Perfect Endings

Women's Health magazine, July/Aug 2010
"There's more to Italian desserts than gelato and biscotti," says Giada De Laurentiis of her Poached Pears in Honey, Ginger, and Cinnamon Syrup.
To see the full article and recipe, click here.

 

Add Some Color

Fitness magazine, July/August 2010
 "Because pears contain water and are an excellent source of fiber, they keep you full longer," says Amy Kweller MS, RD, nutrition spokesperson for USA Pears. 
To see the full article, click here.

 

Marrakesh Rediscovered: Poached Pears with Prunes

Food and Wine, May 2010
"Paula Wolfert adapted this lightly spiced, unusual fruit dessert from one created by chef Fatima Mountassamin of Le Tobsil, Marrakech's most ambitious Moroccan restaurant."
To see the full article and recipe, click here.

Quite the Pear

Seattle Metropolitan Magazine, Spring 2009
"Just in time for spring, Chef Brian Scheehser creates an award-winning roasted pear relish and carrot soup combo that’s easy to re-create in your own kitchen."
To see the full article and recipe, click here.

 

In Season Pick: Pears

Shape magazine, Spring 2009
"This fruit ripens from the inside out," says Mike Camplin, sous chef at Boqueria in New York City. Press a spot near the stem; the flesh should feel firm but have some give."
To see the full article, click here. 

Power Foods: Pears

Body + Soul, December 2008
"Bite into a pear at the perfect, ripe moment and you'll understand why Homer, in his epic Odyssey, called it a "gift from the gods."
To see the full article and recipes, click here.

 

There's more to the Forelle pear than its good looks

The Oregonian , October 2008
"The Forelle pear has a small stature that belies its luscious texture and complex flavor. The fruit is buttery without being sloppily wet. And it has a faint but discernible cinnamon spiciness that is enhanced when paired with an elegant cheese or tart winter fruits."
To see the full article, click here. 

The Perfect Pear

Parents Magazine, October 2008
"Take your kids to pick fruit at a local orchard this month, and then whip up some fun and healthy treats at home."
To see the recipes, click here. 

 

The Perfect Pairing

Cheese Connoisseur, Winter 08/09
"While simple pairings such as mixed greens topped with thin slices of pear, walnuts and crumbled blue are common restaurant themes and simple for home preparation, there are also more exotic - but still simple-offerings that should be added to the sophisticated gourmand's repertoire." 
To see the full article, click here.

Dessert of the Month: Caramel Pear Terrine

Martha Stewart Living, September 2008
"Sugar and spice mingle in this stunning terrine constructed of layers of paper-thin pear slices that are baked until meltingly tender.  Impressive enough as a dessert, this elegant terrine also makes an inspired, if untraditional, addition to a cheese course.  It pairs particularly well with blue cheese and toasted walnuts."
To see the recipe, click here. 

6 ways to love pears

Sunset Magazine
"Try this sweet and golden fruit in a classic cocktail, on crostini, roasted with pork, in a nutty salad, topping a cake, or in a smooth, sophisticated sorbet."
To see the full article and recipes, click here.

 

Fiber Fundamentals

CookingLight.com
"Not only are high-fiber foods tasty, but they also help to control hunger, lower cholesterol, and maintain digestive health."
To see the full article, click here.

A Season for Pears

Martha Stewart Living, October 2006
"Simply breathe in the fruit's fragrance -- and let it suggest one of the many possibilities."
To see the full article and recipes, click here.