I love pears and in fact have a book titled “THE GREAT BOOK OF PEARS” that I use all the time. Fresh pears are yummy, of course, but canned pears are really good too. I use the pears packed in lite syrup rather than the ones packed in water. I guess the Iite syrup probably is not as healthy as just water, but the flavor retention is so much better I think it is worth it.

Did you know that there are over 2,500 varieties of pear? Of course, not all are readily available. I find the best around here (West Virginia) to be the Bosc and the Anjou which are not exotic, but easy to store and very versatile.

I like poached pears too and let me tell you, you can poach a pear in anything from red wine, port, and bourbon to simply it’s own juices or apple juice.

Have you ever tried pear soup? Easy yet so yummy.

PEAR SOUP

1. Seeded peeled and chopped pears (about 6) or use 3 undrained cans and less stock
2. Stock-I use vegetarian stock but use what you like. (8 cups or so) then add 3 teaspoons honey
3. Just a pinch of chili, nutmeg, cinnamon, and pepper and salt to taste
4. 1 cup of fat free half and half
5. A little grated cheese-your choice, but something strong, for garnish (optional)
6. Boil gently until pears are soft. Blend in your food processor and serve cold or hot.

This is so easy, yet so unusual you will get rave reviews, I promise. Serve as a first course. or with a salad for lunch. Love, Judith