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Sauteed Pear or Peach Salad

pear salad

When you think of pears your mind thinks autumn, right? However, the magic of modern markets along with climate change, has extended pear season to almost a year ’round pleasure. That said, for a great summer substitute think peaches and nectarines.

The real magic occurs in the saute pan or, in the case of peaches and nectarines, saute pan or grill. The fruit is cooked briefly, just enough make the pears transparent and the stone fruits tender. The result is an intensified flavor and the fruit all but melts in your mouth. And, something I’ve learned is when you have pears that are  gritty or, stone fruits at the end of the season that are woody and dry, saute or bake them and the flavor comes up and the woody or gritty texture disappears.

Gorgonzola’s strong, salty flavor adds balance to the sweetness of the pears. With stone fruits consider Ricotta Salata. If sharp or salty isn’t for you, a creamy sheep’s milk feta or mild chevre will bring the flavors together without quite as strong a contrast.

I’ve used pecans in this recipe, but substituting walnuts or Marcona almonds would be fine.

You can make more or less salad depending on the number of people dining. I’ve left ingredients amounts flexible for that reason. You can also add grilled chicken slices or prawns. Add a crusty bread and your salad can be a main course. Salads are flexible; design it how you’d most enjoy it.



Sauteed Pear (or Peach) Salad
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Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (, a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.
Patricia Rain
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