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Last Updated: Jul 2nd, 2008 - 21:15:22 |
(ARA) - We’ve been hearing that French women don’t get fat, yet they eat chocolate, drink Champagne, and savor cheeses of all kinds, not to mention ice cream and pastries. What’s the secret? Well, part of the secret is eating fruit -- a lot of fruit. In fact, as explained in the current best selling book, “French Women Don’t Get Fat,” by Mierelle Guilano, French women eat far more fruit annually than their American counterparts. They also eat smaller servings, take longer to eat, exercise more and they tend to eat healthier, non-processed food. Like pears.
Simple, fresh, seasonal fruit is one of the most popular of French desserts, and pears, in season from summer into winter, are a favorite. “Often French women (and men and children too) eat a single, perfectly ripe pear for dessert because it makes a satisfying end to any meal,” says Georgeanne Brennan, an award-winning food writer, and author of the books “Savoring France,” “The Food and Flavors of Haute Provence” and “Potager: Fresh Garden Cooking in the French Style.”
A slightly more elegant, yet still simple version is Bartlett pear halves poached in red or white wine with cinnamon sticks, then served in a bowl with some of the poaching liquid accompanied by a cookie or two. For a special occasion in a French household, a single slice of a Bartlett pear tart, drizzled with chocolate, might conclude the meal. “Since Bartlett pears and chocolate make such an ideal pairing, other special occasion desserts are cups of chocolate mousse, slivers of chocolate cake, and dishes of chocolate ice cream, all topped with slices of fresh Bartlett pears,” says Brennan.
Part of the beauty of pears, as French women know, is their versatility. Pears can be just as easily incorporated into salads and main dishes as they can into desserts. “For a main dish salad, you might find Bartlett pears combined in a green salad, along with cheese, walnuts, and smoked duck or chicken breast,” says Brennan. “Roast pork served with a side of Bartlett pear chutney, sautéed pears or baked Bartlett pear halves brushed with roasting juices brings this favorite fruit to the center of the plate, contributing not only flavor and appearance but good nutrition. Bartlett pears are also a classic pairing with cheeses such as Camembert and Gorgonzola. Slices of Bartlett pear and cheese, plus a little crusty French bread make a simple lunch or part of a salad plate.”
Bartlett’s are the U.S. consumer’s preferred variety, with nearly 90 percent of consumers preferring Bartlett’s over any other pear. Pears are exceedingly nutritious, and Bartlett pears, California’s most popular pear, are an excellent source of dietary fiber with 4 grams per pear, plus potassium, Vitamin C, and selenium, which is thought to reduce the risk of prostate cancer, as well as lutein, a plant chemical that helps protect your eyes. Additionally a pear has only 100 calories, no cholesterol and is virtually fat free. But best of all, they taste good, and, as French women know, one of the secrets to not getting fat is to eat food that tastes good so that one enjoys every single bite of a small portion.
Pears are often purchased before they are fully ripe, but the consumer can finish the ripening process by putting green, firm Bartlett pears in a bowl kept at room temperature. There, they will slowly ripen and color to perfection. Green Bartlett pears will turn yellow and soften within 4 or 5 days, while those already turning will take only 2 to 3 days. Once the pears have ripened, they can be stored in the refrigerator for almost a week to keep them fresh.
California produces 60 percent of the nation’s Bartlett pears, and 32 percent of all the pear varieties, including red pears, grown in the United States. The red Bartlett, whose flavor varies only slightly from the yellow Bartlett, is a variety that came about by accident. Pear trees, like apple trees, produce the occasional varying tree limb that naturally develops a different fruit than the rest of the trees. Some of these ‘sports’ have produced exceptional fruit, like the Red Bartlett, and thus new varieties have been born. Although the Bartlett remains a favorite, perhaps because of its high sugar levels, other varieties such as the russet-skinned Bosc, the French pale yellow classic Comice and Red pears, are all delicious and share the nutritional benefits of pears in general. The Bosc, Comice and Red pear varieties are also grown in California.
Regardless of variety, as French women will tell you, pears are one of the most delectable and versatile of fruits, and they eat them in every way, from appetizers, salads and main dishes to desserts, of course. Just remember a few secrets of French women – eat what you want in small portions, savor each bite, don’t eat in between meals and don’t forget to exercise!
The following recipe for Bartlett Pear and Gorgonzola Crostini is delicious, especially when enjoyed the “French” way with a glass of white wine or champagne. For more recipe ideas visit www.calpear.com or call (916) 441-0432.
Courtesy of ARA Content
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