Oregon Autumn Pear Recipes

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photo by Charlotte Dupont

Pear-gin(ger) Smash
EUGENE | Rye
ryeon3rd.com | Kiyallah Heatherstone

1½ ounces London dry gin
1 ounce fresh lemon juice
½ ounce simple syrup
1 chunk (1 ½ ounce) ripe pear
1 slice or ½ teaspoon grated fresh ginger

Add pear and ginger to mixing glass with simple syrup and muddle well. Add remaining ingredients and fill mixing glass with ice. Shake hard and dump everything into rocks glass. Garnish with pear slices and lemon twist to make the drink fancy or enjoy understated.


 

Pear Mostarda 
PORTLAND | Accanto Bar + Cucina
accontopdx.com | Chef Sean Temple

3 ripe bartlett pears peeled and cored
Olive oil
1 tablespoon mustard powder
2½ tablespoons mustard seed
½ tablespoon ginger powder
1 bay leaf
1 tablespoon brown sugar
¼ cup white wine vinegar
1½ cups white wine
Salt and pepper

Add pears and all dry ingredients to a pot over medium heat with a little bit of olive oil. Sauté for a few minutes just until the pear starts to soften and ingredients become aromatic. Lower heat to a simmer and add vinegar. Let cook for about a minute, then add wine. Cook slow and low until it starts to thicken up, about 30 minutes or so. Add to a food processor and purée for only a couple seconds. Season to taste with salt and pepper. Let chill overnight and serve the next day over grilled or smoked trout or on grilled pork. This will hold for up to a week in the fridge.


 

Pear Tarte Tatin
ASHLAND | SunStone Artisan Bakery
sunstonebakery.com | Ben Carder

For one 8½-inch tart:
Just over 2 pounds fresh pears (35 ounces)
3 ounces butter
Roughly 3 ounces sugar
Around 8 ounces sweet tart dough (see tart dough recipe)

Equipment: 8½-inch fluted tart mold
Vegetable peeler
Paring knife
Rolling pin

Butter tart pan well, sides and bottom. Cover bottom with dusting of sugar. Peel and halve pears. Remove cores. Cut into quarters or eighths. Stack pear pieces on end tightly into mold. Sprinkle tops of pears with sugar and several chunks of butter. Place mold over low heat. Cook slowly, turning often to caramelize sugar on bottom. Allow up to an hour to cook pears. (The caramelized sugar on the bottom will eventually become the top.) Check doneness of pears. Piercing easily with a paring knife will show doneness. Roll out a circle of dough to just beyond the diameter of the mold. Cover the pears with the dough, tucking the border inside the tart mold. Place tart in a 425-degree oven. Remove when the dough is a beautiful golden brown. Unmolding the tart is easiest when the tart is still warm from the oven. Turn out onto a stainless steel platter. Or, cool your tart from the oven immediately in cool water. Then reheat the bottom of the tart so the caramel will release. This can allow for a neater look to your tart.

Sweet Tart Dough (for just over 1 pound):
9 ounces flour (roughly 2 cups)
1 egg Enough water to bring liquids up to 2 ounces
3½ ounces butter 3½ ounces confectioners’ sugar

Sift flour onto parchment or small container. Break eggs into bowl and add additional water. Make sure butter is softened, but not too soft, either with time or rolling pin. Cream butter and sugar together in stand mixer, or by hand. Add egg and water mixture on low and scrape down. Add sifted flour in 2-3 additions until just incorporated. Turn out, flatten, wrap in plastic wrap and refrigerate for up to a day ahead of time, or for at least 2 hours. Roll out to needed size.

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