At this time of year, pears are at their perfumed and juicy best. Like avocados, pears seem to have a small window of perfect ripeness, but when you hit the right moment, you’re rewarded with that distinctly sweet, slightly grainy flesh.
How can you tell if your pears are ripe? I gently press them near the stem. If it yields to the pressure, you’re good to go. If they’re still a bit firm, just place them next to bananas to speed up ripening. Keep ripe pears in the fridge so they don’t get too soft, and keep underripe pears on the counter.
I’ve made this pear sandwich to highlight their flavor. The peppery arugula, piquant blue cheese and fragrant walnuts all bring out the pear’s delicate taste. I’ve then added a drizzle of thick, syrupy balsamic reduction glaze. I adore it’s rich sweet/sour taste. You can often find it in many stores, but if you can’t, feel free to just drizzle on a little regular balsamic vinegar.
Creamy blue cheese is slathered over toasted rye bread and topped with juicy pear slices, peppery arugula and tangy balsamic glaze to make this open-faced pear sandwich.
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