Pear-Cranberry Crisp

By Hklbrries

Count the pear among the pleasures of autumn. Consider the Seckel - small, russet kissed and sweet. Perfect fit for a child's lunch, or preserved whole in showy jars. Or the Bosc, with its rustic brown hues and slender neck. Its firm flesh and appealing appearance, the Bosc is ideal for poaching in red wine or other favorite liquids such as ciders with zest from an orange.

We're fortunate in the Northwest. Our orchardists from Green Bluff and the Columbia and Yakima River valleys, to the Rogue River region in southern Oregon have taken advantage of the volcanic soil, ample water, warm days and cool nights to grow enough pears to feed the country's appetite.

Washington grows more than half of the all the pears served on salads, baked into deserts or ripened on the counter and eaten through Christmas in the United States. Add Oregon to the mix and more than 8-in-10 pears grew on a Northwest tree.

It is a $143 million industry grown in the shadow of apples that's on full display at groceries and farmers' markets right now.

The Pear Bureau Northwest enjoys reminding people that Greek poet Homer lauded the fruit a "gift of the gods."

Artists of the Renaissance put pears on their canvas in well-known still-life paintings. Children and choirs have sung of pears for two centuries worth of "The Twelve Days of Christmas."

"They're beautiful, aren't they," said Jeff Herman of Cliffside Orchards, who grows and sells organic pears across the region. You'll find the orchard at Kettle Falls, Wash., with booths at farmers' markets in Spokane and Coeur d'Alene, where in the fall the growers sell hard green Anjou pears, sometimes called winter pears, and dole out advice about storing and ripening to buyers who buy enough to enjoy in some cases into the spring.

Pears do have a downside. Sometimes the texture is mealy and the flavor bland. It means the fruit was picked too late.

Remember, picking pears is tricky. It's a fruit that is best picked before ripened on the tree, say experts. And sometimes cutting into that beautiful pear reveals disappointment: a rotten core. That's a symptom of being stored too long.

At our house eating pears has moved well beyond the popular Bartlett. Since most canned pears are Bartletts, we choose other varieties for fall and winter eating, though most don't often make it to the oven or the stove top.

Instead they are ripened in a basket with the best of intentions, yet within reach of a 4-year-old and promptly eaten out of hand as a healthy snack. Those left provide a satisfying adult treat anytime, sliced and served with a crumble of gorgonzola and walnuts.

Though often prepared with sugars and butter into warm deserts, pears can be offered in savory and main dishes.

Chronicle Books published a little cookbook simply called "Pears" 11 years ago by author Linda West Eckhardt. It shares recipes for pear and chicken teriyaki, and scallops and pears dish with a lemon-vodka sauce; and a brunch worthy bread pudding with pears mixing with cayenne pepper, mint and grated Parmesan cheese.

Beyond the cookbooks, an aunt collects the fruit from trees on her Peone Prairie farm and makes pear butter. A co-worker has shared his South Hill backyard harvest. A Millwood friend talks of his wife's signature Amaretto pears, a jarred delicacy their teen daughter proffers as "alcoholic pears" to her friends.

Pears are versatile, delicious and local. Most importantly, they're available now.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup rolled oats
• 1 cup dried cranberries
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 pounds ripe Bosc, Seckel or Anjou pears, cored, peeled, and chopped (4 cups)
• 1/4 cup cranberry juice
• 1/4 cup (1/2 stick) cold butter, chopped into bits

Preparation

Step 1

Preheat oven to 400 degrees. Coat 9-inch square baking dish with vegetable-oil cooking spray and set aside.

Combine the flour, brown sugar and oats in a medium bowl. In a small bowl, toss the cranberries with the cinnamon, cloves, and nutmeg. Stir each mixture well.

Stir the cranberry mixture in with the pears, then arrange the fruit at the bottom of the baking pan and pour the juice over the fruit. Cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the fruit.

Bake on the middle rack of the oven for 35 minutes, or until bubbly and brown. Remove to a rack and let cool for 20 minutes. Serve warm with a scoop of ice cream.

Nutrition Information:
Per serving:
223 calories
6 grams fat (3 grams saturated, 23 percent fat calories)
2 grams protein
42 grams carbohydrates
14 milligrams cholesterol
3.6 grams dietary fiber
58 milligrams sodium