Oregon Pear 75

Oregon Pear 75
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

Ryan Magarian’s autumn-based cocktail calls for pear brandy and dry Champagne, two flavors that will enhance your palate during dinner. The drink is light enough not to overwhelm the meal, but sweet enough (thanks to the pear brandy) to complement fall fruit flavors that are present in most side dishes, especially apple-spiked gravy.


1 ounce pear brandy, such as Clear Creek (www.clearcreekdistillery.com)

½ ounce fresh lemon juice

½ ounce simple syrup

4 ounces brut Champagne

Peach bitters, such as Fee Brothers (optional)

Slice of dried pear, for garnish (optional)


In cocktail shaker filled with ice, add brandy, lemon juice, and simple syrup.

Shake vigorously for about 6 seconds, then strain into flute and add Champagne.

Top with two dashes bitters.

Spear dried pear with toothpick and rest on rim of glass. 

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.