Pear season in Missouri is late summer through fall, and chef Craig von Foerster at Harvest has a pickled pear recipe that will have your guests asking for seconds and have you feeling like a pro in the kitchen.
Recipe courtesy Craig von Foerster of Harvest
1 cup white wine vinegar
1 cup sugar
2 Kieffer pears
Heat vinegar and sugar in a small pot until the sugar dissolves. Peel, core and cut the pears into 6 wedges each. Place the pear slices in the vinegar solution, and simmer for 5 minutes or until cooked through. Once tender, serve with a hearty protein like a pork chop topped with mustard butter (see below for recipe) and roasted butternut squash.
¼ cup unsalted butter, room temperature
1 tablespoon grain mustard
1 teaspoon dijon mustard
Add all ingredients to a metal bowl and whisk until well combined. Chill and serve on top of a warm pork chop.