiving, I wanted a light but satisfying lunch that would impress even the harshest of family critics.

This salad was just the thing. The pears, grapes and dried cherries added a natural sweetness to the salad that contrasted well with the aged balsamic vinegar and pecorino cheese. The pine nuts added a buttery flavor, and the prosciutto a crispy texture. To make this for your family - mine went nuts over it! - read more.

Insalata Rustica
From Bon Appétit

Ingredients

1/2 cup plus 2 tablespoons extra virgin olive oil, divided
3 tablespoons fresh lemon juice
4 ounces 1/8-inch-thick slices prosciutto, chopped
1 1/2 cups stemmed seedless red grapes
1/2 cup dried tart cherries
10 cups (loosely packed) greens, such as frisée, arugula, and torn radicchio
2 Bosc pears, cored; 1 cut into matchstick-size pieces, 1 thinly sliced
Aged balsamic vinegar (for drizzling)
1/2 cup pine nuts, toasted
4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese, each slice cut on diagonal into triangles

Directions

Preheat oven to 350ºF.
Whisk 1/2 cup oil and lemon juice in small bowl. Season dressing with salt and pepper.
Heat 1 tablespoon oil in large skillet over medium heat. Add prosciutto to skillet and sauté until crisp. Using slotted spoon, transfer crisp prosciutto to paper towels to drain.
Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet.
Place cherries in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain.*
Mix greens, matchstick-sized pear pieces, dressing, 2/3 of prosciutto, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates.
Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nuts and remaining prosciutto. Garnish with cheese.

Serves 8.

*Dressing, prosciutto, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.

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Sunday Slow Cooker: Fennel and Pear Chicken

YumSugar — Sun, 09 Nov 2008 06:00:40 -0800

If you're in search of a new chicken recipe and you love pears, then this slow-cooked meal is for you.

Dried pears, in combination with pear nectar, truly bring the fruit's nutty, fragrant flavor forward. Add in mildly sweet, herbaceous fennel, and you've got a timeless recipe.

To put this simple meal together, read more.

Fennel and Pear Chicken
From Better Homes and Gardens

Ingredients

1 medium fennel bulb, trimmed and cut into 1/2-inch-thick wedges
2 6- to 7-ounce jars (drained weight) sliced mushrooms, drained
1/2 cup coarsely snipped dried pears
2 tablespoons quick-cooking tapioca, finely ground
2-1/2 pounds skinless, boneless chicken thighs
3/4 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/2 teaspoon cracked black pepper
1 cup pear nectar or apple juice
Hot cooked couscous or rice
Fennel tops (optional)

Directions

In a 3-1/2- or 4-quart slow cooker, combine sliced fennel, mushrooms, and dried pears. Sprinkle with tapioca. Add chicken thighs; sprinkle with salt, thyme, and pepper. Pour pear nectar over mixture in cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken mixture with hot cooked couscous. If desired, garnish with fennel tops.

Makes 6 servings.

Nutrition Facts: Calories 407, Total Fat (g) 7, Saturated Fat (g) 2, Cholesterol (mg) 157, Sodium (mg) 657, Carbohydrate (g) 41, Fiber (g) 4, Protein (g) 42

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Fast & Easy Dinner: Spiced Pear and Goat Cheese Salad

partysugar — Thu, 23 Oct 2008 06:45:03 -0700

Just because it's cooler doesn't mean you have to stop having hearty salads for dinner. Fall's fabulous flavors, like pears, dark greens, and nuts, are excellent ingredients in dinner salads.

In this recipe, the cinnamon-spiced pears are roasted in a bath of orange juice. Parsley leaves add freshness and toasted pine nuts provide a delicious crunch. Creamy goat cheese and salty Parmesan cheese finish off the salad. This dish is also a perfect starter for a fancy dinner, so get the recipe and read more.

Spiced Pear and Goat Cheese Salad
From The Nest

Ingredients

For the spiced pears:
4-5 firm but ripe pears, peeled, cored, and quartered
splash of olive oil
salt and freshly ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon coarsely ground coriander seeds
1/2 teaspoon apple pie spice
juice of 1 orange
2 tablespoons red wine vinegar
For the goat cheese salad:
3 tablespoons extra virgin olive oil
juice of 1 lemon
1 bunch arugula and/or watercress leaves
2 ounces Parmesan, shaved
11 ounces goat cheese, crumbled
30 flat parsley leaves, coarsely chopped
2/3 cup pine nuts, toasted until pale golden brown

Directions

Preheat a grill pan or skillet and preheat the oven to 400°F.
Mix the pears in a bowl with the oil, salt, pepper, and dried spices.
When the grill is hot, grill the pears for 1 1/2 minutes on each side until they are beginning to caramelize.
Remove from the pan and place in a small roasting pan. Pour the orange juice and red wine vinegar over them, and roast in the oven for 8 minutes. Transfer the pears to a large bowl and let cool.
Mix the extra virgin olive oil and lemon juice into the pear juices in the roasting pan to make a dressing. Season to taste (remember the cheese is salty).
Mix the leaves with the pears. Add the slivers of Parmesan, along with some of the crumbled goat cheese and the parsley. Pour in the dressing and toss gently to mix.
Serve on a large plate and scatter the toasted pine nuts, remaining goat cheese, and Parmesan over the top.

Serves 6.

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Fast & Easy Dinner: Chicken With Pear and Leek Sauce

partysugar — Wed, 22 Oct 2008 11:00:23 -0700

Wow your family midweek with this delicious chicken dinner. Flavorful chicken thighs are topped off with a scrumptious leek and pear pan-sauce. Currant jelly is the secret ingredient that gives the quick sauce a smooth texture and rich taste.

If you dislike chicken thighs, feel free to use chicken tenders or breasts, but note that the cooking time will differ. To check out this tasty recipe that highlights some of Fall's fabulous bounty, read more.

Chicken with Pear & Leek Sauce
From Eating Well

Ingredients

1 large leek, white and light green parts only, thinly sliced
4 teaspoons extra-virgin olive oil, divided
4 large boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed*
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1 large firm ripe pear, peeled and diced
3/4 cup reduced-sodium chicken broth, divided
2 teaspoons cornstarch
2 tablespoons currant jelly
1/4 cup chopped walnuts, toasted**

Directions

Place sliced leek in a colander; rinse and drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes.
Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.
Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add currant jelly to the pan and cook, stirring, until melted.
Stir in the cornstarch mixture, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts.

Serves 4.

NUTRITION INFORMATION: Per serving: 333 calories; 18 g fat (3 g sat, 7 g mono); 76 mg cholesterol; 20 g carbohydrate; 23 g protein; 3 g fiber; 530 mg sodium; 288 mg potassium.

*You’ll need about 1 1/2 pounds untrimmed boneless, skinless chicken thighs to serve four people. For recipes that call for one large thigh per person, buy them at the butcher counter; prepackaged thighs vary dramatically in size. Ask for four 6-ounce boneless, skinless thighs. To trim them well, use kitchen shears to snip the fat away from the meat. After trimming, you’ll have four 4-ounce portions.

**Toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

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