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Poached Pears
4 cups water
1 cup honey
1 vanilla bean, split lengthwise (or 1 tablespoon of vanilla extract)
4 ripe but firm Bosc or Bartlett pears, peeled

1. In a medium saucepan, bring the water, honey, seeds from the vanilla bean and vanilla bean (or extract) to a boil until the honey dissolves.
2. Add the pear halves, reduce the heat, cover and simmer until the pears are tender when pierced with a sharp knife, about 12 - 15 minutes. Transfer the pears with a slotted spoon to bowls. Divide the extra liquid between the bowls. Top with whipped cream, if you want something richer.

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Pear Pie
5 large Bartlett Pears
2 Tbsp. lemon juice
1 tsp. lemon peel
1 unbaked 9-inch pie shell
¾ cup flour
½ cup white sugar
pinch of salt
½ tsp. ginger (I use about a teaspoon a fresh grated ginger, but both work)
1 tsp. cinnamon
1/3 cup butter or margarine

1. Preheat oven to 400 degrees. 
2. Peel, core and thinly slice the pears. Toss with lemon juice and peel. Place into the pie shell, which has been laid out into a pie plate. 
3. Mix the remaining ingredients until it resembles a crumb topping. Sprinkle evenly over pears. Bake for 40 minutes.

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Joanna Piatek, is preparing for a rainy winter here in the Northwest. She can be reached at jopiatek@hotmail.com.

more articles by Joanna Piatek : 
farmer jo: tomatoes | farmer jo: zucchini | farmer jo: string beans  | a personal passover 

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