For a fruit lover like me, this is the most wonderful time of the year. When I saw baskets full of beautiful B.C. Bartlett pears at the Farmers’ Market, my heart leapt a little. These sweet and juicy pears are in season now, and they taste so good.
My love for pears runs deep. Pears whisper their flavour, rather than shout it from the rooftops like the stone fruits currently having their moment. Pears are the underdogs of the fruit world, and I kind of love them for that.
Pears are what I remember eating as a kid while riding with my mom in the grain truck, as my dad was combining the fields of wheat on our Saskatchewan farm. It’s funny how one sniff of a pear can take me back there. Food is definitely tied to memories, and vice versa.
The pear is often overlooked by its crunchier cousin, the apple. Pears are quieter, more gentle of nature and texture. But don’t let their mild flavour and pretty shape fool you into thinking there is nothing to the pear. Quite the contrary.
Pears are a powerhouse of nutrition. Because they are high in fibre, they are also superstars when it comes to lowering cholesterol. Pears are rich in anti-inflammatory flavonoids, a great source of Vitamin C, and have few calories — about 100 calories in each. Pears are picked when underripe, but take no time at all to ripen at home. Watch their progress closely, though, as they can one day be too firm, then a few days later their flesh will have that unpleasant grittiness of overripe fruit.
Gently press the neck to ensure the perfect, juicy ripeness, then store in the refrigerator to maintain that perfection for a few days longer. The window of pear perfection is a short one, but one most definitely worth opening in late summer and autumn.
Pears lend themselves well to all manner of baked goods, but to switch things up a little I decided to add sliced pears to a savoury flatbread of sorts. Other key players are creamy brie, salty prosciutto, floral honey and earthy walnuts, so you know it’s going to be a flatbread to remember. There’s a little salty and a little sweet, and everything comes together in no time flat.
I love using packaged Naan bread as a base — it’s pretty much a blank canvas for all kinds of delicious things. I brushed the bread with a little olive oil and let it hang out in a 400F oven for about five minutes, just so the crust gets nice and crispy. No one likes a soggy bottom, right?
Next, just tear up brie and scatter it on the crust. Layer in prosciutto and some slices of firm yet ripe pears. If the pears are overly ripe, the flatbread will be too juicy, so try to avoid that. You’ll need two small pears or one large pear, depending on the sizes available at the market.
Walnuts might be an odd thing to add to a flatbread, but they bring a lovely crunch and I really can’t imagine eating this without them.
Grind some fresh black pepper over everything, then bake in the oven for about 10-12 minutes, until the cheese is melted, the prosciutto is crisp and the pears are soft. Remove from the oven and give a generous drizzle of your favourite honey and scatter with fresh thyme leaves.
These flatbreads are so good for late summer entertaining — just cut into wedges and serve on a platter. Or, they make a lovely light supper or lunch — just add a green salad if you wish, and a glass of your favourite bubbles.
I love no-fuss summer snacks like this. Not only do the flatbreads look pretty, but the complementary flavours and textures of the Bartlett pears, prosciutto, brie and walnuts turned a plain crust into something extraordinary.
Pear and Prosciutto Flatbread with Brie
1 package of two Naan breads (garlic or plain)
1 Tbsp olive oil
150 grams of brie cheese, torn
1-2 ripe yet firm Bartlett pears, thinly sliced
100 grams prosciutto, torn
1/4 cup chopped walnuts
Freshly ground black pepper
2 Tbsp liquid honey
2 tsp fresh thyme leaves
1. Preheat the oven to 400 F. Line a baking sheet with parchment paper.
2. Place the Naan bread on the baking sheet and brush with the olive oil.
Bake for five minutes until golden brown.
3. Scatter the brie over the bread. Arrange pears slices on top, along with the prosciutto. Add the walnuts and black pepper. Bake for about 10-12 minutes on the centre rack in the oven. When done, the brie will be melted, the pears soft and the prosciutto crispy.
4. Remove from the oven and drizzle with honey. Finish by sprinkling on the thyme leaves. Cut into wedges and serve immediately.
Serves two as a main or four as an appetizer.
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