“after the fall”
I was told by a friend, Abby, recently, “You have this thing about pears” and it is true…I love the juicy taste, the sexy shape, the variety of colors & textures, how they work with both sweet and savory recipes…they complement, they enhance and they stand alone beautifully. It is mid-November, Winter in Nashville and I just picked the last pears from a tree on my street. Many from this tree have been food for the birds, many have fallen on the ground to beautifully rot, but I have the last of the edible pears and that is all there will be for this year.
“Dried Pears for Winter Dishes”
1. Wash & dry pears. Line baking sheets with parchment paper. Set oven temperature to 200 degrees.
2. Cut whole pears, stems, core and all into thin slices using a “mandolin” or sharp knife. I used one of my three mandolins to slice these pears for drying. This one is the most simple and inexpensive one I own, but works the best. You can pick up a mandolin at most shops that sell cooking supplies.
3. Lay thin pear slices out flat on parchment paper.
4. As you can see I put multiple trays of pears to dry in my oven at the same time by stacking them askew so the air could circulate throughout all the trays during the drying time. Turn your oven timer to 7 or 8 hours and walk away. During this drying time you might want to check pears, turning them over once. This is not necessary, but something I like to do. After this day of drying, check pears, if not dried out completely then leave in the oven for an hour or so more. Whether you have a dry day or rainy day will often affect the pears so keep this in mind. When pears are dried enough I just turn the oven off, leaving pears inside while oven is cooling down.
5. Store dried pear slices in a container with an airtight lid for later use in your favorite recipes.
“The Last Pear Tart In a Cornmeal Crust”
Left photo: I really like these pre-made frozen “Vicolo” organic corn meal pizza crusts for quick and easy savory or sweet tarts. There is something about the idea of combining yellow cornmeal, pears & brown sugar that really appeals to my winter palate so I created “The Last Pear Tart” with these and a few other simple ingredients.
Right Photo Ingredients : One pre-made Vicolo, or other brand, corn meal crust; 1/2 cup plain yogurt; 2 eggs, 2 to 3 tbsp brown sugar; 3 or 4 thinly sliced, peeled, cored pears.
To Make: Preheat oven to 375 degrees. 1. Whisk together the yogurt, eggs & brown sugar. 2. Arrange pear slices over thawed corn meal crust and pour yogurt mixture over pears letting it run up under and around all pear slices. 3. Place filled crust on a baking sheet and pop into the oven. Bake for about 20 minutes or until tart is golden brown, pears are softened and edges start to caramelize. Remove tart from oven. Let cool a bit before serving cut into wedges.
6 thoughts on ““The Last Pear(s)””
I would like this tart right now. Yummy!!!
Such beautiful photography!!!
And I want to try drying pears now…
I had the pleasure of tasting the dried pears pictured and they were wonderful in their “pear-i-ness” , much better than the store bought ones I recently used in a recipe. Beautiful pictures and I concur with your recommendation of the cornmeal pizza crust, they are even great with their intended purpose….pizza!
the pear aesthetic—Cezanne knew!!
I saw those pears on your back porch last week, and wondered what their destiny was.
terrific tips for pear preservation–
and I love learning about this particular cornmeal crust.
this looks amazing! love the pictures:)