Pear Versatility
Lisa Grentz, MS, RDN, CD/LDN, FAND
Pears are delicious when eaten fresh, but baking and cooking with this fall fruit enhances their sweetness. Bartlett and Bosc pear varieties are often suggested when baking and cooking because of their slightly firm texture.
Pears can be used in both sweet and savory dishes. They are delicious in warm desserts like crisps, cobblers, and tarts, or can be used in salads, fruit salsa, smoothies, or as a topping for oatmeal and yogurt. A poached pear or dried pear slices make a great snack. If you have an abundance of ripe pears, try making pear preserves or pear sauce.
If you are more partial to savory dishes, consider a warm ham and pear sandwich, grilled pork chops topped with caramelized pears, or enjoy this glazed chicken and pear recipe.
Glazed Chicken with Parsnips and Pears
4 boneless, skinless chicken breasts
Fine sea salt
Ground black pepper
4 Tbsp. olive oil, divided
½ onion, thinly sliced
2 small-medium parsnips, peeled and thinly sliced
1 tsp. fresh rosemary, chopped
3 medium pears, peeled, cored, and each cut lengthwise into 6-7 pieces
3 Tbsp. pure maple syrup
1 ½ Tbsp. Dijon mustard
1 Tbsp. fresh parsley, chopped
Instructions
Heat oven to 450 degrees F. Season the chicken with a sprinkle of salt and pepper.
In a Dutch oven or cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Once hot, add the chicken and cook for 4-5 minutes, until the underside starts to brown. Turn and cook the other side for 4-5 minutes until golden brown. Transfer chicken to a large plate and set aside.
Add 2 tablespoons of olive oil to the Dutch oven or skillet and reduce heat to medium. Add the onion, parsnips, ½ tsp. salt, ¼ tsp. pepper, and rosemary. Cook, stirring often, for 8-10 minutes or until the vegetables start to brown.
Move the onions and parsnips to the center of the pan. Add the pear, cut sides down, in a ring around the edge of the pan. Cook for 4 minutes or until the pears brown on the bottom. Turn the pears and cook the other cut sides for 3-4 minutes. While pears are cooking, occasionally stir the onions and parsnips.
Gently stir the pears, onions, and parsnips together into an even layer on the bottom of the pan. Place the chicken on top of the mixture.
In a small bowl, whisk together the maple syrup and mustard. Brush the glaze over the chicken breasts.
Transfer the Dutch oven or cast-iron skillet to the oven and cook uncovered for 20-25 minutes, until the glaze is browned, the pears and parsnips are tender when pierced, and the chicken is cooked through to an internal temperature of 165 degrees F. Remove from the oven and sprinkle parsley over the chicken.
Place some of the pear, parsnip, and onion mixture onto a plate. For adults, add a chicken breast, for young children, finely dice or shred the chicken for their plate. I like to serve this meal with a fresh garden salad or green vegetable for a pop of color.