Don't Dis a Pear

Last week, a colleague, food columnist Ben Mims, learned that he actually loved pears and created a beautiful Chopped Pear Salad With Buttermilk Dressing in tribute to his newfound appreciation of them. In the last few months, markets have shown us (those of us who have ventured out) heaps of varietals such as Bartlett and Bosc, Comice, Concord, Anjou and Seckel; alas, the piles are waning as the season is winding down. We will see the last of California’s abundant pear crop in the next few weeks. Here are some recipes to help you enjoy them.

Arugula and pear salad

Time 20 minutes

Yields Serves 4

Grilled blue cheese and pear sandwich

Time 25 minutes

Yields Makes 2 sandwiches

Habanero Pear Cranberry Sauce

Time 15 minutes

Yields Makes about 3 cups

Brandy-glazed pears

Time 1 hour

Yields Serves 2 to 4

Caramel Pear Crisp

Time 1 hour

Yields Serves 4 to 6

Pecorino's pear and almond gratin (gratin di pere e mandorla)

Time 45 minutes

Yields Serves 10

Pear and cardamom upside-down cake

Time 1 hour

Yields Serves 8

Pear frangipane tart

Time 1 hour 30 minutes

Yields Serves 8

Asian pear tart

Time 1 hour 25 minutes

Yields Serves 6