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Pears, D'Anjou

$2.99 $1.49

The Anjou is truly an all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack.
Available by the Pound or by the case.

995 left

Green D’Anjou (Anjou) pears are recognizable for their egg-shaped appearance; they have a larger spherical lower portion that begins a gradual taper above the mid-point to a narrower rounded top. Additonally, they are recognizeable because their skin color is bright green, and sometimes has a soft red blush.

The Anjou is truly an all-purpose pear. They are juicy when ripe, and their subtle sweetness hints at a refreshing lemon-lime flavor. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling. They are also delicious when sliced fresh in salads or eaten as an out-of-hand snack.

Ripen Anjou pears at room temperature. Once ripe, you can store them in the refrigerator, where the ripening process will be slowed for a few more days. The most important thing to know about Anjou pears is that they DO NOT change color as they ripen; they will remain green even when fully ripe.

Harvest for Green Anjou pears begins in the fall and they arrive in produce departments in late September.



Simple Maple Vanilla Baked Pears


Description

4 ingredient super simple maple vanilla baked pears that are cooked until warm and soft, completely infused with maple and vanilla, and topped with crunchy granola.


Ingredients

  • 4 D’Anjou pears (aka Anjou pears)
  • 1/2 cup (120ml) pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • optional toppings: maple pecan granola, Greek yogurt

Instructions

  1. Preheat oven to 375°F (190°C). I don’t line my baking sheet when I make these, but you absolutely can with parchment or a silicone baking mat.
  2. Cut pears in half, then cut a small sliver off the underside so the pears sit flat when placed upright on the baking sheet. See video above for visual. Using a large or medium cookie scoop or melon baller (or even a teaspoon), core out the seeds. Arrange pears, facing up, on the baking sheet. Sprinkle evenly with cinnamon– feel free to add more cinnamon if you’d like.
  3. Whisk the maple syrup and vanilla extract together in a small bowl. Drizzle most of it all over the pears, reserving about 2 Tablespoons for after the pears are finished baking.
  4. Bake pears for about 25 minutes until soft and lightly browned on the edges. Remove from the oven and immediately drizzle with remaining maple syrup mixture. Serve warm with granola and yogurt. Store leftovers in the refrigerator for up to 5 days.


Pear Storage & Ripening Tips

Unlike other fruits, pears ripen from the inside out so by the time they are soft on the outside, the inside flesh may be overripe and mealy.
Ripe pears should be stored in a refrigerator set at 35 to 45 degrees.
Leave unripe pears at room temperature in order to induce ripening.

Maple vanilla baked pears!
Click the link for the recipe.

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