Spices Bring Out The Flavor Of Pears

Seasoned cooks agree that fall is their favorite time in the kitchen. Although they no longer have summer’s fleeting fruits and greens to play with, the harvest of full-flavored produce more than compensates.

“The fall kitchen reflects the ripeness of foods at the high point of maturity. Colors are rich, tastes overripe if anything,” cookbook author Perla Meyers wrote in “Perla Meyers’ Seasonal Kitchen” (Simon & Schuster, 1973).

Although apples garner most of the attention, pears deserve no less appreciation in autumn. In “Nicole Routhier’s Fruit Cookbook” (Workman Publishing, 1996), the author recommends dishes with cloves, cinnamon or ginger to “bring out a pear’s gentle splendor.”

Pear and Sweet Potato Soup uses both ginger and cinnamon in the base and cinnamon in buttery croutons. Serve as a first course for a Thanksgiving menu, or with a Mediterranean-inspired pork tenderloin as a foil to the sweet soup.

Pear and Sweet Potato Soup

Cinnamon-Sugar Croutons (recipe follows)

2 medium sweet potatoes, peeled and diced

2 medium pears, peeled and diced

2 (1/4-inch) slices ginger root

1 cup pear juice (see note)

3/4 cup fruity white wine (such as chenin blanc)

1/4 cup half and half (see note)

1/4 teaspoon ground cinnamon

Salt, freshly ground white pepper

Prepare croutons and set aside while preparing soup.

Using same pan, combine sweet potatoes and pears with ginger slices, 1/2 cup pear juice and 1/2 cup wine. Cover and cook over medium heat until sweet potatoes and pears are very tender, 20 to 30 minutes.

Pour contents into food processor or blender and puree. Return to pan. Stir in remaining 1/2 cup pear juice and 1/4 cup wine, along with half and half. Add cinnamon and simmer 5 minutes. Season to taste with salt and pepper. Pour into soup bowls. Top each serving with half the croutons. Serve immediately.

Yield: 2 servings.

Note: If pear juice isn’t available, use apple juice. For a lighter soup, instead of half and half, you can substitute more pear or apple juice.

Cinnamon-Sugar Croutons

1 tablespoon butter

1/4 teaspoon ground cinnamon

1/2 teaspoon sugar

2 slices firm white bread, toasted and cut into 3/4-inch cubes

Melt butter in medium pan. Stir in cinnamon and sugar. Add bread cubes and stir to coat with butter mixture. Cook over low heat, stirring constantly, until coated and golden, 3 to 5 minutes. Remove croutons and set aside.

Pork Tenderloin With Lemon-Mustard Glaze

1/4 cup olive oil

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1 garlic clove, minced

1/2 teaspoon crushed dried oregano

3/4 pound pork tenderloin

Salt, freshly ground pepper

Combine oil, lemon juice, mustard, garlic and oregano in large glass bowl. Stir well. Add pork and marinate at room temperature 30 minutes, turning once after 15 minutes.

Remove pork from marinade. Reserve marinade. Place pork on foil-lined rack in roasting pan. Roast at 425 degrees until meat thermometer registers 160 degrees, 30 to 40 minutes.

Meanwhile, pour remaining marinade into small pan or microwave-proof bowl. Bring to boil. Baste pork once or twice with marinade during cooking. Season to taste with salt and pepper before serving.

Yield: 2 servings.