Part of my attraction is the shape. There is a specific word for it – Pyriform. Not only a good scrabble word, but more germane – it is the adjective used to describe objects that are pear shaped. Women who possess pyriform bodies – wide hips tapering slowing up to a long elegant neck, very attractive - throw in bifocals and a Masters Degree and that might be my dream match. Conversely, men with skinny shoulders perched atop an extra large waist, not so attractive.
People can pretty much ferment and distill anything they want but when the French take Williams pears, what we call Bartlett Pears in the US, and apply the distiller's craft, the classic eau de vie – water of life – poire is produced. Occasionally, you will find a full pear inside a brandy bottle – this is done by tying empty bottles around pear blossoms in the spring and letting nature take it from there. I once heard a distiller claim this method yields about a 2-5% success rate – True? Possibly. Justification for the $80 - 100 price tag, definitely.
Although other fruit will do the job, I like layering pears in my bread pudding and spiking the custard with the aforementioned poire – Last week’s Saucyman commenter, platelicker, might have missed the birthday bread pudding (because any bastard can have a cake) but rest assured platelicker, you can order a bread pudding to go. Even though it is my favorite dessert in the world, pears aren’t limited to bread pudding - cored, poached in red wine, filled w/ mascarpone & drizzled w/honey is elegant and tasty. Chocolate or chocolate mousse can be worked into a poached pear equation easily if that is the way you roll. And a Thanksgiving favorite from the saucykitchen - sliced poached pears on top of a vanilla scented crème anglaise, packaged in pyriform piece of puff pastry.
Pears aren’t limited to the sweet side of the kitchen. Savory pears make a good match with salty strong cheeses like pecorino but the fruit has have a affinity with blue cheese – Stilton, Roquefort and gorgonzola are all make for a beautiful match or if you prefer, pairing. Pears sliced thin, placed on top of yeasted buckwheat pancakes and topped with crème fresh is a pretty good substitute for those who don’t have a caviar lifestyle or fish egg inclination. Pears, chopped in big pieces then braised with Napa Cabbage and saki or rice wine vinegar makes for an excellent bed to hold a piece sesame & wasabi crusted salmon. A ripe pear, pureed with walnut oil makes for a very nice salad dressing for bitter lettuces like radicchio or endive.
This week, Portland Farmers Market, is offering a chance to win a $100 gift card from Powell’s Books and a gift box of pears to the person who tweets their favorite way to eat a pear. If you can think of a better way to have a pear and more importantly, express your desire in 140 characters, join the contest. More info at the Market Website or twitter
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