‘Tis the season for pears. While they’re excellent in desserts or just on their own, we couldn't resist sharing these ten ideas for savory preparations.
1. Pear salad with cucumber
Slice a cucumber, a pear, and some mint leaves into small pieces. Separately, toast a handful of pine nuts in a pot without seasoning, then add them to the cucumber and pear pieces. Season with a vinaigrette composed of oil, balsamic vinegar, salt, and pepper. Mix and serve.
2. Pear and bacon mousse
To make this finger food, chop a pear then cook it in a pot with milk, salt, pepper, and some bacon slices. Once cooked, blend the mixture and keep it cool. Separately, brown other bacon slices in a little butter and keep separate. Serve by pouring the pear cream into a glass and garnish with the sautéed bacon.
3. Cavatelli, lamb's lettuce, and pears
Cook the cavatelli pasta until al dente then drain. In the meantime, brown pear cubes with a knob of butter, pieces of Roquefort cheese and fresh corn salad. Wash the pasta under running water then top with the pear cubes, lamb's lettuce, or corn salad. Season with a dressing that's an emulsion of extra virgin olive oil, balsamic vinegar, salt, and pepper before serving. Do ahead: The pasta salad will keep overnight so you can make it the night before.
4. Pear and ginger chutney
This sauce is excellent alongside meat and fish. Cut two pears and an apple, then fry the slices in a pan with sliced shallot and fresh ginger. Add 1 Tbsp. apple vinegar, the juice of a lemon, a pinch of chili pepper, and a few cloves, then cook for ten minutes. Then add 1 Tbsp. brown sugar, some raisins, and mix. Cook until the fruit has softened, let it cool and serve.
5. Risotto with pears and pecorino
Sauté a shallot until golden, then add rice and shortly afterward a glass of dry white wine, and let it cook. Five minutes before the rice is ready, add a knob of butter, chopped pears, grated pecorino, 1 Tbsp. chopped walnuts, season with salt and pepper, and serve hot.
6. Stuffed rigatoni with pears
A filled pasta for a rich menu. Cook the rigatoni until al dente, drain, then pass under cold running water. Preheat the oven to 350°F. Mix the ricotta cheese, salt, and pepper in a bowl, then add the walnut kernels, chopped pear and fill the rigatoni. Place on a baking tray covered with baking paper, dust with grated pecorino and bake for around 20 minutes, until the pasta is golden brown.
7. Bresaola, pears, and Parmigiano Reggiano cheese
Cut and sauté the pears in a pot with a knob of butter. When they are soft, spread them over the bresaola, add Parmigiano Reggiano and a drizzle of extra virgin olive oil, and serve.
8. Walnut and pear pie
Serve this savory pastry pie as an appetizer or as a main course. Preheat the oven to 350°F. Cut the pears into pieces and fry them in a knob of butter. Cover a sheet of puff pastry with breadcrumbs and when the pears soften, spread them on top of the puff pastry. Add two handfuls of crumbled walnuts and sweet gorgonzola cheese melted in a saucepan with 3 Tbsp. liquid cream. Place in the oven for 25 minutes then serve.
9. Pear and speck pie
Preheat the oven to 350°F. In a saucepan, brown the pears with a knob of butter, salt, pepper, two handfuls of boiled chestnuts, strips of speck, and a handful of chives. Brown everything until the pears lose some of their water. Pour the mixture into the baking tray containing a puff pastry base, add some chopped smoked scamorza cheese and bake for 15 minutes. Serve hot.
10. Pear skewers
Cut the pears into disks, put them in a pot with a knob of butter and 1 Tbsp. cane sugar and brown them. When the pears are golden but not overcooked, remove from the heat and put them on a skewer, alternating with pieces of gorgonzola. Continue alternating pear and gorgonzola, then serve on a plate of salad dressed with an emulsion of extra-virgin olive oil, salt, and balsamic vinegar. Do ahead: You can make this appetizer in advance, refrigerate, and warm it up before serving.