Canned pears: Ready when you are

While you will find many varieties of fresh pears all year, you can be sure you’re getting the cream of the crop when you buy them in cans. There’s no waiting for the fruit to ripen. They’re ready when you are.

Let’s say you’ve just read a tempting recipe calling for pears. You go to the fruit bowl, but the pears you bought yesterday just aren’t ripe enough. Sure, in a couple of days they will be luscious and juicy, but you want to try that recipe now. If you don’t have canned pears on hand, put them on your shopping list so you can try the recipes that follow.

The spicy Pear Gingerbread is not only a great dessert and a delicious afternoon snack with a glass of milk, but, omitting the whipped cream, it’s good for breakfast.

The Berry Pear Crisp is so easy because the flavoring has been done for you in the canned blueberry pie filling and in the flavored instant oatmeal. Preparation takes only 10 minutes, and the oven does the rest.

Pear Gingerbread

2 tablespoons butter, softened

1/2 cup sugar

1/2 cup molasses

1 3/4 cups all-purpose baking mix

3 teaspoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup hot water

2 large eggs, beaten

1 (15-ounce) can Pacific Northwest Pears, Chunky Ready-Cut, well-drained

Fresh whipped cream or whipped topping (optional)

1. Preheat oven to 350 F.

2. In large bowl, cream together butter and sugar. Stir in molasses until well blended; set aside. In another bowl, mix together baking mix, ginger, cinnamon and cloves. Alternately add dry ingredients and hot water to molasses mixture; beat until mixture is smooth. Whisk in eggs.

3. Spread batter into a greased 13-by-9-by-2-inch baking pan. Evenly sprinkle cut pears over batter. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool completely before serving. If desired, serve each portion with a dollop of whipped cream. Makes 10 to 12 servings.

Serving Suggestion: Sprinkle a little cinnamon over dollop of whipped cream and garnish with a sprig of fresh mint.

Berry Pear Crisps With A Twist

1 (1 pound 5-ounce) can blueberry pie filling

1 1/2 teaspoons fresh grated lemon peel

2 (15-ounce) cans Pacific Northwest canned pear halves, well-drained

3 (1.5-ounce) packaged instant oatmeal, maple and brown sugar flavor

1/4 cup chilled sweet butter

Preheat oven to 400 F.

Combine blueberry pie filling with grated lemon peel. Spread filling mixture into a greased 11-by-7-by-2-inch baking pan. Arrange pear halves over filling, round sides up; set aside. In a food processor, pulse together oatmeal and butter until combined and crumbly, about 8 seconds. Sprinkle oatmeal mixture around the pears and the edge of the pan. Bake, uncovered, for 35 to 40 minutes or until oatmeal is golden brown. Cool 20 minutes before serving warm. Makes 8 to 10 servings.

•Serving suggestion: Finish this great dessert with a simple garnish. Dollop each serving with fresh whipped cream; top with curl of lemon zest.