The Bartlett is a European pear considered to be the sweetest, juiciest, and most flavorful pear variety. In England it was originally known as the Stair pear, then the Williams pear, and it took on the name of Enoch Bartlett, a nurseryman distributor, after its arrival in the United States. The pears in the Abundant Harvest Organics box in early fall come from the Mostin Family Farm in beautiful Lake County, California. Some of the trees in Dave Mostin’s orchards are over 110 years old.
Eat Bartlett pears out of hand, combine with goat cheese or blue cheese and spicy salad greens, poach in apple juice, stuff with raisins and nuts, puree and stew with cinnamon for a dessert, or use to flavor syrups. Roasted pears are a simple, delectable dessert.
Pears can be roasted, baked, or poached.
Overripe pears can be used in smoothies or to flavor other beverages.
Ripening and Storage
Pears ripen best off the tree and from the inside out. Bartlett pears change color when ripe, brightening from green to yellow. It could take a few days or a week for them to fully ripen on your counter top. Speed the process along by putting the pears in a brown paper bag with an apple or banana.
You’ll know your pears are perfect for eating when they are slightly soft to the touch near the stem end. Once they’re ripe, plan on eating them in a couple of days or storing in the coldest part of the fridge for a week or so. Unripe pears will store well in the fridge. They will continue to ripen, but slowly. Take pears out of fridge and let them sit at room temperature a few days before consuming.
Most of the vitamin C a pear contains is held in its paper-thin skin, so it’s best to leave them unpeeled when serving or eating.
Lemon, lime, or orange juice can help prevent the flesh of cut pears from oxidizing and turning brown.