Pears

PURCHASE

If choosing a Bartlett pear, look for bright skin that yields slightly to pressure. If choosing another variety, apply pressure near the neck, and if it yields slightly, it is ready. Avoid cut or bruised pears.

KEEP

Store unripe pears at room temperature. Store ripe pears in the refrigerator for up to 5 days.

PREPARE

Rinse pears under cool water before using in a recipe.

RECIPE

Baked Pears with Maple Yogurt & Granola

2 pears firm, Bartlett or Anjou

½ cup apple juice

½ cup water

1 tablespoon honey

16 ounces Greek yogurt plain

4 tablespoons maple syrup

½ cup granola

2 tablespoons walnuts, chopped

Preheat the oven to 375°F.

Cut the pears in half lengthwise, and remove cores with a spoon. Place in an 8x8-inch baking pan, cut-sides down.

Pour apple juice and water over pears, and drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.

When pears are done, pour the leftover baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.

Open container of Greek yogurt and stir in the maple syrup. Divide yogurt into four bowls. Place a half of the warm pear in each bowl, cut side up. Top with granola and walnuts, and drizzle with syrup you set aside.

View more recipes and information at USDA's Seasonal Produce Guide - pears.