Why Pears Are a Recipe for Perfection

With the recent weather disruptions, the market has been a little unstable lately, and as a chef, that makes me want to return to the ingredients and flavors I know best.

Pears are doing extremely well right now, and their subtle floral sweetness and adaptable texture can carry through into many cooking applications. They are delicious roasted alongside pork shoulder, onions, and marjoram, perhaps a splash of Calvados to de-glaze the pot.

Before it gets too cold, try marinating lamb chops in diced, bruised pears, throwing them on the grill with fennel and topped with pear chutney. Pistachios and fresh shallots thrown in right at the end create a zingy pop of color and texture.

And dessert, of course, cannot be missed. I love making a Tarte Tatin-inspired filling of deeply caramelized pears, brown butter, sugar, and a bit of brandy to use as a filling for crepes or poured over vanilla ice cream.

Pears are also beautiful simply poached in cardamom and lime syrup, or with lots of red wine! Lastly, don’t be afraid to pair pears (see what I did there?) with bold flavors like stilton, walnuts, miso, and oinos. The sweetness can cut through just about any umami!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.