Locally grown.

Photography by Matt Hocking

I always thought of Asian pears as an exotic treat, obtained at specialty grocers, each one individually wrapped to protect its delicate skin. They offered crisp, and very wet flesh with a mild flavor that combined apple and pear. Then, my first fall at Eastern Market, I tasted a locally grown Asian pear.

From the first bite, it was magic. The flesh was far more crisp with none of the graininess of the ones in the grocery store. The sweet flavor was complex and spiced. The skins came in two colors, brown and yellow, the yellow slightly sweeter and milder in flavor.

This exotic treat has been a local delight I enjoy annually. How? Asian pears grow well in the U.S., comfortable in zones 5-9 – that’s as far north as Massachusetts and Nebraska down to northern Florida. Can’t find them at your local market? Many varieties top out under 15’ in height and might be perfect growing in your yard.

Asian Pear Apple Sauce

Makes about 2 cups

The spiced notes of Asian pear with the balanced warm, bright flavors of cinnamon, star anise and cloves make this applesauce an exotic, yet still comforting, treat.

Ingredients:

1 sweet apple, like Fuji or Cameo

1 tart apple, like Mutsu or Stayman

1 Asian pear

1 cinnamon stick

1 star anise

3 cloves

1/2 cup cider

Lemon juice

Honey

Directions:

Core and roughly chop the apples and pear into 2” chunks.

Place in a 2 quart saucepan with the cinnamon, star anise, cloves and cider.

Simmer over medium heat for 8-12 minutes until fruit is very tender.

Transfer contents to food mill and process. If needed, add a splash of lemon juice or drizzle of honey.

Tip: A little practice with your selection of apples will provide the right balance of sweetness and acidity, eliminating the need for lemon juice or honey.

Sidebar: Asian Pears

I always thought of Asian pears as an exotic treat, obtained at specialty grocers, each one individually wrapped to protect its delicate skin. They offered crisp, and very wet flesh with a mild flavor that combined apple and pear. Then, my first fall at Eastern Market, I tasted a locally grown Asian pear.

From the first bite, it was magic. The flesh was far more crisp with none of the graininess of the ones in the grocery store. The sweet flavor was complex and spiced. The skins came in two colors, brown and yellow, the yellow slightly sweeter and milder in flavor.

This exotic treat has been a local delight I enjoy annually. How? Asian pears grow well in the U.S., comfortable in zones 5-9 – that’s as far north as Massachusetts and Nebraska down to northern Florida. Can’t find them at your local market? Many varieties top out under 15’ in height and might be perfect growing in your yard.