Picka Pecka Pears – Oregon

As the official state fruit of Oregon, pears are one of the oldest cultivated fruits. Pears were probably brought to this part of the country by early colonists. They thrive in the Northwest due to ideal growing conditions which include volcanic soil, warm days and cool nights. Pears are the state’s number one tree fruit crop and Oregon

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is ranked second in the U.S. for fresh pear production, according to USA Pears. At only 100 calories each, the pear is a good source of vitamin C and provides almost a quarter of the daily value for fiber.

Pears have a delicate flavor that marries well with savory dishes, especially cheese. This appetizer is delicious and looks impressive, but it’s easy to prepare.

If you’re planning a visit to Oregon, check out the Columbia Gorge Wine and Pear Fest, May 17-18, 2014, in Hood River.

Baked Brie en Croute with Pears

Recipe courtesy of USA Pears, used with permission.


  • 2 Bosc Pears, peeled, cored and sliced thin
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1/4 cup cream sherry
  • 1/8 teaspoon ground nutmeg
  • 1 sheet frozen puff pastry, thawed
  • 1 8-ounce Brie cheese round
  • 1 egg, beaten
  • 2 tablespoons milk


Preheat oven to 400 degrees. Spray baking sheet with cooking spray. In large pan, sauté pears with water, sugar, sherry and nutmeg, until pears are tender and almost all the moisture has evaporated. Roll out puff pastry so that it is large enough to completely wrap around Brie. Place pear mixture in center of pastry, then Brie on top. In small bowl, combine beaten egg and milk to make egg wash. Brush egg wash around edges of pastry and fold edges to totally wrap around the pears and Brie. Flip pastry-wrapped Brie over on to baking sheet. Brush sides and top with remaining egg wash. Bake 35-40 minutes, or until golden brown. Serve warm.