Fall harvest season continues, and this week it’s all about pears. Unlike many fruits, pears are often picked before they’re fully ripe and continue to ripen on the kitchen counter. That makes them worth keeping an eye on - one day firm, and seemingly the next day perfect!

Pears are delicious on their own (and high in fibre, vitamins and minerals - keep the skin on for maximum benefit), but they’re also wonderful for baking. When you have a few getting very ripe, dice them up and add them to this old-fashioned gingerbread. Sweet pears, molasses and warm spices are a perfect combination for a cool fall day.

Grandmother’s Delicious Gingerbread Ingredients 2 eggs, room temperature 1 cup brown sugar 1 cup fancy molasses ½ cup melted shortening or margarine 2¾ cups all-purpose flour 1 Tbsp ground ginger 1½ tsp cinnamon ½ tsp salt ½ tsp allspice ½ tsp cloves 1 cup buttermilk, room temperature 2 tsp baking soda 2 Tbsp boiling water 1½ cups peeled, diced ripe pears, dusted lightly with flour Beat eggs and sugar until creamy.

Add molasses and shortening. Combine dry ingredients and add alternately with buttermilk. Dissolve baking soda in hot water and mix in.

Fold in pears. Spread into a greased 9×13-inch pan. Bake at 350°F (175°C) for 40-45 minutes, or until done.

Serve warm with whipped cream and/or caramel sauce. And speaking of pears-there’s a pear on SFB’s Nourishing Community Tile Wall! For $250, choose a fruit or vegetable tile and become part of the Nourish Centre for years to come.

Kathryn Howden, RD, Executive Director, Strathcona Food Bank