Behind my parents’ house, there are two pear trees. When they planted them in their beautiful garden, several years ago, they thought they’d be picking a few pears in the fall, no more than that. Enough to make a pie or two, a small cake, or maybe eat a few as is. Plus, fruit trees are just so lovely.
Little did they know that pear trees are very fertile. With only two timber beauties in the yard, they were picking pears by the hundreds. Needless to say, at our place, pear season is the new apple season. My mother shares her bountiful pickings with neighbours, friends, family… Our kitchen is like a factory. On top of making dozens of pear pies for the winter, she makes cakes, jams, sauces, pizzas, and even at that she still has more than she can shake a stick at!
Since they’ve become masters of all things pear, this year they said to me: You really have to try pear fries!
Me, hesitant: Fries?
Them: Yeah, yeah! With flavoured yogurt, it’s to die for!
And what a great idea it was. Thanks to them, my fridge is loaded with pears, and thanks to you, I have to get creative with yogurt! So let’s get to it, pear fries it is!
And my parents weren’t kidding. So good! Out with the sweet potatoes, in with pear fries!
- As needed canola oil (quantity dependent on size of deep fryer)
- 2 tbsp. (30 ml) Oikos Greek yogurt with honey
- 1 fresh sage leaf, thinly chopped
- ¼ tsp. (1 ml) ground black pepper
- 2 ripe pears, still firm
- As needed flour
- Fleur de sel (optional)
- Preheat the deep fryer (with the canola oil) to 375°F (190°C).
- In a small bowl, mix the yogurt, chopped sage and black pepper. Keep cool.
- Cut the pears into quarters with the skin on, then remove the heart and stem. Cut into thin strips (about 0.5 cm thick).
- Roll the fries in the flour and remove any excess.
- Cook the pears in the deep fryer, until golden (it should only take a few minutes, so keep an eye out).
- Transfer the pear fries into a dish covered with paper towel and serve with honey-sage yogurt. Those who like salty may want to try sprinkling a little fleur de sel on the fries. Now dig in!