Pear Bureau Dishes Out Nation's Best Fresh Pear Recipes

Pear Bureau Northwest's national Pear Panache program is returning for a third season, celebrating seven chefs nationwide for their exceptional creativity with fresh pears. The chefs and their unique pear recipes will be unveiled monthly on www.PearPanache.com from September 2008 through March 2009, the height of the fresh pear season.

The winning recipes, which spotlight the wide versatility, flavor profiles and availability of Northwest pears, range from cocktails to appetizers, entrees and desserts.

Vindalho's David Anderson Plates the First Winner: a Sweet and Savory Pear Ginger Chutney.

David Anderson, chef de cuisine at Vindalho (www.vindalho.com) in Portland, Ore., is the September 2008 Pear Panache chef. A rising star in a city brimming with dining destinations, Vindalho is known for its unique "Spice Route" cuisine, combining vibrant spices like black pepper, cloves and cinnamon with chiles, ginger, coconut and herbs, combined in curries and tandoor dishes, all anchored by rice, lentils and flatbreads.

"The underlying theme at Vindalho is paying homage to heirloom recipes from the Indian subcontinent," says Anderson. Though many of the signature flavors of Spice Route cuisine are not native to the Pacific Northwest, the menu at Vindalho is firmly based on locally sourced, seasonal ingredients. "We thrive on the challenge of integrating authentic spices and herbs with fresh Northwest ingredients, including pears."

Anderson's winning pear recipe, a Pear Ginger Chutney, is a modern interpretation of the traditional mango chutney in Indian cuisine. In India, chutney often is made to be eaten fresh, using suitable, strongly flavored ingredients that are locally traditional or seasonally available.

"Pears are an ideal medium for a chutney," explains Anderson. "They can be infused with a multitude of vibrant spices, like cardamom, turmeric and cayenne, yet retain their own distinct flavor."

Anderson's chutney recipe calls for Bartlett or Comice pears. Bartletts offer the quintessential pear flavor and aroma and are available August through January. Comice are available September through February and are prized for their exceptionally sweet, buttery flavor profile. While consumers can readily find many varieties of pears at their local grocery retailer, the exotic spices and herbs used in Indian food are sometimes intimidating, says Anderson, but they aren't as hard-to-find as people may assume.

"The Indian food category has grown tremendously in the past several years," Anderson says. "Niche spices that at one time were only available at specialty stores are now accessible at chain grocers."

A native of Alaska, Anderson graduated with high honors from Western Culinary Institute/Le Cordon Bleu in Portland.

Pear Ginger Chutney (Makes 4 Cups)

4-5 Comice or Bartlett pears, peeled, cored and diced (about 6 cups)
2 tablespoons canola or olive oil
8 whole cloves
4 cardamom pods
2 cinnamon sticks
2 dried arbol chiles
2 tablespoons fennel seeds
1 tablespoon nigella seeds
1 medium onion, finely chopped
2 tablespoons julienne sliced ginger
2 tablespoons garlic, thinly sliced
3/4 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup cider vinegar
1 tablespoon finely chopped ginger
1 tablespoon Kosher salt
1/2 teaspoon cayenne
1/2 teaspoon turmeric

In a medium saucepan, heat oil over medium-high heat. Add whole cloves, cardamom pods, cinnamon sticks, chiles, fennel and nigella seeds. Cook 1 minute or until fragrant. Add onions; saut� until browned. Add julienne ginger and garlic; saut� 3 minutes, stirring frequently. Add remaining ingredients except pears and simmer until slightly syrupy, 10-15 minute