AVAILABLE:The Bartlett harvest is typically in late August to early September. And are available until the spring.
ABOUT:When you say "Pear," most people picture a Yellow Bartlett. Wonderfully aromatic with a classic "pear flavor" and ample sweetness, Yellow Bartlett pears have a classic appearance and "pear shape," with a rounded bell on the bottom half of the fruit, then a definitive shoulder with a smaller neck or stem end. Discovered originally in 1765 by a schoolmaster in England named Mr. Stair, the Bartlett was first referred to as Stair's Pear. Enoch Bartlett of Dorchester, Massachusetts acquired one of the first U.S. estates to plant the variety, and not knowing the identity of the trees, Bartlett propagated and introduced the variety to the United States under his own name.
TASTE & RIPENESS:The Bartlett is a bright yellow pear that changes color as it ripens. The tender, juicy, buttery fruit is outstanding for fresh eating as well as excellent for canning or cooking. Even though the Yellow Bartlett will change color as it ripens, as with most pears, the very best way to check the ripeness of your Bartlett is to Check the Neck.
RECIPE:OPEN-FACED STEAK, PEAR AND GORGONZOLA SANDWICH:
- Cooking spray
- 1 pound flank steak - trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup thinly sliced red onion, separated into rings (about 1/2 onion)
- 2 small Bartlett pears
- 3 tablespoons bottled lemon juice - divided
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 1 teaspoon olive oil
- 1 teaspoon bottled minced garlic
- 6 cups prewashed gourmet salad greens
- 1/4 cup (1 ounce) crumbled Gorgonzola cheese
- 6 (2.8-ounce) Mediterranean-style white flatbread (such as Toufayan)
- Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.
- Sprinkle both sides of steak with salt and pepper.
- Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray.
- Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently.
- Transfer steak to a cutting board.
- Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.
- Core pears; cut into thin slices. Place pears in a large bowl.
- Drizzle pears with 2 tablespoons lemon juice; toss well to coat.
- Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk.
- Add salad greens and cheese to pear mixture.
- Drizzle with oil mixture; toss to coat.
- Cut steak diagonally into thin slices.
- Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.
Recipe courtesy Spark People.