Celebrate the new year with pears for prosperity

As we look forward to celebrating the new year, what better addition to the menu could there be than pears? Not only is it peak season for perfectly ripe, juicy pears, but the fruit has long been associated with the very qualities we find ourselves hoping to attract in the days ahead. The Chinese traditionally believed that pear trees symbolize prosperity and immortality because they are so long-lived.

In Korea, pears are symbolic of grace, while Filipino tradition celebrates round fruits, like pears, which foreshadow wealth and success. The Japanese will often plant a pear tree in front of a home as a symbol of protection. Enjoyed by the ancient Greeks and Romans, pears were considered to represent abundance, and their respective mythologies attached pears to both Greek and Roman goddesses.

Pears are believed to have originated in the Caucasus region of eastern Europe and western Asia. The fruit, botanically a member of the rose family, made its way to Europe and Northern India in the Middle Ages. Pears were very popular in France, where Louis XIV helped popularize the fruit and the practice of espaliering the trees. With this technique, branches are pruned and trained to be in a single plane, commonly against a wall or fence.

Pears were never native to the United States and only began growing here in 1629, when the Massachusetts settlers ordered seeds from England. Because most fruit trees are grafted to preserve the qualities of the parent, growing pears from seed resulted in a wide diversity of varietals associated with America, including the spicy-flavored Seckel and the Bartlett, which was originally grown in the Berkshires, renamed Williams when it arrived in London and then renamed again when it was imported by Enoch Bartlett.

Unlike many fruits that need to ripen on the tree, pears may be harvested before they are fully ripe and become soft when kept in a cool place. Without this feature, we would not otherwise be able to see pears come to market, as once they are ripe, they are quite tender and easily bruised. When shopping, select pears that are still firm and allow them to ripen on your counter. You can test their tenderness by pressing gently at the base of the stem; it should give slightly.

The most widely available pears in our markets are the red and green Anjou pears that are the most quintessentially “pear-shaped.” Despite the difference in their skin color, they are nearly identical in flavor. Asian pears are more perfectly round, with a brownish skin and crunchy texture. Bosc pears are also brown-skinned with a slender, elegant neck. The Bartlett (or Williams) pear has greenish skin with red highlights and is the perfect choice when you want a very juicy pear with tender flesh. 

For the baked pears in the photo, you could choose either Anjou or Bartlett, since their skin is tender. They won’t need to be peeled, so the dish comes together quickly. If you make this, use pure maple syrup, not the bottles labeled “pancake syrup.” I garnished these with some crunchy granola and vanilla yogurt, but a scoop of ice cream would work just as well. Raw pears are a lovely addition to a green salad, providing some sweet notes to contrast with a vinaigrette dressing, as in the arugula version here. Feel free to replace the Gorgonzola cheese with feta or goat cheese. Happy New Year!

Baked Pears

Preheat oven to 375 F. Coat the inside of a baking pan with nonstick cooking spray; set aside. Cut the pears in half lengthwise and use a spoon to scoop out the seed pocket in the center. Place pears in the prepared pan cut-side up; sprinkle with cinnamon and cardamom. In a small pitcher, whisk together syrup and vanilla; drizzle mixture over the pears. Bake until tender, about 20 to 25 minutes. To serve, garnish with granola and yogurt. Yield: 4 servings.

Arugula & Pear Salad

Rinse and dry the arugula; place in a serving bowl. Core and thinly slice the pear; add to the bowl. Scatter walnuts in the bowl. Crumble cheese into the bowl. Mash together garlic and salt with a fork to form a paste; place in a glass measuring cup. Add mustard, vinegar and olive oil; whisk to combine. Season to taste with salt and pepper. Pour dressing over salad and toss to coat. Yield: 4 servings.