Concorde – The Pear Dish https://usapears.org/blog A blog about our favorite fruit, USA Pears! Mon, 24 Sep 2018 23:52:57 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.25 Three Cheers for the Concorde https://usapears.org/blog/three-cheers-for-the-concorde/ https://usapears.org/blog/three-cheers-for-the-concorde/#respond Wed, 09 Dec 2015 17:00:30 +0000 http://blog.usapears.org/?p=4322 The National Pear Month fun continues with the crisp Concorde pear. Vanilla-sweet and elegant, this green-skinned blend of the Comice and Conference varieties miiight be a favorite variety of many USA Pears employees…if we played favorites. The Concorde pear’s firm texture makes it a great fit for baked goods, desserts, and roasting, but it’s also delicious eaten fresh or in salads, like this Autumn Concorde Pear Salad with celery root and fennel. Whirl a Concorde pear into a green smoothie for natural sweetness and smooth texture. Sweet Concorde pears make a perfect partner for tangy goat cheese and savory herbs in this Pear and Thyme Crisp. However you decide to enjoy your Concorde pears, make sure to check the neck for ripeness. If your pear gives to gentle pressure near the stem end, it’s ripe and sweet. Check in with our Continue reading →

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]]> https://usapears.org/blog/three-cheers-for-the-concorde/feed/ 0 Autumn Concorde Pear Salad https://usapears.org/blog/autumn-concorde-pear-salad/ https://usapears.org/blog/autumn-concorde-pear-salad/#respond Wed, 03 Sep 2014 17:50:50 +0000 http://blog.usapears.org/?p=4060 This salad, created by Chef Jody Adams of Rialto Restaurant in Boston, spotlights the distinct vanilla flavor in Concorde pears against savory fennel and celery root to refresh the tried-and-true combo of greens, nuts, and cheese. Ingredients Vinaigrette ¼ cup moscato vinegar or champagne vinegar 1-½ tablespoons Dijon mustard ½ shallot, finely minced ¾ cup olive oil Salt and freshly ground black pepper Salad 2 Concorde USA Pears, cored, quartered, and thinly sliced ½ small celery root, peeled, thinly sliced 1 small fennel bulb, thinly sliced 1 head endive, halved, then cut in ¼-inch thick slices on bias 1 cup watercress ¼ cup blue cheese ¼ cup toasted walnuts, coarsely chopped Salt and freshly ground black pepper to taste Directions Whisk the vinegar, mustard and shallot together. While whisking, slowly drizzle in the olive oil until the vinaigrette is emulsified. Continue reading →

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