Did you know pears are hard when they arrive at the market because they ripen off the tree from the inside out? When buying them, just apply thumb pressure at the stem end to test for ripeness. You'll know you have a good one when it yields a little to this pressure.

I've always felt they don't get the attention and admiration they deserve. This is probably due to deprivation--the seasonal kind. Pears ripen from late summer through fall. Then along comes all the fall produce and the dazzle of the changing of the seasons and it's easy to overlook them. We're thinking apples and pumpkins--pears, not so much.

And that's such a shame. Pears are a powerhouse fruit, packing fiber, vitamins (C, K, and the B complex) and beneficial plant compounds. This is one fruit that's very efficient at fighting inflammation, promoting gut and heart health, protecting against certain diseases, and even aiding weight loss.

Food researchers advise to be sure to eat the peel, as this is where many of this fruit's beneficial compounds are found.

While we tend to go straight to the dessert category when thinking of pears, they can also play major roles in salads, soups, warm appetizers, and entrees. When paired with savory ingredients like blue cheese, balsamic vinegar, and caramelized onions, pears become a must-have component for some of the best autumnal recipes.

For instance, Melissa, an amateur gourmet cook neighbor, just had us over for a BBQ that featured thin grilled pork chops topped with a diced pear glaze. Holy cow they were good.

And I just found a recipe for a ham and pear panini. Can't wait to try that one. But here's a recipe we'll be trying this very weekend. Pear-topped pizza (thanks to www.allrecipes.com). Pears are teamed up with salty prosciutto and the creamy duo of mozzarella and Swiss cheeses. Move over ham and pineapple! I have a sense this new duo is going to become a family favorite. Here's the recipe--let's try it and compare notes.

Meanwhile, why not dedicate some fruit basket space to this season's pears, whether they're Bosc, Bartlett, D'Anjou, Asian, Forelle, Concorde, Crimson, Comice, or Seckel. We're going to be in for a treat!

Pear and Prosciutto Pizza

Ingredients:

6 cloves garlic
1/2 tablespoon extra-virgin olive oil
2 ripe pears halved and cored
1 tablespoon extra-virgin olive oil
all-purpose flour for dusting
6 ounces shredded Swiss cheese
5 thin slices prosciutto cut into halves
1 (6-ounce) package mozzarella cheese cut into small cubes
salt to taste
black pepper to taste
1/2 tablespoon extra-virgin olive oil

Directions:

Preheat oven to 375 degrees F.

Place the garlic in a small square of aluminum foil. Drizzle olive oil over the garlic. Wrap foil around garlic to seal.

Roast the garlic in the preheated oven until soft, about 20 minutes. Smash roasted cloves with a fork.

Place the pears in a bowl with 1 tablespoon olive oil; toss to coat. Arrange pear slices on a baking sheet.

Bake in hot oven until soft, 10 to 15 minutes.

Raise oven temperature to 400 degrees F. Preheat a pizza stone or baking sheet in the oven.

Lightly dust a flat surface with flour. Roll the prepared pizza crust dough out onto the prepared surface. Dust a baking sheet with cornmeal. Lay the dough onto the prepared baking sheet. Spread the mashed garlic onto the dough; top with the Swiss cheese. Arrange the pears, prosciutto, and mozzarella cheese onto the pizza. Season with salt and pepper. Brush the edges of the crust with the 1/2 tablespoon olive oil.

Bake in preheated oven until the cheese is melted and crust is golden brown, 15 to 20 minutes.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.