Thursday, October 25, 2007


We've been slowly acquiring Bosc pears. I kind of let the Bartlett pears go right by (I think they are done now) because I don't really like them. We got some Bosc pears from our Harvest Valley CSA (that they got from Soergel's Orchard) and these baffled me in that they just weren't ripening. Then, I realized, that's how it's supposed to be with pears. They're trickier than most fruit, I think. Preserving Summer's Bounty states pears should be picked before they are ripe or else they will be mealy. Then you ripen them (in some places I've seen it called "cure") at room temperature.

But, it was worth the wait. After more than a week in a brown paper bag, they are now delicious. I got some more at Schramm's Farm and will be looking for more soon. Mostly we just eat them sliced or out of hand, but just to put a little more pear in my day, I made these pear bran muffins which are excellent and pretty healthy too.

Pear Bran Muffins
1.5 Cups whole grain pastry flour
1 cup wheat bran
3 Tablespoons white sugar
1 1/4 teaspoons ground cinnamon
1 1/4 tsps baking soda
1/4 teaspoon salt
1 1/4 cups 1 % buttermilk
2 large eggs
3 tablespoons butter
1 bosc pear, cored and cut into 1/4 inch dice
1 1/2 tsps. vanilla extract

Heat oven to 350 degrees. Line a muffin tin with liners or spray with cooking spray.

Combine flour, bran, sugar, cinnamon, baking soda and salt in a large mixing bowl. Combine buttermilk, eggs, butter, pear and vanilla in another mixing bowl.

Make a well in the center of the dry ingredients. Add wet ingredients to dry ingredients and mix just to combine; do not overmix. Divide batter evenly into muffin cups. Bake for 20 minutes. Cool and Serve. Makes 12.

1 comment:

Anonymous said...

Slightly underripe Bosc pears are excellent for poaching if you just can't stand waiting for them to ripen. I have no patience.