Paleo Sonoma is now a year old. I know this because when I started Paleo Sonoma it was pear season. I love pears, and I have two pear trees, an Anjou and a Bosc which give me quite a lot of pears. Like most fruits, the fruits on one tree will all ripen at once. The pears get soft quickly, so having a plan to preserve them is important. I pick pears up to a month ahead of time and let them ripen faster in my kitchen, spreading out the pear season a little.
I have been collecting pear recipes and converting them to Paleo. One of my favorites is Poached Pears. I adapted this recipe from a recipe I found on www.usapears.org. Who knew pears had their own website! I also love this recipe because of the bay leaves. Sonoma County has the perfect climate to grow bay trees. I planted one twelve years ago out my kitchen door. The bay leaves are always fresh in my kitchen!
The combination of the flavors of this Poached Pears recipe will amaze you.
2 cups orange juice
2 bay leaves
1 tsp nutmeg
4 ripe Anjou or Bosc pears, peeled
Fresh bay leaves for garnish.
Peal the pears with a paring knife. Cut in long circular strokes around the pear. Cut the bottom of the pear flat so it will stand up while cooking.
Combine orange juice, bay leaves and nutmeg in a saucepan. Bring to a simmer, stirring well to mix. Add pears. Cook over high heat to boil. Reduce heat and simmer for 15 to 20 minutes. Discard bay leaves. Serve pears with juice in individual bowls garnished with bay leaves.