A pearfect pickle: up to my ears in Asian pears
October 7, 2010 12:14 PM Subscribe
What to do with ~20 Asian pears? Looking for recipes, freezing ideas, etc.
Our CSA has given us an over-abundance of Asian pears. I know some people love these, but I'm not crazy about the texture of pears by themselves. I can tolerate them if they're thinly sliced in a salad, but I don't really love just biting into one, and my partner feels the same way.
So what should we do with them? I'm planning to make Tartelette's frozen yogurt (maybe a double batch?), but other than that I'm at a bit of a loss. Any and all vegetarian recipes or suggestions are appreciated!
Our CSA has given us an over-abundance of Asian pears. I know some people love these, but I'm not crazy about the texture of pears by themselves. I can tolerate them if they're thinly sliced in a salad, but I don't really love just biting into one, and my partner feels the same way.
So what should we do with them? I'm planning to make Tartelette's frozen yogurt (maybe a double batch?), but other than that I'm at a bit of a loss. Any and all vegetarian recipes or suggestions are appreciated!
How about a big batch of chutney? You'd just use it in place of apples or pears.
posted by A Terrible Llama at 12:25 PM on October 7, 2010
posted by A Terrible Llama at 12:25 PM on October 7, 2010
If it's a texture issue, you're definitely better off cooking them. A quick search has turned up a handful of somewhat interesting looking recipes.
I agree with julthumbscrew that poached pears are delicious, especially with whipped cream or ice cream. I like vanilla and white wine, personally, maybe with some honey thrown in. Although I do wonder how Asian pears would hold up to the cooking process since they're a little more delicate than some of the firmer varieties.
Even though it's not the best time of year for it, some pear sorbet would probably be delicious.
How I love Asian pears. I may have to stop on the way home and pick up a few...
posted by slogger at 12:28 PM on October 7, 2010
I agree with julthumbscrew that poached pears are delicious, especially with whipped cream or ice cream. I like vanilla and white wine, personally, maybe with some honey thrown in. Although I do wonder how Asian pears would hold up to the cooking process since they're a little more delicate than some of the firmer varieties.
Even though it's not the best time of year for it, some pear sorbet would probably be delicious.
How I love Asian pears. I may have to stop on the way home and pick up a few...
posted by slogger at 12:28 PM on October 7, 2010
I stumbled across 200lbs. of Asian pear seconds last weekend. Make cider.
posted by rocketman at 12:30 PM on October 7, 2010
posted by rocketman at 12:30 PM on October 7, 2010
Slice them up and sprinkle a little salt on the slices.
Grate one and use it in a bulgogi marinade. (I can't tell from your question if you're only looking for vegetarian recipes, but you could probably take the marinade and reduce it down and put it on tofu)
Make a delicious Asian slaw.
Put it in some salsa or use it as a substitute for jicama in this recipe.
posted by specialagentwebb at 12:30 PM on October 7, 2010
Grate one and use it in a bulgogi marinade. (I can't tell from your question if you're only looking for vegetarian recipes, but you could probably take the marinade and reduce it down and put it on tofu)
Make a delicious Asian slaw.
Put it in some salsa or use it as a substitute for jicama in this recipe.
posted by specialagentwebb at 12:30 PM on October 7, 2010
Pear butter
Soak a ton in vodka for a while. Vodka takes on pear flavors well and makes a great cocktail with a ginger syrup.
posted by Seamus at 1:01 PM on October 7, 2010
Soak a ton in vodka for a while. Vodka takes on pear flavors well and makes a great cocktail with a ginger syrup.
posted by Seamus at 1:01 PM on October 7, 2010
Asian pears are the secret ingredient in slow-cooked korean-style short ribs.
http://koreanfood.about.com/od/meatdishes/r/galbijim.htm (Not the definitive recipe by any means - search the intarwebs, and feel free to use more pear than called for!)
Make a ton of this stuff for a dinner party, and you'll be well appreciated by your friends. Yum!
posted by Citrus at 1:11 PM on October 7, 2010 [1 favorite]
http://koreanfood.about.com/od/meatdishes/r/galbijim.htm (Not the definitive recipe by any means - search the intarwebs, and feel free to use more pear than called for!)
Make a ton of this stuff for a dinner party, and you'll be well appreciated by your friends. Yum!
posted by Citrus at 1:11 PM on October 7, 2010 [1 favorite]
Asian pears really don't bake well. You can cube them and sautee in butter, serve with caramel sauce, etc., Asian Pears’ mild flavor will intensify and they will remain firmer than other cooked pears even when you allow a longer cooking time.
posted by Ideefixe at 1:40 PM on October 7, 2010
posted by Ideefixe at 1:40 PM on October 7, 2010
Chop them into smaller cubes, make them into a "soup" with added water and sugar?
Make jam or juice out of them?
posted by easilyconfused at 1:41 PM on October 7, 2010
Make jam or juice out of them?
posted by easilyconfused at 1:41 PM on October 7, 2010
I just came across this recipe for tarte tatin. I wonder how it would fare with Asian pears instead (including, of course, caveats about baking Asian pears).
posted by slogger at 1:52 PM on October 7, 2010
posted by slogger at 1:52 PM on October 7, 2010
Response by poster: Thanks for the ideas! Does anyone have a recipe for poached pears using Asian pears or Asian pear chutney? I was under the impression they don't cook/bake/preserve that well compared to other pears because of texture, or water content, or something.
posted by booknerd at 10:00 AM on October 8, 2010
posted by booknerd at 10:00 AM on October 8, 2010
Here's an apple chutney recipe -- I would just substitute. Honestly, I don't know because I haven't cooked with them, but most things break down in the presence of acid so I think you'd be okay, and if you were worried adding an apple to the mix would provide some softness in contrast to the bite of the pear and I think it would be a feature, not a bug.
I don't use recipes for stuff like chutney, just try to get the proportions roughly right and try to focus on what it's supposed to accompany in determining whether it's better to be sweeter or more savory.
Also, just because chutney's chutney doesn't mean it has to go with Indian food. You could braise some chicken pieces in apple cider, have some squash on the side, have the chutney, a spinach salad, and some bread, and have nice dark stout and it would be a really nice Fall meal.
posted by A Terrible Llama at 9:01 AM on October 9, 2010
I don't use recipes for stuff like chutney, just try to get the proportions roughly right and try to focus on what it's supposed to accompany in determining whether it's better to be sweeter or more savory.
Also, just because chutney's chutney doesn't mean it has to go with Indian food. You could braise some chicken pieces in apple cider, have some squash on the side, have the chutney, a spinach salad, and some bread, and have nice dark stout and it would be a really nice Fall meal.
posted by A Terrible Llama at 9:01 AM on October 9, 2010
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posted by julthumbscrew at 12:16 PM on October 7, 2010