Oct 8, 2009 3:20 pm US/Pacific
Tony Tantillo: Honey Seckel Pears
Today's tip of the week is going to be with one my favorite pears for this time of year. You know it's fall, and it's apple and pear time with citrus coming around pretty soon, but the pears this time of year are the best, the peak of the season, and the honey Seckel—these little tiny pears—are packed, loaded with flavor. These pears are small but big in flavor; I've always wanted to say that.
Let's talk about selection and storage shall we? Come over here.
When you buy them, this is a perfect one right here, see the color? It has that nice little tinge all the way around. A little bit of a green, a little bit of a dark yellow to it, free from any shriveling, skin nice and tight and fairly firm. A nice…just a little bit of a give; I like it nice and firm.
When you bring them home, simply store them on the counter, and I'll tell you why. On the counter they'll ripen beautifully. Stored in the refrigerator, they'll stay hard for too long, and you don't want that. You want that nice give to them to enjoy.
Honey Seckel pears like all pears, are loaded with nutritional value and the flavor like I said, "is out of this world." You have to try some.
Cranberry-Pear Cobbler
In addition to its affinity for so many flavorings, the cranberry blends well with most fall fruits.
Serves 6
2 pounds firm but ripe pears, peeled, cored, and cut into 3/8-inch slices
2 cups fresh or frozen cranberries
1 tablespoon raspberry vinegar
1/3 cup plus 1/4 cup granulated sugar
1/3 cup brown sugar
1 tablespoon grated fresh ginger
2 tablespoons cornstarch
Butter-flavored cooking spray
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
3 tablespoons chilled butter, cut into small pieces
7 to 8 tablespoons low-fat buttermilk
Low-fat vanilla ice cream or frozen yogurt for serving (optional)
1. Combine pears, cranberries, vinegar, 1/3 cup of granulated sugar, brown sugar, ginger, and cornstarch in a bowl. Spray a 2-quart baking dish with butter-flavored spray and spread the fruit mixture evenly inside. Preheat oven to 375ยบ F.
2. Put flour, baking powder, salt, and remaining granulated sugar in a mixing bowl. Cut in the butter with a large fork or pastry blender until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough comes together in a ball.
3. Put the dough between 2 pieces of lightly floured waxed paper and roll out to a size just large enough to cover the baking dish. Peel off the waxed paper and top fruit with dough. Seal the edges with a scalloped shaped if desired. Cut 4 or 5 vents into the dough.
4. Bake 35 to 45 minutes or until the top is golden brown and juices bubble up freely. Serve warm with low-fat vanilla ice cream or frozen yogurt if desired.
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