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How to deal with 9 Asian Pears

My mother gifted (burdened) me with 9 Asian pears. Normally, this would be a lovely present, but I have a 2 week old baby demanding my attention. I can barely drink water, let alone deal with the peaches and tomatoes from the CSA/farmers market.

Can you recommend a way to eat/process/use up the pears that is:

- Easy
- Fast
- Simple
- Delicious

recipes like this are, alas, not going to happen right now: http://www.saveur.com/article/recipes...

Thank you!

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  1. Congrats on the babe!

    I like Asian pears in a salad. Thinly sliced with arugula and a simple dressing.

    A friend of mine peels and uses in smoothies

    1 Reply
    1. re: cheesecake17

      I love them in salads as well, usually with prosciutto, Parmesan, arugula and pine nuts.

    2. Slice into thin rings and eat as is, or cut the rings into strips to include in salads and slaws.

      1. I was going to suggest something along these lines but instead of pickles, a relish comes to mind. If you have a food processor and some canning jars, it's really not that complicated. I like Caribbean & sweet/savory flavors so I'd make a relish using red bells, some type of spicy pepper like jalapeno or hotter if you like it that way, onions, fresh thyme, ginger, cinnamon, ground mustard seed, cloves, brown sugar, white wine vinegar, kosher salt, celery seed.

        Make a pickling solution with the vinegar, herbs, salt, brown sugar and a little water. Boil the jars; dice up the veggies and pack into the hot jars. Pour in the solution, leaving a few inches from the top of the jar. Tighten the lids on jars and cover with water in a pot of hot water. Boil for five minutes. Remove jars from water and allow to cool. Done!

        Great over a soft spreadable cheese & crackers or crostini, over pork, with tortilla chips as a salsa, stirred into a pot of dried beans, etc.

        1. Why don't you peel them and eat them raw? That is pretty simple and probably the best way to eat them.

          1. dice them... toss them with some blue berries and salmon

            1. Cut. chill, drizzle with honey, enjoy.

              1. Do you have one of those things called "refrigerator"?

                If so, put them in there.

                Then eat at your leisure.

                Eat as is, peeling optional.

                Nothing could be less labor-intensive and more user-friendly.

                Only marginally more complicated than drinking water.

                1 Reply
                1. re: ipsedixit

                  Yes. I do this especially with cactus pears, fuyus, and gold kiwis. Those cute little fruits all really love my fridge. Asian pears have gotten expensive (not sure why), but I still love them. When you bite into an Asian pear it's like getting a mouthful of refreshing water and pear all at the same time. They are sooo juicy. If the fruit is really ripe, sometimes you get a slight hint of a rum taste in there too. Delicious.

                2. Asian pears are too good to fancy up. Throw them all into the fridge, then twice a day, peel one and slice it into ice water with a dash of salt. Soooo good.

                  1. I eat them out of hand, no peeling or slicing. Juicy, crunchy, good. Recently, I have been putting thin slices in a grilled cheese sandwich along with chopped kimchi and optional Sriracha. I can't take credit for the idea, but it's an inspired combination - salty/spicy/sweet/savory/crunchy - especially with a nutty cheese like aged cheddar or Gruyere. (I know some nursing mothers need to avoid cruciferous vegetables because they can produce gas in the nurser, but you get the general idea.)

                    1. They keep very well in the fridge if they are not yet super ripe.
                      Previous raw suggestions are my favorite way, a thick slice of toast with a mild cheese and the slices makes a nice snack or a few for lunch.

                      Also great not yet ripe and roasted with parsnips and onions.

                      1. Puree them with soy sauce, ginger, garlic and sesame oil. Season with sesame seeds, sugar, black pepper and red chilli powder as desired. This basic Korean meat marinade can live in your freezer for quite a while until you have time to use it.