FRUIT ENCYCLOPEDIA


CONCORDE PEAR

[kon-kawrd] [pair]

CONCORDE PEAR AVAILABILITY

Availble Winter The Concorde availability is usually limited by consumers rather than their lifespan. The harvest begins in late fall, but by the end of winter, pear connoisseurs have usually snatched them all up; so be sure to get yours while you can!

ABOUT CONCORDE PEARS

If you had to pick only one word to describe the Concorde pear, it would be elegant. The smooth gentle curve at the base of the pear, that slender neck, and yellow green skin, just looking at them makes you want to have one of your own. It’s no wonder that this delicious pear is the result of a Conference-Comice blending. These pears, while perfect for snacking on, are also perfectly suited to baking or salad usage. They brown significantly slower than other pear varieties, keeping then picture perfect for any family dinner.

CONCORDE PEAR TASTE & RIPENESS

The Concorde, being a Conference-Comice cross, has an excellent vanilla-sweet flavor, large fruit size and is a firm yet juicy dessert pear. The skin color is green with a pink flush. Somewhat similar to the more well-known Bosc, the Concorde is a lovely dense pear that is sweet even with it’s still firm.

RECIPES FEATURING CONCORDE PEARS

BUTTERNUT SQUASH AND WINTER PEAR:

INGREDIENTS:
  • 1 butternut squash, about 3 lb
  • 2 Concorde pears or any firm variety
  • 1/3 c. slivered almonds
  • 1/2 c. brown sugar
  • 2 tbsp. butter

DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Butter a baking dish or casserole dish, 2 quart size.
  3. Peel squash, clean out the insides and cut into quarters. Slice the quarters into pieces about 1/2 inch thick. Set aside.
  4. Peel and core the pears and slice into pieces about the same thickness as squash.
  5. Alternate squash and pears in casserole dish, approximately 3 layers. Sprinkle with almonds,
    then the brown sugar; each layer and finally, dot the top of the casserole with the butter.
  6. Bake, uncovered, for approximately 35 minutes, until the squash is tender and cooked through.

Recipe courtesy Cooks.com.