Poached or stewed? Mumbai chefs dive into how pears can be used in food this festive season

It's that time of the year when the festive spirit gets people into a different kind of mood as they start planning for Christmas and New Year. The winter doesn't let you forget about it either. Interestingly, the season also brings with it many different kinds of fruits and vegetables, and while apples and strawberries are popular, pears are also easily available. Even though pears often stand out because of their vibrant green colour amid other fruits, city chef Mozanne Karbhari believes it doesn't get the attention it deserves compared to other fruits. "Pears are unique because they bring a subtle sweetness and juiciness to sweet dishes, while their slightly firm texture holds up well in savoury preparations, adding a refreshing element," Karbhari explains.

India boasts of abundant seasonal produce and one that has not one or two but multiple varieties of fresh fruits and vegetables that make it very easy for any person to carry out their culinary experiments. While green leafy vegetables get their due because of their health benefits, even the fruits are consumed in different ways. These are some of the fruits which are more popularly used to make savoury and sweet dishes that we all love. From apple pie to strawberry cakes, and pears that are poached or stewed, the possibilities are endless.

However, people often limit their consumption to its raw form and rarely explore beyond the poached or stewed variations. The chef explains, "Their versatility in both sweet and savoury dishes makes them deserve more culinary exploration. They can bring unique flavours and textures to a variety of dishes beyond being enjoyed raw." Even if it can be done, it is mostly amateur cooks and chefs who dabble with poaching or stewing of the dish. Interestingly, Mumbai chefs are doing a lot more with the fruit, and Karbhari is only one of them.

Veeraj Shenoy, chief operating officer of food and beverage with Imagicaa, run by the Malpani Group, also loves pears, especially because of they are crisp and buttery; the combination of these textures, bring along with them flavours that range from tart and sweet to spicy too, apart from being in different shapes and sizes. He explains, "Crisp pears such as Anjou or Bosc, can add a refreshing crunch to salads, while softer varieties, like Bartlett, work well in compotes and desserts. Furthermore, the juiciness of the fruit complements various sauces and coulis to go with."

Perfect use of pears
Such are the theme park's experiments with the winter fruit that they serve them in three different ways at a restaurant in it. Shenoy explains, "Pears are an integral component of the specially curated cheese boards and perfect accompaniment to the wines served at Arrmada restaurant at Imagicaa Theme Park. We also add this beautiful fruit in our version of Waldorf Salad along with apples and walnuts. Another unique usage is in the Gujarati thali as pear and peanut sabzi (side dish) as the taste notes range from sweet to spicy and umami to the taste buds."

If the theme park's offering is anything to go by about the city's love affair with the fruit, even Karbhari, who is the sous chef at ITC Grand Central says they make use of the fruit in more than one way. She explains, "During this season, we make a Winter Spice Poached Pears for dessert. The pears are poached in a blend of cinnamon, cloves and star anise and served at the end of the meal. In the savouryrealm, we use the seasonal fruit to make a delicious Roasted Pear and Gorgonzola Salad that highlights the fruit's caramelised notes."

On the other hand, Gaurav Malhotra, who is the executive Chef at JW Marriott Mumbai Juhu, uses pears in more than one way too but in dishes unlike Karbhari. He shares, "We uses pears for breakfast pastries like Danish, cupcakes and muffins. We even make different pies and use this as a sauce for meat. Pear chips are for garnishing different dishes." So, when the city chef says pears are his favouriteingredients to work with, we aren't surprised because he says the unique texture and flavour makes it very different from the other fruits and that makes it a reliable ingredient for not only sweet but also savoury dishes.

Among the many dishes, the city-based chef highlights the mouthwatering Chicken in Pear Sauce for its complexity. It is a delightful dish, says Malhotra, that combines the savoury taste of tender chicken with the sweetness of a pear-infused sauce. He further explains, "The succulent chicken is seared to perfection, then bathed in a silky sauce made from ripe pears that adds a unique fruity twist. The natural sugars in the pears caramelise during cooking, creating a balance of flavours." This dish is a perfect blend of savoury and sweet and adventure for those who like to experiment with their food.

Using pears during the festive season
Going by these variations, with the festive season here, there are going to be many experiments even at home by people. If you wonder how to start, Karbhari says pears can be used in a variety of ways. To start with, they can be poached in spiced syrups for a delightful dessert or stewed with warming spices for a comforting side dish. "These techniques enhance the natural sweetness of pears and infuse them with seasonal flavours," she adds.

While there may be a slight hesitation in working with them among some, the Mumbaikar says the time is ripe to put on the chef's hat and enter the kitchen to experiment with the fruit. However, there is a need to clear a fewcommon misconceptions before that. Many people thinkpears need to be fully ripe for cooking, she highlights. However, slightly firmer pears hold up better in certain dishes. Additionally, some may think pears are only suitable for desserts, but they can elevate savoury dishes too. In fact, the chef even recommends one that will appeal to Indians. She says that even though pears may not be traditionally used in many Indian dishes, they can be incorporated into chutneys or salads. "For example, a Spiced Pear Chutney pairs well with Indian bread or as a condiment for grilled meats," she shares.

Malhotra also agrees with Karbhari. He says, "People think that just because pears are fruits, they can only be used in desserts and not in savoury dishes. However, they surprisingly elevate dishes and add flavour as well." Apart from sweet dishes where he says pears can be used to make different fillings for chocolates and even for different cakes and Indian sweets, they can either be paired with roast chicken as a sauce or grilled and served with different vegetables. Interestingly, Malhotra has seen the change from people just eating it raw to the fruit now not only being poached and stewed but also baked to make a large variety of dishes. Beyond that, using it as a garnish, sauce, compote and puree are also currently happening and that is what makes it an interesting fruit in India.

Elsewhere, Shenoy says one of the most favourite cook pears this festive season is grilling with the favourite barbeque. "The smoking and salting really works with the fruit. Baking it into a crumble like an apple would also be a definite yes. Poaching and stewing with wine, and herbs are the most seasonal way for the festive dinners across. Sauté sliced pears in brown butter with fresh sage until they caramelise, and this savoury sauce when added to pasta, makes for a simple yet elegant dish. You can also stew diced pears mixed with fresh or dried cranberries, sugar, and ginger make for a heavenly dish." While Karbhari says a Spiced Pear Chutney can easily be made to appeal to the Indian palate, Shenoy gives it a twist with a Gingered Pear and Cranberry Chutney. This, he says, is the flavourful accompaniment for roasted turkey or ham during festive meals.

Apart from pairing well with cheeses such as blue cheese or goat cheese, Shenoy says you can also experiment withnuts like walnuts or almonds, herbs such as thyme or rosemary, and proteins such as pork or poultry this festive season. The fact that pears are a good source of dietary fibre, vitamins, and antioxidants only boosts their nutritional profile because it adds a healthy element to both sweet and savoury dishes, appealing to those looking for wholesome options in their meals. So, imagine when he comes across misconceptions that pears can be used for desserts only, or are just crunchy, bland, and difficult to work with. He not only recommends making a filling for stuffing into a paratha but also tells you to experiment with a Pear and Coconut Kheer, Pear Kadi, Spiced Pear Lassi, and innovating with the classic Indian chaat by making a Masala Pear & Pomegranate Chaat this winter season.