As a child in the ’60s and ’70s, the weeks leading up to Christmas were busy. I had to circle my holiday wants in the Sears catalog early enough that my parents could relay the wish list to Santa. I had to carve out time to visit family in Salisbury, play in the occasional snow, pick out a balsam fir at the United Methodist Men’s tree lot, attend Christmas Eve service, and welcome the relatives we hosted for the holiday.

One of the most memorable characters at the table was Aunt Cynthia, my mom’s oldest sister, who lived in Maryland. We didn’t really visit with Aunt Cynthia; we more or less just sat with her and listened. One year, I asked my dad why Aunt Cynthia talked so much. Over my mom’s displeased grunt, he replied, “Well, she lives alone, and coming to see us gives her a chance to fill us in on what she’s been up to.” Oh, I said.

There were three things we could count on from Aunt Cynthia during her annual holiday visit: She’d always wear the same short wig; her beloved turquoise squash blossom necklace would always hang around her neck; and she’d always arrive with a box of pears. We’d open the lid to reveal the chartreuse fruits, individually wrapped in green tissue paper, nestled in the padded box. To my surprise, the pears were hard. After Aunt Cynthia left to continue her travels, Mom explained, the pears would eventually ripen.

Since childhood, I’ve grown to love pears, especially in salads. Back then, I never understood why anyone would go through so much time and expense to wrap underripe pears. Now, I understand, and my kitchen during the holidays is never without pears.

• Slow-Cooker Pear Butter
• Baked Pears With Maple Syrup & Cinnamon Cream
• Pear Salad
• Country Ham & Pear Tart

photograph by Matt Hulsman

Slow-Cooker Pear Butter

Yield: 12 servings.

5 pounds Bartlett pears
¾ cup light brown sugar
2 teaspoons ground cardamom
1 tablespoon ground cinnamon
½ teaspoon freshly grated nutmeg
1 large strip orange peel

Core and slice pears. Leave skin on but remove brown spots and blemishes.

Place pears into slow cooker. Add brown sugar, cardamom, cinnamon, and nutmeg. Toss to coat. Place orange peel on top of pears. Cover slow cooker and cook on high for 6 hours.

Remove orange peel and discard. Puree pears, using an immersion blender for a chunkier consistency, or transfer pears to a blender for a smoother result.

Taste for sweetness and add more sugar if needed. Return pureed pears to slow cooker and continue to cook uncovered on high for 1 hour.

Place pear butter into clean jars and seal. Refrigerate until completely cooled.

Serve with crackers, fruit, toast, muffins, or pancakes. Refrigerate unused portions in a tightly sealed container for up to 1 week.

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photograph by Matt Hulsman

Baked Pears With Maple Syrup & Cinnamon Cream

Yield: 4 servings.

2 ripe pears
Juice from a lemon
3 teaspoons maple syrup, divided
½ cup heavy whipping cream
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg

Preheat oven to 375°. Line a baking sheet with parchment paper.

Cut pears in half and brush flesh with lemon juice. Cut a small slice from skin side of each pear half so they lie flat on the baking sheet. Remove seeds with a spoon. Place pear halves on baking sheet, skin side up, and drizzle each with about ½ teaspoon maple syrup and more lemon juice.

Bake for 15 to 20 minutes or until soft and lightly browned on the edges. Remove from oven and set aside.

In a small bowl, using a hand mixer, whip heavy cream until soft peaks form. Add cinnamon and nutmeg; mix a few seconds more.

Place pear halves on serving dish. Top with remaining maple syrup and a dollop of cinnamon cream.

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photograph by Matt Hulsman

Pear Salad

Yield: 6 servings.

For the dressing:
4 tablespoons balsamic vinegar
2 tablespoons honey
1½ teaspoons Dijon mustard
¼ cup blue cheese crumbles
½ cup extra-virgin olive oil
Salt and pepper to taste

For the salad:
3 large ripe pears, cored
6 cups mixed spring greens
½ cup dried cherries
½ cup pecans

For the dressing: In a blender, add vinegar, honey, mustard, and blue cheese. Mix on low for 5 seconds. Remove top of blender and continue to blend on low speed for 5 more seconds while gradually adding olive oil. Taste and add salt and pepper if desired. Refrigerate until ready to serve.

Just before serving: Thinly slice pears, cover with plastic wrap, and set aside. Place mixed greens in a large bowl. Drizzle half of the dressing over greens and gently massage with clean hands. Add dried cherries and pecans; lightly toss.

Place dressed salad into individual salad bowls or on plates. Arrange pears over salad mix and drizzle a small amount of dressing over pears. Refrigerate remaining dressing for up to 1 week. Serve salad immediately.

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photograph by Matt Hulsman

Country Ham & Pear Tart

Yield: 6 to 8 servings.

1 underripe red pear, thinly sliced
2 tablespoons orange juice
1 sheet store-bought puff pastry, thawed
2 tablespoons apricot or fig jam
12 ounces thinly sliced country ham, cut into ½-inch pieces
3 ounces crumbled goat cheese
1 large egg, beaten
2 teaspoons fresh thyme leaves

Preheat oven to 400°.

Place pear slices on paper towel and brush with orange juice.

Unroll puff pastry and place on a baking sheet lined with parchment paper. Using a sharp knife, score around the edge about ½-inch in (not cutting all the way through the dough) to create a border for the tart.

Using an offset spatula, spread jam onto pastry, staying within the border. Top with sliced pears, country ham pieces, and goat cheese. Brush edges of puff pastry with beaten egg.

Bake for 20 minutes or until pastry is golden brown. The tart will set as it cools.

Garnish with fresh thyme leaves and cut into 4 x 4-inch squares. Serve warm or at room temperature.

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