I was able to source a bunch of organic Bartlett pears this week and and I love to cook them slightly until their sweetness is concentrated. These pears were a little green and needed to ripen for a few days until they were yellow but still firm. It can be a little tricky to tell when a pear is ripe so I’ll share my trick.
Some varieties of pears do not go from green to yellow (a Bartlett pear does this) so you can’t always use the color as a guide. Additionally, some pears will look damaged with blemishes, but they are perfect inside!
Interestingly, pears are not tree ripened – they need a little time after they are picked for the sugars to develop. The best place to do this is on the counter.
Here’s my trick – I check the neck.
I smell the pear at the neck to make sure I can smell the sweetness and I also test the firmness at the neck. If it gives a little with gentle pressure it is ripe.
Ingredients for Crust
Ingredient for the Filling
Ingredients for the Streusel Topping
Instructions for the Crust
Instructions for the Filling
Instructions for the Streusel Topping
Prep Time: 45 minutes
Cook Time: 12 – 15 minutes
Tip: Be careful not to overcook the pears – they cook quickly
Tip: Use ripe but firm pears
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