Make pears into a snack

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Pears are a nutrient-dense, fat free food, an excellent source of fiber, and have vitamin C for only 100 calories per serving. Pear snacking is healthy and can help fill you up and keep you satisfied.

When the weather is warmer, there will be a greater number of high-quality fruit at a “snackable” size – perfect for throwing in a lunchbox, purse or string bag on the way out the door.

Fruit Napoleon

Prep Time: 15 minutes

Servings: 4

1/2 cup nonfat plain Greek yogurt

1 tablespoon honey

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 Granny Smith apple

1 USA Pear

1/4 cup creamy peanut butter

1/4cup seedless raisins, plus 4 teaspoons for garnish

In a small bowl, combine the yogurt, honey, cinnamon, and nutmeg. Quarter the apple and pear and remove the core. Slice each quarter into 4 thin slices. To build the napoleon, lay 4 pear slices onto each of 4 plates. The pear slices should be facing in the same direction and touching each other to create the bottom layer of the napoleon. Top with 1 tablespoon of peanut butter and, using the back of a spoon, spread evenly to coat. Sprinkle over 1 tablespoon of the raisins. Layer 4 apple slices over the peanut butter and raisins. Spoon over 1 tablespoon of the yogurt mixture and, using the back of a spoon, spread evenly to coat. Sprinkle 1 teaspoon of the raisins over the yogurt to garnish. Serve immediately.

Calories: 218

Total Fat: 8g (Saturated Fat: 2g)

Cholesterol: 0mg

Carbohydrates 34g

Protein 7g

Fiber: 4g

Sodium: 91mg

Barbecue Pork Pear and Cheddar Quesadillas

Prep Time: 20 minutes

Cook Time: 12 minutes

Servings: 4

Here is a quick quesadilla recipe that makes great use of leftover pork, ripe autumn pears, and cheddar cheese. The combination of these three ingredients is so delicious, it just might become your favorite afternoon snack. These quesadillas are a great use of leftover ribs from your favorite barbecue joint. If you’ve never made your own barbecue sauce, try your hand at Pear Barbecue Sauce with Chile and Spice to use for this recipe and double the pear punch.

6 ounces cooked, shredded pork

2 tablespoons barbecue sauce, plus more for dipping

4 flour tortillas (8-inch size)

4 ounces cheddar cheese, grated

1 large, ripe USA Pear, such as Anjou or Bosc, sliced

Cilantro, chopped, for garnish

Preheat the oven to 400 degrees. Mix the shredded pork with the barbecue sauce and microwave for 1 Ω – 2 minutes to warm. Set aside until ready to use. Lay out two of the tortillas in a single layer on a sheet pan. Sprinkle the tortillas with half of the cheese. Divide the warm pork between the two tortillas. Next, arrange the pear slices around the tortillas as evenly as possible, and then top the pear slices with the remaining cheese. Lastly, place the remaining two tortillas atop the cheese layer and transfer to the oven. Bake the quesadillas for 10-12 minutes, or until the tortillas begin to crisp lightly. Remove from the oven and allow to cool slightly. Transfer the quesadilla to a cutting board and slice into quarters. Sprinkle with chopped cilantro and serve immediately with more barbecue sauce for dipping.

Pear and Prosciutto

Prep Time: 15 minutes

Servings: 4

Easy pear recipe “hacks” help you simplify fresh snacking. Any way you slice a pear, you’ve got all the ingredients for a tasty, nutritious treat.

1 ripe USA Pear

8 slices prosciutto

Your favorite greens. We like Watercress. (optional)

Slice the pear. Place a small sprig of greens on top of each slice. Wrap with Prosciutto and enjoy.

Double Gouda Fondue

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 6

Fondue

12 ounces hard pear cider

8 ounces soft gouda cheese, grated

8 ounces aged, firm gouda cheese, grated

1 tablespoon cornstarch

Pinch of nutmeg (more if desired)

1/4 teaspoon salt

Freshly ground black pepper

For serving

5USA Pears, such as Bartlett, Red Bartlett, Anjou or Starkrimson

Pour the pear cider into a heavy-bottomed saucepan and bring to a simmer over medium heat. Toss the grated cheeses with the cornstarch until well coated. Add the cheese and cornstarch mixture to the simmering cider, one handful at a time, whisking constantly. Once all of the cheese has been added and the mixture is creamy, add the nutmeg, salt, and pepper. Reduce the heat to low and cover while you slice your pears. Whisk the fondue again and transfer to a fondue pot. Serve immediately with the pears for dipping.