Tag Archives: local pear

Pear Galette with Rosemary Crust and Maple Whipped Cream

This week’s recipe is for a tasty rustic dessert with the delicious pears that have are coming in to season. You can use any type of pear, but we recommend Red D’Anjou or Star Krimson for taste and aesthetics.





Pear Galette with Rosemary Crust and Maple Whipped Cream

4 almost ripe D’Anjou pears (other varieties will work too)

½ cup brown sugar

½ teaspoon pumpkin pie spice (combo of ground ginger, nutmeg, and cinnamon)

1 tablespoon lemon juice


Choose your favorite piecrust recipe (it’s more about the method than the recipe). I like to use Seattle local Robin Wehl’s award-winning recipe that can be found here: http://www.crossroadsbellevue.com/Content/Downloads/2012%20Berry%20Pie%20Winners%20Recipes.pdf

2 teaspoons finely diced fresh rosemary

1 egg (for brushing)

Whipped Cream:

2 cups heavy whipping cream

2 tablespoons maple syrup



Preheat oven to 400 degrees. Prepare pie dough by mixing dry ingredients and rosemary in Cuisinart (or by hand). Dice butter/shortening and place in freezer until frozen. Add butter/shortening to dry ingredients and mix until grainy. Prepare cold water by adding ice and add to dough until dough just comes together (be careful not to pour the ice into the mixture but the colder the water is the better). Knead dough a few times until dough comes together, but if there are butter chunks or floury parts, that is okay. Never over-mix! Wrap dough in saran wrap and place in refrigerator for 20-30 minutes.

Prepare filling by coring pears and cutting into ½ inch slices. Mix in a large bowl with spices, lemon juice, and sugar.

When pie dough is cool, roll out by unwrapping saran wrap and placing another piece over the top. Roll between the two pieces of saran wrap until dough reaches desired thickness (this will help you to handle the dough as little as possible). Remove saran wrap and place on cookie sheet. Pile filling into center of dough and pinch and fold dough up around the sides (you want the dough up about 2 inches over the filling so it doesn’t spill out). Pinch any holes together and brush with egg. Bake for 30-45 minutes until crust is golden brown (check the bottom to make sure it’s done through). Don’t worry about making it pretty, it’s meant to have a rustic aesthetic.

Whip the cream until peaks form and fold in maple syrup.



Original recipe and photo for PCH by Kayla Waldorf

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Wine-poached Pears for Dessert or Brunch

Hello Harvesters

This week’s recipe will help you use up some the pears that have been piling up in our kitchens. In this recipe, you will stew your pears in red wine with some orange slices. The stewed pears will be great as a dessert or as a brunch treat.


Red Wine Poached Pears Drizzled with Honey



4 medium ripe pears

2 cups merlot (or some other dry red wine)

1 orange

½ lemon

1 tbsp. chopped ginger root

1 cinnamon stick



Combine wine, ginger, and cinnamon stick in medium-large saucepan. Add juice of orange and lemon and some slices of peel to the wine. Bring to a boil for 5 minutes. Skin pears (leaving stem intact) and cut off bottom to allow to sit flat in pan. Reduce wine to a simmer and set pears upright in pan. Cover and cook for 15 to 20 minutes rotating every 5 to allow for even cooking. Remove from heat, let cool, then place in fridge (pan and all) for 3 hours or longer (the longer they sit, the more they will absorb the flavors).

Here are a couple options for serving- for a basic recipe, serve with a few dollops of yogurt, drizzle with warm honey, and sprinkle a bit of cinnamon over the yogurt for a garnish. If you want to make it a bit more complex, try making a maple syrup reduction. Bring 1 cup pure maple syrup to a simmer in a small sauce pan and reduce to about 1/2 cup. One warning- don’t allow the syrup to boil, and make sure to stir constantly to avoid burning the syrup to the bottom of the pan. Drizzle over the pears and enjoy!


Original recipe and photo by Kayla Waldorf


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Pear Season Rolls Around Again

We’re beginning to pass back into pear season here in the northwest, and this is really exciting for us at Pacific Coast Harvest. Pears a great fruit to have in the fall- they are sweet and nutritious, a good balance for winter crops like kale and potatoes, and have a long shelf life. We’re fortunate enough to live in the most productive regions in the United States for growing pears. According to the Agricultural Marketing Resource Center, a USDA-funded information center, Washington and Oregon together grow about 75 percent of the whole US crop. This makes pears relatively cheap and available here, and we are the better for it. Most of our pears at Pacific Coast Harvest come from the European pear cultivars, which include Bosc, Bartlett, and D’Anjou. These are the most common varieties in this part of the world, though there are also Nashi (or Asian) pears and the Chinese white pear.


This image compares several different common types of European pear:

By Agyle (Own work) [Public domain], via Wikimedia Commons

By Agyle (Own work) [Public domain], via Wikimedia Commons

from left to right- Bartlett, Red Bartlett, Star Krimson, D’Anjou, Bosc, Comice, Concorde, and Seckel. 


There are many great ways to use besides eating them fresh. They make great ingredients in grilled panini with brie, chutney, and pie. You can even simmer them in red wine to make a spiced wine pear! Of course, they are also great fresh on salads, with cheese, or just in plain slices. Pear is also a fantastic fruit for making cider- pear ciders tend to be tart, crisp and very flavorful.


Stay tuned for an original pear recipe sometime soon on this blog. Let us know which is your favorite type!


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