Easy Stewed Pears Recipe (2024)

FAQs

Are stewed pears good for you? ›

Stewed pears are a tasty simple snack, or even meal, that help to to reduce inflammation in our guts. Eating them regularly can help with IBS, IBD, bloating, pain and constipation and other conditions associated with chronic inflammation.

Pear: Pairs well with almond, apple, caramel, chestnut, chocolate, cinnamon, citrus, clove, ginger, hazelnut, nutmeg, pecan, raspberry, rosemary, vanilla, and walnut. It mixes best with brandy, port, crème de cassis, Grand Marnier, kirsch, rum, whiskey, and dry red white, and sparkling wines.

Poached pears can be stored in the refrigerator for up to a week and are delicious served on their own or topped with whipped cream or ice cream (or both). You can also pair them with yogurt and granola for a healthy breakfast.

In addition to being rich in fiber, pears are a natural laxative due to their higher fructose content and the presence of sorbitol, per a 2022 study in Foods. Sorbitol is a sugar alcohol that is not well-absorbed and draws water to the colon, making stools soft and easy to pass.

Add about 1 1/2 inches of a liquid that adds and enhances flavor–wine or fruit juice, for instance. Add your choice of seasonings such as sugar, spices or lemon slices.

Stewed pears can be frozen for up to 3 months. Make sure they're completely cooled and freeze in portions in the freezer safe container. Defrost in the fridge overnight and serve cold or gently warmed. Depending how soft they were before freezing, defrosted stewed pears might get a bit mushy upon defrosting.

Potential Uses of pear for the liver health

Pear has antioxidants that might show a beneficial effect on liver health. In an animal study conducted by Ajilore B et al. 2016, the seed extract of pear fruit showed a decrease in oxidative stress on the liver.

Apples and pears have equal amounts of minerals potassium, phosphorous and sodium, and vitamins C and B2. Pears contain more iron, calcium, magnesium, copper, zinc and vitamins B3 and K than apples, while apples are richer in vitamins A, E and B1.

Adding Spice to Complement the Pears

Cardamom contains essential oils similar to those found in herbs like mint and fruits like lemon, a combination that adds a sense of freshness to the pears, which can often seem dull after baking.

Add a dollop of vanilla yogurt, if desired. 2. Pair a pear with cheese. Ricotta with Raw Honey and Pears opens in a new tab and Goat Cheese Cheesecake with Roasted Rosemary Pears opens in a new tab are two recipes you'll want to try for dessert.

What pairs nicely with pear? ›

The crisp, sweet, sometimes-earthy, sometimes-citrus-y flavor of pears is naturally enhanced by the flavors of honey, wine and cheese. Raw pears are great sliced on a cheese plate alongside some brie, Stilton, sharp cheddar, or Gorgonzola --- a drizzle of honey is optional, or a nice side offering.

A pear becomes overripe once it starts to squish around the middle, but that doesn't mean they should be tossed out. Overripe pears can lend texture and sweetness to soups, smoothies and other purees.

Remember, don't refrigerate an unripe pear!

Ripened pears can be used at once or put under refrigeration (35º to 45º F) until you want to use them. Refrigeration will delay further ripening but will not stop it altogether, giving you adequate time to include fresh pears in your menu planning.

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

Try drinking warm liquids like herbal tea or water, which can stimulate bowel movements. Gentle abdominal massage or light exercise like walking may also help.

Choose yellow or browning bananas to stimulate bowel movements. Unripe, green bananas have lots of tannins and resistant starch that bind your waste together and make it harder to pass. As they ripen, the tannins and starch become soluble sugars and fiber, which regulate healthy bowel movements.

To make hard stools easier to pass, sit on the toilet with your back straight and your elbows on your knees. Your legs should be apart and your knees should be higher than your hips (a footstool can help). Take a deep breath and push your stomach muscles forward.

The acidity from the lemon juice stops the fruit from oxidising, leading to less browning over time. Plus, it will keep them tasty, too! You can use fresh lemon juice or store-bought lemon juice. Your pears will probably keep their color for about 8 hours.

With pears, timing is everything. The most widely planted and consumed pear in America is the Bartlett. You'll find them hard and green at our markets from July to September. These are unripe, tasteless and not worth trying to eat.

Asian pears are a reliable meat tenderizer—the pear has enzymes and acids that break down fibrous meat. It's why it's often found grated or pureéd into basic bulgogi marinades, making for a sweet, melt-in-you-mouth cut.

How do you preserve stewed pears? ›

Once the pears are tender, remove them from the syrup and place into a sterilised kilner jar. Pour the hot syrup and the aromatics over the pears and seal. Let them sit in a dark place for 2 to 4 weeks or up to 3 months. Enjoy with meat, cheese or even porridge.

It's up to you. Just keep in mind that the amount of fiber in a pear doubles when you leave the peel on—the peel houses most of the fruit's beneficial nutrients and antioxidants. If you're making a smoothie or puree, you can freeze pears with the peel on—it won't detract from the texture or appearance.

As pear skin contains a substantial amount of fiber, it's best to eat this fruit unpeeled ( 11 ).

Are cooked apples as healthy as raw? Both cooked and raw apples are healthy, but stewed apples can be particularly helpful for gut health.

We also know that boiling fruit, such as one might do for canning or making pear sauce as you describe, accelerates the the loss of many vitamins. As much as one-half to one-third of vitamins A and C, thiamine and riboflavin are lost in cooking.

In observance of January as Pear Month, the LSU AgCenter recommends eating pears. That's because they are a good source of dietary fiber and vitamin C when eaten raw with the skin on. Canned pears, by contrast, are less nutritious because they don't have the skin, which is where the vitamin C is.