AVAILABLE:Its season is shorter than other pear varieties, being harvested in late autumn and lasting in cold storage until about mid-January. Enjoy the Webster Comice while you can!
ABOUT:Specially grown in the Webster Family Orchards, the Webster Comice Pear is among the sweetest and juiciest of all pears. This French variety was first propagated as Doyenne du Comice near Angers in the mid-1800s, and is ideally suited to the volcanic soils of the Hood River Valley. Described by Grandpa Webster as “the Cadillac of pears,” The Fruit Company delivers fresh, beautiful, jumbo-sized Comice each harvest to consumers around the country. They have a beautiful appearance, most often green in color and often having a red blush covering small to large areas of the skin surface. Comice come in all sizes but their shape is unique among other varieties, having a rotund body with a very short, well-defined neck.
TASTE & RIPENESS:The sweet buttery flesh of the Comice world renowned. It makes a perfect match for fine cheeses, but true Comice aficionados enjoy them perfectly ripened and freshly sliced, if not spooned directly from a cut half. They are so juicy when ripe that you need a pile of napkins and a fair amount of slurping. In other words, the perfect pear.
RECIPE:APPLE, CRANBERRY AND PEAR CRISP:
- 2 apples – peeled, cored and cubed
- 2 comice pears – peeled, cored and cubed
- ½ cup dried cranberries
- 1 Tbsp all-purpose flour
- 2 Tbsp honey
- 1 ½ Tbsp lemon juice
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ½ cup ground walnuts
- ½ cup butter
- Preheat oven to 375 degrees F (190 degrees C).
- Lightly grease an 8 inch baking dish.
- Mix the apples, pears, cranberries, 1 tablespoon flour, honey, and lemon juice in the prepared dish.
- In a bowl, mix 1/2 cup flour, brown sugar, oats, walnuts,
and butter to the consistency of coarse crumbs.
Sprinkle loosely over the fruit mixture.
- Bake 45 minutes in the preheated oven, or until brown and crisp on top.
Recipe courtesy AllRecipes.
MORE INFORMATION:Harvest is here!
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