Preparing Fall Pears


Pears are one of the most popular fruits worldwide – and for good reason! Low in calories and boasting a skin rich in phytonutrients, this sweet and juicy fruit is as tasty as it is good for you. From a savory addition to grilled meats and salads to a sweet and syrupy dessert, pears are a versatile fruit that is in season just in time for the autumn months.


Pears2Pear Quesadillas  

Serves 4

This fruity spin on a traditional quesadilla combines sweet pears with rich cheeses for a one-of-a-kind lunch or snack.


1 cup pear cubes

4 medium whole wheat tortillas

1 cup grated cheese of choice

½ cup finely chopped green or red bell peppers

2 tablespoons minced onion

Directions: Heat a pan over medium heat. Lay out two tortillas on a plate. Place ¼ cup of cheese on each tortilla. Add equal amounts of pears, peppers, and onions to the tortillas. Add the remaining cheese, evenly, to both tortillas and top with the 2 remaining tortillas. Place one quesadilla onto a heated pan. Cook for 2 to 4 minutes, flip, and cook for another 2 to 4 minutes. Cook until both sides are golden brown. Repeat cooking directions for the second quesadilla. Cut each quesadilla into 4 pieces and serve.

Nutrition Facts (per serving):

Calories—250 / Total Fat—8g / Saturated Fat—4g / Sodium—400mg / Carbohydrate—31g / Dietary Fiber—4g / Sugar—8g / Protein— 11g

From Nutrition World


Green Tea Spiced Pears

Serves 6

This zesty dish packs in pears and raisins for a healthy, vitamin-rich dessert option.


6 Bartlett pears

⅓ cup sugar

½ cup golden raisins

½ cup Publix Deli green tea with
ginseng & honey

1 teaspoon ginger spice paste

⅓ teaspoon cinnamon

1 tablespoon cornstarch

Directions: Peel pears and remove core; cut pears into small cubes. Combine remaining ingredients in medium saucepan on medium heat and bring to a simmer. Cook for 5 to 6 minutes or until sugar dissolves and mixture thickens slightly. Stir in pears and cornstarch. Cook and stir 4 to 5 more minutes or until tender and sauce has thickened. Serve warm.

Nutrition Facts (per serving):

Calories—200 / Total Fat—0g / Saturated Fat—0g / Sodium—5mg / Carbohydrate—51g / Dietary Fiber—6g / Sugar—40g / Protein—1g

From Publix



Pear5Baked Chicken with Spinach, Pears, & Blue Cheese

Serves 4

The fall flavor combination of pears and blue cheese brings a seasonal element to an otherwise simple chicken dish.


2 ripe Anjou pears, peeled, cored and cut into 1/2-inch-thick slices

4 boneless, skinless chicken breasts

sea salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, divided

½ cup diced red onion

4 cups (1 large bunch) loosely packed spinach (not baby), washed, dried, stems removed

2 tablespoons apple cider vinegar

2 tablespoons chopped fresh parsley

¾ cup blue cheese crumbles


Preheat oven to 375°F. Generously season each chicken breast with salt and pepper. In a large, oven-proof skillet heat 1 tablespoon olive oil and sear breasts 2 to 3 minutes on each side until lightly golden. Place pan in oven and bake until chicken is cooked through (about 15 minutes). While chicken is cooking, heat 1 tablespoon olive oil in a large pan over medium heat and sauté red onion until just softened.  Add spinach and toss until wilted. Season with salt and pepper and transfer to a large platter. Wipe out pan and heat remaining 1 tablespoon olive oil with vinegar. Add pears and gently heat until warm. Stir in parsley. Arrange cooked chicken breasts on spinach. Top with warmed pear slices and about 2 tablespoons blue cheese per breast.

Nutrition Facts (per serving):

Calories—380 / Total Fat—22g / Saturated Fat—27g / Sodium—640mg / Carbohydrate—14g / Dietary Fiber—4g / Sugar—6g / Protein—34g

From Whole Foods

Pear, Gorgonzola, & Beet salad 

Serves 8

Earthy beets and juicy pears come together to create a mixed green salad that is flavorful and filling. 


Pear44 cups pear, thinly sliced

2 beets

4 ounces Gorgonzola cheese, crumbled

1 tablespoon lemon juice

¼ cup extra-virgin olive oil

¼ cup balsamic vinegar

¼ teaspoon salt

¼ teaspoon black pepper

2 teaspoons Dijon mustard

1 large shallot, chopped

5 ounces mixed salad greens

Directions:  Preheat an oven to 350°F. Peel and wash the beets. Leave the beets wet and wrap each in a separate piece of foil. Place the beets on a baking sheet and bake for 90 minutes or until tender. When cooled, unwrap the beets and cut them into small pieces. Mix the sliced pears with lemon juice in a bowl. Refrigerate the mixture for 1 hour. Place the beets and Gorgonzola into 2 separate bowls. Refrigerate for 1 hour. Whisk together a vinaigrette with olive oil, balsamic vinegar, salt, ground pepper, Dijon mustard, and chopped shallot in a bowl. Put mixed greens in a large serving bowl. Add the pears, beets, and cheese on top of the greens. Drizzle with vinaigrette and toss.

Nutrition Facts (per serving):

Calories—180 / Total Fat—12g / Saturated Fat—4g / Sodium—84mg / Carbohydrate—17g / Dietary Fiber—3g / Sugar –11g / Protein —4g

From Nutrition World