AVAILABLE:These pears ripen a little on the early side, often by late August, early September. Unfortunately, they don't stick around too long, usually only available until the first month or two of spring.
ABOUT:Fairly new to the United States, there are over 1000 varieties of Asian pears, also known as "Apple Pears", originally from Japan. But don't let the name "Apple Pear" confuse you. Even though the Asian pear looks like a cross between an apple and a pear, the resemblance is only skin deep. There are also several other differences between Asian pears and the more common European pear. Asian pears reach optimum quality when allowed to ripen on the tree, similar to apples and peaches and are more crisp and tart then other pears. European pears are usually harvested in a green stage and allowed to ripen at room temperature and have a sweeter, more mellow taste.
TASTE & RIPENESS:The Fruit is yellow-green to pale yellow and smooth with small lenticels. This large white-fleshed pear is sweet, firm, crisp, juicy and aromatic. Being one of the rare pears that ripens on the tree, our delicious Imperial Asian pears arrive at your door ready to eat.
RECIPE:ASIAN PEAR CAKE:
- Fruit Mixture:
- 3 cups diced Asian pears
- 1 cup chopped pecans
- 1 teaspoon ground cinnamon
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable oil
- 2 teaspoons vanilla
- 3 large eggs
- Grease and flour a 12-cup Bundt pan or spray generously with Baker's Joy or other similar baking spray mixture with flour.
- Heat oven to 325°
- Combine diced pears, pecans, 1 teaspoon cinnamon, and 1/3 cup granulated sugar; toss. Cover and set aside.
- In a large mixing bowl, combine the flours, brown sugar,
1/2 cup granulated sugar,
2 teaspoons cinnamon, nutmeg, baking powder, salt, and soda; mix to blend thoroughly.
- With electric mixture on low, stir in oil, vanilla, and eggs until well blended. Stir in the fruit and nut mixture until blended.
- Spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick or cake tester inserted in center of cake comes out clean.
- Cool in pan on rack for 15 minutes. Turn out onto rack to cool completely.
- Transfer to a serving plate and glaze with a vanilla or caramel glaze or dust with powdered sugar.
Recipe courtesy About.com Southern Food.