As February approaches, pears arrive in markets with quiet elegance - stems slender, skins dappled in soft greens, golds and blushes. Their perfume is subtle but unmistakably sweet and their flesh, when perfectly ripe, is tender, juicy and delicately floral.
Whether sliced fresh, baked until caramelised, or folded into savoury dishes for gentle sweetness, pears bring a refined and versatile charm to late Summer and Autumn cooking. Simple, graceful and endlessly adaptable, they’re a seasonal treasure worth celebrating.
Choosing the Best Pears
A great pear isn’t chosen by colour alone - it’s all about feel.
Select pears that are smooth-skinned, free from bruises and feel heavy for their size. The real secret is at the stem: give the area just beneath it a gentle press. If it yields slightly, the pear is ripe and ready to eat. Firmer pears can be left to ripen at home, softening beautifully over a few days.
Look for varieties suited to your plans:
- Packham & Williams: ideal for snacking and salads.
- Beurré Bosc: holds shape beautifully in baking and poaching.
- Corella & Red Sensation: aromatic, sweet and perfect for cheese boards.
- Josephine: refined flavour, excellent fresh or cooked.
Avoid pears with mushy spots or deeply broken skin - they’ll spoil quickly.
Storing for Freshness
Pears ripen from the inside out, so timing is everything.
If they’re still firm, keep them at room temperature until they yield around the stem. Once ripe, transfer pears to the refrigerator to slow down further softening - they’ll keep for several days with their flavour intact.
To store cut pears, brush the slices with lemon juice to prevent browning, then refrigerate in an airtight container.
For long-term use, pears can be stewed, puréed or poached, then frozen in small containers - perfect for baking, breakfasts and desserts well beyond pear season.
Preparing and Cooking
Pears shine in both sweet and savoury dishes.
Their natural sugars intensify when heated, turning golden, fragrant and luxurious. Roast them alongside pork, fold them into leafy salads with walnuts and blue cheese, or bake halves with honey until syrupy and soft.
Fresh pears add delicate sweetness to porridge, yoghurt bowls and pastries, while firmer varieties make excellent tarts, cakes and slow-cooked dishes. Their flavour pairs beautifully with cinnamon, ginger, vanilla, citrus, rosemary and bold cheese.
Simple or sophisticated, pears bring gentle sweetness and soft texture to every plate.
Nutritional Highlights
Pears are naturally hydrating and fibre-rich, particularly with their skins on. They offer a good boost of Vitamin C, antioxidants and slow-release carbohydrates, supporting digestive health and steady energy.
Naturally low in fat and beautifully versatile, pears are a wholesome addition to breakfast, snacks, salads, sides and desserts - a fruit with quiet, nourishing magic.
Here are three recipes to put fresh and in-season pears on the table this week:
Braised sausages with pear and potato bring cosy comfort to the table. Succulent sausages simmer with tender potatoes and soft, caramelised pears, creating a savoury-sweet richness. Aromatic herbs deepen the warmth, while the pears melt into a gentle sauce that clings to every bite - hearty, rustic and deeply satisfying.
Honey and lemongrass chicken with pear delivers bright, fragrant sweetness in every mouthful. Tender chicken caramelises in honey, citrusy lemongrass and ginger, while slices of pear soften into the sauce, adding delicate floral notes. Light yet comforting, it’s a vibrant, aromatic dish that balances freshness, warmth and gentle natural sweetness.
Halloumi, pear and beetroot slaw is a vibrant mix of colour and contrast. Warm, golden halloumi meets crisp pear and earthy beetroot ribbons, all tossed in a zesty dressing. Sweetness, saltiness and crunch come together beautifully, creating a fresh, lively dish that feels both wholesome and irresistibly moreish.
