KEY POINTS:
The pear is voluptuous and elegant. It is often the subject of a still life given that the curvilinear form is gorgeous painted. But on this page of course, we are more interested in its culinary merits so I shall stop with the waffling.
There are many varieties of pear, the most common being beurre bosc (the brown one), packham (the green) and doyenne du comice (yellowy brown and most delicious with a large bottom!). The nashi pear is frequently available and often beautifully wrapped in tissue. It has more of a crisp, but juicy, texture.
Pears are good crisp, simply sliced and paired with cheese or used in a salad. The classic combination of pear, rocket and parmesan has stood the test of time but the sweetness also works well with spicy chorizo, chicken, duck, watercress and almonds. Poaching whole pears is also best when the pears are slightly unripe.
When they become ripe though, the fruit is transformed into a fragrant, sweet and juicy delight. Caramelised in butter and sugar with vanilla seeds then baked with a pastry crust is too delicious for words and once you start flipping over those tarte tatins, you'll be impressing all and sundry.
CHEF'S TIP
Pears ripen from the inside out so to test for ripeness, gently press near the stem - if it gives, it is ready.
