The "Luscious" pear is decidedly well named so don't be put off by its dowdy demeanor. Despite its small size, rust color and spotted skin, this fruit is sweet, juicy, lush and fragrant.
Our local Luscious pear trees blossom splendidly in the spring and produce prodigious amounts of fruit in the early fall. They are often overlooked when displayed next to the pale gold Bartlett or blushing Red Anjou, but they are a better choice, the perfect pear for baking, simmering into sauce, or caramelizing along with a pork roast. If you have a dehydrator, sliver them into rings and make pear chips and pear leather.
You'll find piles of Luscious pears at the farmers markets and food co-ops. Choose pears that are just a little tender but not hard or overly soft. If they're still too firm and underripe, put them in a paper bag on the counter for a day or two at room temperature to ripen. You'll know when they're ready by the slight softness on the stem end and their subtle pear scent. At this point, they can be refrigerated to slow the ripening process. Once they are ripe, enjoy them quickly, within five days.
Pears have lots of potential as appetizers, salads, sandwiches and sweets:
• Stuff slices with blue cheese and wrap with prosciutto.
• Slice and toss them in a salad of arugula with a light vinaigrette.
• Layer slices into a grilled cheese sandwich (with sharp Cheddar cheese).
• Toss slices into the skillet when sautéing pork or chicken.
