Roasted Pears are simple, savory, and delicious. Serve as a side with pork or chicken. You might even want to try them with sugar cookies or vanilla ice cream as a unique dessert.

Pear wedges roasted with hazelnuts, rosemary and thyme on a dark Japanese saucer.

Northwest Pears

The Pacific Northwest is blessed with an abundance of pears. Most of the fresh pears sold in the US are grown in Washington and Oregon. As many as ten different varieties of pears are grown commercially in our region and they are readily available in the market from late summer into spring.

This year, as winter stretched toward spring, I grew bored with the familiar produce I prepared in the same familiar ways, again and again. Looking for something new, my attention came to rest on a display of beautiful pears. My favorite produce market frequently has a big variety to choose from: Bosc, Red Anjou, Green Anjou, StarKrimsom, Asian and Comice.

While pears have been in season for months now, I never give much thought to cooking with them. Suddenly inspired, I searched the Internet. There I found some great pear tips and interesting recipes to consider. Feeling confident, I picked up a few of several different varieties to take home and try out.

The Character of Pears

I discovered that pears ripen best off the tree. I try to select those pears at the market that have a very slight give when gently pressed with my thumb. Then I bring them home to adorn the corner of my kitchen counter for several days. At this stage the shape and texture of a pear is ideal for a study in still life. They are quite pretty as they ripen. They can also be temperamental and impatient at times. Take care to notice them once or twice a day as their character develops. When ripe, a pear should be eaten at once or stored in the refrigerator for up to a few days.

For poaching, baking or roasting, pears can be used before they are perfectly ripe. In my experience, the variety of pear you cook with is less important than its degree of ripeness. Comice, Anjou and Starkrimson all cooked well, provided they were nearly ripe when used. Too ripe, and they fell apart. Too hard and, while cooking might soften its flesh, it won’t impart the delicate flavor that would develop if the pear waited another day or two on the counter.

Something Different

I also found that there are many interesting ways to add pears to my seasonal menus. It seems I had forgotten how lovely pears taste in a simple Pear Pie or crostada. Their unique form adds even more interest to their subtle flavor when poached and served as a salad or light dessert. Still, the most surprising discovery was that pears not only pair well with hazelnuts but with a variety of savory herbs as well.

This recipe for Roasted Pears with Rosemary and Thyme highlights that robust affinity. It is interesting, a bit exotic, and yet easy to prepare. I have to say, it turned out to be everything I hoped for: simple, savory and delicious. These roasted pears are great on a salad or served as a side dish with pork or chicken. They would also be interesting, with ice cream or vanilla sugar cookies, as a dessert. I love the surprising variety of flavors in the first bite!