Peeling and Cutting the Pears
Choose pears that are smooth, shiny, and firm. When you’re choosing pears for your steaming, make sure they are ripe and not rotten. The best way to choose good pears is to pick them up, feel them, and to look for any dark bruising. Good pears will be smooth and firm, but not too hard. Choose pears with bright, shiny skin. Some light bruising is normal, but dark bruising may mean the pear is mushy and will go bad quickly. Some pears are sold unripe, and this is okay. Unripe pears feel very hard when you squeeze them. You can ripen your pears at home by storing them in a paper bag at room temperature with a ripe banana or apple. Depending on the type of pears you bought, this may take 4-10 days. Bartlett pears are similar to bananas; they change color from green to yellow when they are ripe and ready to eat. The best types of pears to stem are bosc, Anjou, and French butter pears because they tend to keep their shape when cooked.
Wash and soak your pears in cold water and vinegar. Before eating any kind of fruit or vegetable, it is important to thoroughly wash them. Vinegar can be used to wash fruit because it will completely remove bacteria. To wash your pears, fill up your clean sink with water and add 1 cup (240 mL) of vinegar. Add your pears and stir all of them together in the sink. Let them soak for 10 minutes to remove the wax and dirty film that covers the pears. Rinse the pears with water cool water after they’ve finished soaking. Make sure your sink is clean before soaking the pears. All you need to do is wipe the sink down with liquid dish soap on a clean, damp cloth. Rinse the soap from the sink when you’re finished cleaning. Dry your pears off when you’re finished soaking them.
Remove the skin with a vegetable peeler. Before steaming your pears, you’ll want to peel the skin. To use a vegetable peeler, hold the pear in one hand and the peeler in the other. Use the peeler scrape the skin off from the top of the pear down to the bottom. Continue this motion of peeling from the top to the bottom of the pear, working your way around until all of the skin is gone. If you don’t have a vegetable peeler, you can use a paring knife for easy peeling. Use the knife in the same way as the vegetable peeler by slowly cutting away the skin. Make sure to cut away from your body.
Core and chop the pears. To core a pear, lay it down on its side and use a knife to cut right down the middle lengthwise. Once it’s cut in half use a knife to cut out the stem on the bottom. Use your fingers to pull out the stem and its string at the top of the pear. Then, using a small spoon or melon baller, scoop out the core in the center. Finally, cut your pear into slices or quarters, depending on what your recipe calls for. The core is a small, round area that contains the seeds.
Steaming Your Pears on the Stove
Fill your pan with 1 to 2 inches (2.5 to 5.1 cm) of water and set to boil. Steaming pears, or any food for that matter, does not require much water. All you’ll need is 1 inch (2.5 cm) in the bottom of the pan. Set it on the stove and put it on medium-high until it starts to boil.
Place the pears in the steamer basket over the boiling water. As the water continues to boil, put your pear slices in the steamer basket and place them in the pan. Since you only put 1 inch (2.5 cm) or so of water in the pan, your pears won't be touching the water. Cover your pan with a lid and let the pears steam.
Steam the pears for 5-15 minutes until they are tender. The time it takes for your pears to tenderize depends on how small you cut the pieces. If you kept your pears in halves, it may take 10-12 minutes. If you cut your pears into small cubes, it may take as little as 5 minutes for them to be tender. When they’re ready, they should pierce easily with a toothpick. Leave them in the steamer for up to 15 minutes for puree or baby food.
Remove your pears from the heat to cool down. Once your pears are tender to your liking, remove the pan from the stove so they can cool down. It’s important to let them cool completely before further preparing or serving.
Using a Microwave
Place the sliced pears in a microwave-safe container. Make sure the dish you use for steaming is microwave-safe. Stick with glass, ceramic, or plastic containers labeled “microwave-safe.” The container you choose needs to have an air-tight lid, and it must be big enough to hold all of your pears. Place your pears inside, making sure they have enough room and you’re able to fit the lid securely on top. Avoid cold-storage plastic bowls, foam-insulated bowls, and dishes with metallic paint or trim.
Add ⁄4 cup (59 mL) of water and cover the dish. After you add the pears, pour in ⁄4 cup (59 mL) of water at the bottom of the bowl. The water provides moisture for the pears to steam. Put the lid on the container over the pears, making sure it is secure.
Microwave the pears on high for 3 minutes, then stir them. Place the container in the microwave and set for 3 minutes. Make sure to set your microwave to the highest power level. After the first 3 minutes are up, take the container out and stir the pears and water with a spoon. Be very careful when you take the container out of the microwave, it will be very hot. Let it cool down for a minute before you take it out to stir the pears.
Put the pears back in the microwave for an additional 3-6 minutes. After stirring, put the container back in the microwave for additional steaming. The amount of time you steam the pears depends on the size of the pear slices. If you left the pears in halves, cook for longer; up to 6 minutes. If you cut the pears into small pieces, microwave for 3 minutes. Check the pears once they’re finished in the microwave make sure they are tender. If not, put the lid back on and microwave for another minute.
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