from Fine Cooking #108, p. 60-65
I’m a shopaholic. Not for clothes or jewelry or shoes, but for food. I can’t drive by a farmers’ market, or even a favorite grocery store, without stopping to see what looks good. And perfect in-season pears are a fall favorite that always make it into my basket.
Not only are pears great for eating out of hand, but I love cooking with them, too. There are so many wonderful varieties to choose from, each with its own flavor, texture, and aroma. Some, like Boscs and Seckels, are firm enough to be poached or braised, while others, like Comice pears, should be barely heated so they retain their delicious bite.
These recipes, which show off pears in both sweet and savory ways, suggest specific varieties, but adventurous cooks will get a kick out of trying any of the many pears available now. Lucky for me—and my shopping habit—the possibilities in the kitchen are endless.
|Gorgonzola and Hazelnut Stuffed Pears with Pancetta Crisps and Mâche||Pear Fritters with Lemon and Ginger|
|Wild Rice with Pears, Sausage, and Candied Pecans||Pear, Cranberry, and Blood Orange Mostarda|
|Veal Chops with Pears and Green Peppercorn Sauce|
Photos: Scott Phillips