Pears, from soup to nuts — Trish’s Seasonal Kitchen

Cool weather has finally sweetened up the Kieffer pears. Look for them at your last farmers market this week. These crunchy October delights are great for cooking and for salads. Here are recipes that get you from a fragrant soup to a nutty dessert.

Curried Pear Squash Soup

•1 (2 pound) butternut squash

•3 tab. butter

•1 onion, diced

•2 cloves garlic, minced

•2 tsp. minced fresh ginger root

•1 tab. curry powder

•1 tsp. salt

•4 cups chicken broth

•2 firm ripe pears, peeled, cored, and cut into 1 inch dice

•1/2 cup half and half

Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on a lightly greased baking sheet. Roast at 375 degrees until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve. Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.

Roquefort Pear Salad

•1 head leaf lettuce, torn into bite-size pieces

•3 pears, peeled, cored and chopped

•5 oz. Roquefort cheese, crumbled

•1 sweet red or yellow pepper, sliced

•1/2 cup thinly sliced green onions

•1/4 cup white sugar

•1/2 cup pecans

•1/3 cup olive oil

•3 tab. red wine vinegar

•1 1/2 tsp. white sugar

•1 1/2 tsp. prepared mustard

•1 clove garlic, chopped

•1/2 tsp. salt

•fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Pear Cranberry Almond Crumble

•1 1/2 cups rolled oats

•1/2 cup all-purpose flour

•3/4 cup brown sugar

•1/2 cup butter, softened

•4 cups peeled and diced pears

•1/2 cup dried cranberries

•2 tab. lemon juice

•3/4 cup brown sugar

•1 tsp. ground cinnamon

•1/4 tsp. salt

•1/2 cup sliced almonds, or to taste

•Mix oats, flour, 3/4 cup brown sugar, salt, and butter together in a bowl until crumbly.

Mix cranberries, lemon juice, pears, 3/4 cup brown sugar, and cinnamon together in a separate bowl; spread into the bottom of a 9x9-inch glass pan. Sprinkle oat mixture atop apple-pear mixture; top with almonds. Bake at 350 degrees until the top is golden brown, about 40 minutes.