Article

Putting pears on the menu

Through the use of a shelf-stable product, operators can expand their ingredient options.

July 12, 2009 by Valerie Killifer — senior editor, NetWorld Alliance

When Vancouver, Wash.-based Burgerville launched its partnership with food processor Truitt Brothers, Fuji apples became a large component of the burger chain's fall menu lineup.

Menu items using Fuji apples from Washington State's Yakima and Columbia counties included Caramel Apples milkshakes, sundaes and smoothies.

The two companies are looking to partner once again — this time utilizing Truitt's pears and cherries.

These items have been featured on menu items for restaurants that range from Panera Bread to California Pizza Kitchen, thanks in part to shelf-stable packaging that gives once seasonal menu items year-round opportunities.

For example, Truitt's pears come sealed in a plastic jar that give the product a nine-month shelf life that does not require refrigeration or freezing, said Rod Friesen, national accounts representative for Truitt Bros.

The pears are cored and pre-sliced for easy menu application in restaurants other than fine dining.

"When you're looking at fine dining, pears are one of the top menu items, after fine dining it drops off the map and is non existent. We think it's because people can't handle it in the back of the house," Friesen said.

According to Mintel Menu Insights, there were 21 menu items in the fine dining category that featured pears. Two menu items each featuring pears were tracked in the casual dining, fast casual and quick-service space, despite an abundance of menu options for their use.

Here are a few recipes from Truitt Bros. showcasing how pears can be used on the menu:

Gorgonzola Chicken & Pear Salad

Romaine blend topped with marinated grilled chicken, Tru Flavors D'Anjou Pear Slices, roasted walnuts, crumbled Gorgonzola cheese, tomatoes, croutons and a fat free raspberry vinaigrette dressing.

Oregon D 'Anjou Pear Salad with White Balsamic Pear Vinaigrette

Yield 16-20 servings (1 buffet platter)

2 cups balsamic pear vinaigrette (recipe follows)

16 cups mixed field greens

2 cups candied walnuts (recipe follows)

1 ½ cups Oregon bleu cheese, crumbled (or other high quality bleu)

2 cups croutons, plain

20 each Tru Flavors pear wedges sliced in 3rds

At time of service, toss greens, walnuts, and croutons with the dressing, arrange on a large shallow salad platter.Sprinkle the bleu cheese crumbles and arrange the pear slices on top of the salad.

White Balsamic Pear Vinaigrette

Yield: 4 Â¼ cups

10 oz. pear juice (drained from jar)

4 oz. white balsamic vinegar

8 each Tru Flavors Pear wedges

12 oz. vegetable oil

1 tbsp. kosher salt

Place pear juice, vinegar and pears in a blender and puree.

Slowly add oil to emulsify. Season with salt.

Candied Walnuts

Yield: 3 Â¼ cups

1 lb. walnut halves