Seasonal fruits are always great as a snack or when incorporated into delicious desserts. Available nearly all year round, pears are an excellent source of fiber and a good source of vitamin C. Try the following recipe with your favorite variety of pears.

Ahladopita (Pear Pie)

For the pastry:

1 cup flour

2 tablespoons sugar

1/4 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons cold, unsalted butter

1 large egg, beaten

For the filling:

5 poached pears, recipe follows

For the walnut cream:

1 cup walnuts

1/2 cup light brown sugar

1/4 teaspoon cinnamon

A pinch of salt

6 tablespoons butter at room temperature

2 eggs

1/4 cup flour

1/2 teaspoon baking powder

1/2 cup walnuts, finely chopped

To make the pastry, in a mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter and stir in the beaten egg with a fork until dough forms. Wrap the dough in plastic wrap and refrigerate while making the poached pears and walnut filling.

Process 1 cup walnuts, the brown sugar, cinnamon, and the pinch of salt in a food processor until finely ground. Add the butter and eggs and pulse until smooth. Add the flour and baking powder and pulse until mixed and creamy. Stir in the chopped walnuts and set aside. Preheat the oven to 350 degrees. Roll out the dough to a 13-inch diameter circle. Place the dough in a 10-inch tart pan or pie plate and trim the edges flush with the top rim of the tart pan. Fill with the walnut cream, place the sliced poached pears on top in a decorative pattern with one poached pear in the center and eight pear halves all around. Bake in the preheated 350-degree oven for about 30-35 minutes or until set and golden brown. If preferred, brush with apricot jam for a shiny finish to the dessert or dust with confectioners’ sugar. Serve warm with a scoop of your favorite ice cream.

Poached Pears

4-5 medium pears, peeled, cored and sliced thinly

1/4 cup sugar

1/2 cup sweet red wine, Mavrodafni works well

1/4 cup water

2 inch cinnamon stick

2-3 whole cloves (optional)

2-3 inches orange peel

In a saucepan, stir together the sugar, wine, and water. Add the cinnamon stick, cloves – if using, and the orange peel. Bring to a boil over medium high heat, then add the pears and reduce heat to medium. Simmer until the pears are tender, about 5-10 minutes, depending on the ripeness of the pears. If desired, cover the saucepan while simmering, but keep an eye on it to avoid boiling over. Remove cinnamon stick, cloves, and orange peel. Serve warm or at room temperature with ice cream, whipped cream, or yogurt, and drizzle with a few spoons of the poaching liquid. For a non-alcoholic version, substitute orange juice for the wine in the recipe. Store any leftovers in the refrigerator and enjoy the poached pears chilled. For the classic dessert Pears Helene, drain the poached pears of their liquid and serve with vanilla ice cream topped with hot fudge sauce.