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Bartlett Pear Recipes

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Bartlett Pear Crisp With Cinnamon Tortilla Chips and Vanilla Ice Cream

Rusty Irons / foodnetwork.com

2  Bartlett pears
Melted butter
1/2 cup all purpose flour
1/4 cup white sugar
1/4 cup brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/3 cup rolled oats
6 tablespoons butter
2 to 3 flour tortillas
Cinnamon-sugarfor serving

Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of ice cream surrounded by cinnamon tortilla chips. Serve immediately.


Bartlett Pear and Gorgonzola Bruchetta
Susan Flint / productoasis.com

12 baguette slices
4oz mild, creamy Gorgonzola at room temperature
2 ripe Bartlett pears, halved, cored, and peeled

Preheat oven to 400F. Place the baguette slices on a non-stick or ungreased baking sheet. Toast until lightly golden, about 10 minutes. Remove and set aside. Spread each piece of toast with a thin layer of Gorgonzola. Slice the pears and then top each of the toasts with them and return to the baking sheet. Place the baking sheet under the broiler for 2 or 3 minutes, just long enough to melt the cheese and warm the pears. Garnish with fresh ground pepper.


Bartlett Pear and Caramelized Walnut Salad
M Seliga / productoasis.com

1/4 cup canola oil
1/4 cup red wine vinegar

2 cups water
1 cup 1/4” diced walnut pieces
3 tbsp white sugar

8 cups chopped romaine lettuce
2 cups mesclun mixed lettuce
1 cup 1/2” diced canned pears

1 cup caramelized walnuts
3/4 cup blue cheese crumbles
1/2 cup dressing
DRESSING:  Combine dressing ingredients and whisk until thoroughly combined. Yields 1/2 cup.

WALNUTS:  Boil water. Add walnuts and cook 40 seconds. Strain the walnuts. Combine walnuts and sugar in a bowl. Stir to coat. Place sugar-covered walnuts on a sheet pan and bake at 325F for 8-10 minutes, or until golden brown.

SALAD: Combine ingredients in bowl and toss until evenly coated with dressing.

Serves 6