Episode Guide: Pears in Oregon Img

In 2005, the Oregon legislature named the pear the state fruit as Oregon’s climate and soil allow pears of many varieties to thrive. Capri visits an orchard owned by a Japanese American family whose founders were  held captive in an internment camp during WWII and she learns different ways pears can be prepared. 

Third-generation pear orchardist, Gordy Sato shows Capri around his orchard, lets her sample pre-ripened pears and makes a batch of his famous ginger-pear martinis. Read more about Gordy Sato here. Follow Grody on Instagram

Gordy’s Ginger Pear Martini Recipe

Enjoy a refreshing pear martini, infused with the warm spice of ginger and the bright zest of limoncello, garnished with a slice of ripe Anjou pear.


  • 1 1/2 jiggers pear juice, infused with ginger root pieces
  • 2 jiggers HR distillers vodka (optional: infused with habaneros) 
  • 1 jigger ginger ale
  • 1/2 jigger limoncello
  • A slice of ripe Anjou pear, for garnish


  1. Infuse the Pear Juice: Soak pieces of ginger root in pear juice for at least a few hours, preferably overnight, to infuse the flavor.
  2. Mix the Drink: In a cocktail shaker filled with ice, combine the infused pear juice, vodka, ginger ale, and limoncello.
  3. Shake: Shake well until the mixture is thoroughly chilled.
  4. Garnish and Serve: Strain the martini into a chilled glass. Garnish with a slice of ripe Anjou pear.

Mount View Orchard & The Grateful Vineyard

Capri visits Mount View Orchard & The Grateful Vineyard, run by husband-and-wife duo Trina (Katrina) Alexander and Kenny Rogers Galloway. Check out Trina’s farm blog.  

Mount View Orchard Pear Pizza 


  • Semolina (coarse flour made of durum wheat) pizza dough
  • Olive Oil 
  • Bacon
  • Gorgonzola cheese 
  • Mozzarella cheese 
  • Reduced balsamic drizzle 
  • Caramelized Onions
  • Red Anjou pear slices (or any pear variety you like — peels on!)


  1. Spread out the pizza dough and drizzle with olive oil. 
  2. Top with pears, onions, and bacon bits. Lightly sprinkle with mozzarella and gorgonzola. 
  3. Bake at 600 degrees in a fire pizza oven for about 5 minutes. (If you’re baking at home, Bake pizza at 400ºF for 10 minutes.)
  4. Finish by drizzling reduced balsamic glaze. 

Pear Eau De Vie

Capri visits Clear Creek Distillery, the first distillery in Oregon and of very few in the USA making Eau de Vie or fruit brandy in the French tradition. Caitlin Bartlemay is the head distiller at Clear Creek carrying on the traditions and recipes of founder Stephen MCarthy, who passed away in early 2023. Their flagship product, the pear eau de vie has been described as “an orchard in a bottle” by the New York Times due to its “explosively intense” aroma. Every bottle contains 30 lbs of pears and yeast, nothing else. They use the “ugly fruit” deemed unfit to be sold to consumers and they even offer a limited number of bottles with whole pears inside. They create these PIBs or pear-in-bottles by placing bottles on trees when the fruit are very small and let the pears grow up inside the bottle. 

More about Caitlin. Follow Caitlin on Instagram

Pears for Community Building

Capri visits Steve Masingila, a Kenyan-American with 25 acres of pears, who donates his harvest to food banks and schools via his “Bridging Cultures” program. Families gather to pick pears, make juice, and enjoy Mary’s pear galette. Capri learns to make the galette and participates in the communal harvesting and juicing event with Steve, his son Paul, and other families.

Mary’s Famous Pear Galette


  • 1 homemade or store-bought pie crust
  • 2-3 ripe pears, thinly sliced
  • 2 tablespoons clear gel (or cornstarch as a substitute)
  • 1/2 cup sugar
  • 1/2 teaspoon ground nutmeg


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Filling: In a bowl, combine the thinly sliced pears, clear gel (or cornstarch), sugar, and nutmeg. Gently toss to coat the pear slices evenly.
  3. Assemble the Galette: Roll out the pie crust on a lightly floured surface into a 12-inch circle.
  4. Transfer the crust to a baking sheet lined with parchment paper.
  5. Arrange the pear mixture in the center of the crust, leaving a 2-inch border around the edges.
  6. Fold the edges of the crust over the pears, overlapping slightly, to create a rustic look.
  7. Bake: Bake in the preheated oven for about 25 minutes, or until the crust is golden brown and the pears are tender.
  8. Serve: Let the galette cool slightly before serving. Enjoy warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.

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