Fruit of the Week: Pear pt. 4

Prep and Serving:
– Wash under running cold water before use
– Trim both ends and cut into two equal halves, take out small seeds, slice the pear into cubes or pieces
– Pear slices will turn brown on exposure to air (this is because of iron converting to ferric oxide due to the oxygen), if serving peras sliced, rinse the slices in water added with a few drops of lemon juice
– Pear juice can be fermented to make perry or pear cider
– Can be eaten fresh, canned, as juice, dried, made into jellies or jams, made into pie or fruit salad

Pear and Celery Soup

Pear and Celery Soup
Makes 8 servings

3 tbsp (45 mL) butter
5 cups (1.25 L) finely chopped celery
4 onions, sliced
1/4 cup (60 mL) minced fresh chives
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
6 cups (1.5 L) vegetable stock
3 pears, peeled, cored and sliced
1/2 cup (125 mL) 10% cream

1. In saucepan, melt butter over medium heat.
2. Cook celery, onions, chives, thyme, salt and pepper, covered and stirring occasionally, for about 10 minutes or until softened and translucent.
3. Pour in stock; bring to boil.
4. Reduce heat and simmer for 10 minutes or until celery is very tender.
5. Add pears; cook for 5 minutes or until pears are tender.
6. In batches, purée in blender.
7. Return to saucepan; pour in cream and heat through without boiling.
8. Enjoy!


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