This yummy dessert begins with canned pears

You’re in good shape if you have a supply of canned fruits in the pantry that you can reach for to add pizazz to simple meals. Today we’re highlighting pears.

Last year the Pacific Northwest Canned Pear Service released the results of a study it did of the eating habits of America’s youth, especially of ‘tweens, kids aged 6 to 12. It found, as its sixth-grade “Ambassador,” Danielle Finn, told me, that ‘tweens said they would eat more healthful “things” if they were easy to make or reach. And what could be easier to reach than a can of fruit? Pears are found diced, sliced, halved and cut in chunks, in heavy or light syrup, water, natural pear juice or other fruit juices. Many cans carry Kosher certification symbols.

Fruit — and vegetables — for canning are harvested at the peak of ripeness so you are assured of full flavor, texture and color.

The convenience of canned pears make them a boon for the cook who needs a new angle for an entree, side dish, condiment or salad. And, let’s not forget dessert. They solo deliciously, or can be topped with ice cream, whipped cream, syrups, sauces, crushed cookies or leftover-cake crumbs.

For our Sweet Pear Crepes, make your own crepes or buy them ready to use. Or, even use thin pancakes. The Baked Pear Pudding is another yummy dessert made quick and easy with biscuit mix.

Sweet Pear Crepes

2 (15-ounce) cans sliced pears

2 tablespoons pear juice

1 tablespoon butter

2 tablespoons brown sugar

1 teaspoon fresh lemon juice

1 teaspoon vanilla extract

1 medium banana, cubed

1 package (8 crepes) store-bought crepes.

Drain pears thoroughly, reserving juice.

In skillet, combine 2 tablespoons pear juice, butter, brown sugar, lemon juice and vanilla. Cook, stirring, over high heat until boiling. Stir in pear slices and banana chunks; heat about 2 minutes, stirring frequently to coat fruit well. Place ½ to 2/3 cup fruit mixture on each crepe. Fold crepes over, forming a triangle. If desired, top with a dollop of a mixture of 1 cup ricotta cheese, 2 tablespoons pear juice and 1 tablespoon powdered sugar. Makes 4 servings.

Baked Pear Pudding

1 (15-ounce) can sliced or chunked pears

1 cup biscuit mix

1/4 cup chopped nuts

1/4 teaspoon cinnamon

1/2 cup brown sugar

2 tablespoons butter

1 teaspoon grated lemon zest

2 tablespoons lemon juice

Drain and chop pears, reserving 1 cup pear syrup.

Toss together biscuit mix, nuts, cinnamon and pears. Place pear mixture in shallow baking dish. Combine reserved pear syrup, brown sugar and butter. Heat to boiling. Add grated lemon zest and lemon juice. Pour over pear mixture. Bake in 375 F oven 30 minutes. Makes 4 servings.