How to Prepare an Asian Pear


Asian pears have a rich, floral flavor with elegant subtleties of honey, vanilla and caramel, depending on the species. Popular varieties include Shinseiki, Kosui and Chojuro, which can be found at local farmer's markets and Asian specialty stores. Most Asian pears turn a golden yellow color when ripe and are at peak flavor in early September. Though Asian pears make tasty snacks when eaten raw, an oven-warmed recipe can make the perfect meal for early autumn.

Step 1

Preheat the oven to 350 degrees F.

Step 2

Thinly slice Asian pears and onions approximately ¼ inch thick. Be sure to remove and dispose of cores.

Step 3

Chop walnuts coarsely.

Step 4

Caramelize the onions while the oven warms. Heat vegetable oil in a skillet over medium-high heat and add the onions. Onions should be cut in slices no more than ¼ inch thick. Let cook for about five minutes and add sugar and red wine vinegar. Sauté together for about three minutes until onions are golden brown. Set aside.

Step 5

Brush olive oil onto the flatbread until there is a thin, shiny coat.

Step 6

Cover the bread with pear slices and caramelized onions.

Step 7

Sprinkle with blue cheese and coarsely chopped walnuts.

Step 8

Place on a flat pan and bake in oven for approximately 12 to 15 minutes, or until the cheese is melted and the pears are soft.

Step 9

Carefully remove from the oven and serve immediately.

Tips and Warnings

  • Always protect your hands when handling hot baking sheets.

Things You'll Need

  • 1 ¾ cups Asian pears
  • 1 cup walnuts
  • ½ cup blue cheese
  • 4 flatbreads
  • 2 tbsp. extra-virgin olive oil
  • 2 tbsp. vegetable oil
  • 1 large Vidalia onion
  • 1 tbsp. sugar
  • 2 tbsp. red wine vinegar
  • Baking sheet


  • Los Angeles Times: Asian Pears
  • The Foodie: What's Fresh in September
  • San Francisco Chronicle: Sweet, Crisp Asian Pears
Keywords: prepare asian pear, cook asian pear, asian pear

About this Author

Kelsey Erin Shipman has worked as a travel writer, poet, journalist and award-winning photographer since 2004. Her work has appeared in various newspapers, magazines and journals. Shipman has also authored three collections of poetry: "Cold Days," "Bastante" and "Short Poems." She earned a Bachelor of Arts in philosophy from Southwestern University.