CASTAGNA CHEF MATT LIGHTNER DEMONSTRATES THE BEST WAY TO ENJOY PACIFIC NORTHWEST INGREDIENTS: TOGETHER

Northwest Pears join Oregon Hazelnuts in a Decadent Yet Simple Holiday Dessert

PORTLAND, Ore. – November 11, 2010 – Known for his deft use of regional ingredients that gives diners a profound “sense of place,” Chef Matt Lightner finds year-round inspiration in the ingredients indigenous to his home of Oregon. As executive chef at Portland’s acclaimed Castagna Restaurant, Lightner creates his menu by letting local ingredients lead the way. Chief among them this season: Pacific Northwest pears.

“As soon as the first fresh pears are harvested from orchards around the region, we begin to incorporate them into the menu,” says Lightner. “Pears are extremely versatile. Their flavors can stand alone, or blend effortlessly with other ingredients.”

In particular, Lightner enjoys pairing pears with Oregon hazelnuts, as he has in his latest fall dessert: Caramelized Pears with Hazelnut Butter.

“This dessert is simple to make, but stunning enough to serve at upcoming holiday meals,” suggests Lightner. “It serves as a beautiful addition to the Thanksgiving table.”

The recipe calls for two simple preparations that Lightner says shouldn’t intimidate even the most novice cooks: making homemade caramel and hazelnut butter.

“Making caramel and hazelnut butter from scratch may sound complicated, but they’re simpler than they sound,” promises Lightner. “From making the caramel and hazelnut butter to caramelizing the pears and rolling them in hazelnut butter, the entire dessert takes less than 45 minutes to prepare.”

The recipe’s caramelizing technique works best with fruits that boast natural sugars, like pears. Lightner’s recipe calls for the Bosc variety, his personal favorite. “They’ve got a beautiful aroma and smooth texture, and really hold up during cooking.”

Chef Lightner calls Oregon home, which, along with neighboring Washington State, grows 84 percent of the nation’s fresh pear crop. His creative cuisine has gained significant attention over the past year. Food & Wine magazine selected him as one of the 2010 Best New Chefs in America, and he also was nominated for a 2010 Rising Star chef award by the James Beard Foundation.

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. For fresh pear recipes, nutrition facts and short films featuring Washington and Oregon pear growers, visit www.usapears.org and www.pearpanache.com.

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Caramelized Bosc Pears with Hazelnut Butter

• Caramelized Pears
• 3 firm, ripe Bosc pears
• 1 cup sugar
• ½ cup water
• 1 vanilla bean, split and scraped
• ¼ teaspoon cream of tartar or squeeze of fresh lemon juice
• 2 tablespoons unsalted butter
• Hazelnut Butter
• ¾ cup hazelnuts, lightly toasted and skinned
• 2 tablespoons olive oil
• 2 tablespoons granulated sugar
• ½ teaspoon salt
• Good quality ice cream or whipped cream (optional)

Peel and halve the pears, leaving the stem intact on one of the halves. Set aside.

To make the caramel, place the sugar, water and vanilla bean seeds in a nonreactive, shallow, wide, heavy-bottomed saucepan with a lid. Add the cream of tartar or lemon juice and stir together until the sugar is completely moistened. Heat the mixture over medium heat, covered, until the sugar has completely dissolved and the syrup begins to bubble. Remove the lid, increase the heat slightly and allow the syrup to boil undisturbed until it turns golden. Add the butter and swirl until combined and color is uniform.

Carefully place the pear halves in the caramel, cut side down. Cook over medium heat, occasionally basting the pears with caramel, until the sauce begins to attach itself to the pears and give them color, about 15 minutes. Carefully transfer the pear halves to a small sheet tray lined with foil or parchment paper and drizzle with the remaining caramel sauce. Cool at room temperature.

While the pears are cooling, make the hazelnut butter. Preheat the oven to 350 degrees and spread the hazelnuts on a small pan. Toast the nuts until they are lightly golden and aromatic, about 8 minutes. Cool completely, set aside 1/4 cup and transfer the remaining 1/2 cup hazelnuts to a blender or food processor. Add the olive oil, sugar and salt and blend briefly on low speed. Gradually increase the speed until a smooth paste forms, adding water 1 tablespoon at a time to achieve the right consistency, slightly looser than peanut butter. (The hazelnut butter should coat the back of a spoon.)

To serve, lightly crush the reserved hazelnuts with the back of a sauté pan, being certain to leave them coarse. Drain excess caramel from pear halves, coat them with hazelnut butter and roll in the crushed nuts. Serve warm or at room temperature with vanilla ice cream or lightly whipped cream.

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Media Contact: Cristie Mather, Director of Communications, Pear Bureau Northwest

503-652-9720; cmather@usapears.com

Pear Bureau Northwest prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, age, sex, religion, political beliefs, or disability.  Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc.) should contact the Pear Bureau at (503) 652-9720.