French Pear Recipes

Pear recipes are common in France and with reason. The pear is the most popular fruit in France just after the apple. There are a lot of pear recipes to choose from, including poached pears as in the recipe below.

Types of Pears

There are several different varieties of pears available in France. Here are three of the most common.

• Bartlett: These are known as Williams pears in France, where we find both the reddish and green variety. There is little difference in taste between the different colors. Quite flavorful. Good for cooking.
• Bosc: Called Conference pears in France - they have a firm flesh. Make excellent cooking pears because they retain their shape. Good eaten fresh as well.
• Comice: Called a Comice in French as well. Very juicy and sweet. Large, round, with a pointy end. Great served fresh for dessert with cheese.

When you buy pears, pick fruit that is firm but not hard. Pears are picked before fully ripened and should be allowed to shelf ripen. The harvesting season for fresh pears in the Northern Hemisphere is in late summer. However, pears can normally be found year round in the grocery store as they are shipped from all over the world.

---

To enjoy pears:

• Serve as is. Cut just before serving or sprinkle a little lemon juice on the slices to keep them from turning brown.
• Pears are delicious with cheese - try blue cheese to start with and than explore other taste combinations.
• As a dessert, pears are excellent if they have been cooked. Simply poaching a pear makes a warm, delicious dessert. Pears are also used in France in fruit salads, compotes and sherbets.



• The famous French pear recipe, Poires Belle-Helene, can be made from pear halves canned in light syrup. Add a scoop of vanilla ice cream and a drizzle of chocolate sauce for a quick, yummy treat.
• Featured in savory dish: Pears are perfect fruits to add to savory dishes and salads. They go well with sweet onions and radishes and can be used to make chutney.
• As a drink: In France some pears are cultivated to make poiré, which is similar to apple cider, and eau-de-vie (brandy).

---

• 2 pounds of firm pears
• 2 cups red wine
• 1/4 cup lemon juice
• 2/3 cup sugar
• cinnamon stick
• pinch of nutmeg
• whipped cream (for serving)

Put the red wine, lemon juice, sugar, cinnamon stick and nutmeg in an 8 quart pot. Bring to a gentle boil stirring occasionally to dissolve sugar.

Meanwhile peel pears. If they are large you may want to cut them in two. For a pretty presentation of smaller pears, leave the stem on and cut a small slice off the bottom of the fruit so it will stand upright when served.

Place the pears (on their sides if they are whole) in the gently boiling wine sauce and cook for about 30 minutes until the pears are tender but still hold their shape. Turn them if necessary to insure even cooking.

Remove the pears when done and reduce sauce by boiling for several more minutes. Place the pears as you are intending to serve them and spoon sauce on top. Can be served warm or cold. Great with whipped cream.

Serves 6

---

Return from Pear Recipes to French Fruit Recipes

Explore other French Desserts