California Bartlett Pears Perfect for the ''French Women Don't Get Fat'' Lifestyle, By Georgeanne Brennan.

SACRAMENTO, Calif. -- We've been hearing that French women don't get fat, yet they eat chocolate, drink Champagne, savor cheeses of all kinds, consume steak and French fries, not to mention ice cream and pastries. What's the secret? Well, part of the secret is eating fruit -- a lot of fruit. In fact, as explained in the current best selling book, French Women Don't Get Fat, by Mierelle Guilano, French women eat far more fruit annually than their American counterparts. They also eat smaller servings, take longer to eat, exercise more, and they tend to eat healthier, non-processed food. Like pears.

Simple, fresh, seasonal fruit is one of the most popular of French desserts, and pears, in season from summer into winter, are a favorite. This year, California Bartlett pears will be available from mid-July through October with growers expecting an excellent crop of small to medium sized fruit -- perfect for the French diet.

Often French women (and men and children too) eat a single, perfectly ripe pear for dessert because it makes a satisfying end to any meal. A slightly more elegant, yet still simple version is Bartlett pear halves poached in red or white wine with cinnamon sticks, then served in a bowl with some of the poaching liquid accompanied by a cookie or two. For a special occasion in a French household, a single slice of a Bartlett pear tart, drizzled with chocolate, might conclude the meal. Since Bartlett pears and chocolate make such an ideal pairing, other special occasion desserts are cups of chocolate mousse, slivers of chocolate cake, and dishes of chocolate ice cream, all topped with slices of fresh Bartlett pears.

Part of the beauty of pears, as French women know, is their versatility. Pears can be just as easily incorporated into salads and main dishes as they can into desserts. For a main dish salad, you might find Bartlett pears combined in a green salad, along with cheese, walnuts, and smoked duck or chicken breast. Roast pork served with a side of Bartlett pear chutney, sauteed pears, or baked Bartlett pear halves brushed with roasting juices brings this favorite fruit to the center of the plate, contributing not only flavor and appearance but good nutrition. Bartlett pears are also a classic pairing with cheeses such as Camembert and Gorgonzola. Slices of Bartlett pear and cheese, plus a little crusty French bread make a simple lunch or part of a salad plate.

Bartlett's are the US consumer's preferred variety, with nearly 90 percent of consumer preferring Bartlett's over any other pear. Pears are exceedingly nutritious, and Bartlett pears, California's most popular pear, are an excellent source of dietary fiber with 4 grams per pear, plus potassium, Vitamin C, and selenium, which is thought to reduce the risk of prostate cancer, as well as lutein, a plant chemical that helps protect your eyes. Additionally a pear has only 100 calories, no cholesterol and is virtually fat free. But best of all, they taste good, and, as French women know, one of the secrets to not getting fat is to eat food that tastes good so that one enjoys every single bite of a small portion.

To ensure you get the top flavor possible from pears, there are a few things to know. Bartlett pears, unlike peaches and nectarines for example, do not ripen on the tree so they are picked when they are "mature" but still firm and green. That means the ripening process has begun but is not yet completed.

Once the pears are purchased, the consumer finished the ripening process by putting green, firm pears or pears turning from green to yellow in a bowl at room temperature, perhaps on the kitchen table or counter. There, they will slowly ripen and color to perfection. Green, firm pears will turn yellow and soften within 4 or 5 days, while those already turning will take only 2 to 3 days. Once the pears have ripened, they can be stored in the refrigerator for almost a week to keep them fresh. Nice ripe pears need to be handled gently, as they bruise easily.

California produces 60 percent of the nation's Bartlett pears, and 32 percent of all the pear varieties, including red pears, grown in the United States. The red Bartlett, whose flavor varies only slightly from the yellow Bartlett, is a variety that came about by accident. Pear trees, like apple trees, produce the occasional varying tree limb that naturally develops a different fruit than the rest of the trees. Some of these "sports" have produced exceptional fruit, like the Red Bartlett, and thus new varieties have been born. Although the Bartlett remains a favorite, perhaps because of its high sugar levels, other varieties such as the russet-skinned Bosc, the French pale yellow classic Comice, and red pears, are all delicious and share the nutritional benefits of pears in general. The Bosc and Comice varieties are also grown in California.

Regardless of variety, as French women will tell you, pears are one of the most delectable and versatile of fruits, and they eat them in every way, from appetizers, salads and main dishes to, of course, desserts. Just remember a few of the secrets of French women - eat what you want in small portions, savor each bite, don't eat in between meals, and don't forget to exercise!

The following recipe for Bruchetta of Bartlett Pear and Gorgonzola is delicious, especially when enjoyed the "French" way with a glass of white wine or champagne. For more recipe ideas visit www.calpear.com or call 916-441-0432.

Note: Georgeanne Brennan is an award-winning food writer, who divides her time between her farm in Northern California and her home in Provence, France. Her many books include: Savoring France, the Food and Flavors of Haute Provence and Potager: Fresh Garden Cooking in the French Style.

Bartlett Pear and Gorgonzola Bruchetta

    Sweet pears compliment the creamy, slightly salty Gorgonzola to
    make a simple appetizer.

    12 slices baguette
    4 ounces mild, creamy Gorgonzola at room temperature
    2 ripe pears, halved, cored, and peeled
    Fresh ground pepper
    Preheat an oven to 400 degrees F.

    Place the baguette slices on a non-stick or ungreased baking
    sheet. Toast until lightly golden, about 10 minutes. Remove and
    set aside.

    Spread each of the toasts with a thin layer of Gorgonzola.

    Slice the pears and then top each of the toasts with them and
    return to the baking sheet.

    Place the baking sheet under the broiler for 2 or 3 minutes, just
    long enough to melt the cheese and warm the pears.

    Garnish with fresh ground pepper

    Makes 12 crostini; serves 4 to 6

    Nutrition Information

    Calories: 66.83
    Protein: 2.42
    Cholesterol: 8.44
    Sodium: 149.10
    Carbohydrates: 7.64
    Fat: 3.48
    Fiber: 1.08
    Sugar: 3.84
    Saturated Fat: 2.09
    Mono: .12
    Poly: .18
    % of fat: 44% of calories from fat