26 January 2010

What shall I do with these pears?

Category: Recipes  |  Post by: Andrea Wong
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La cigale :: So D'lish. New Zealand's food blog website. www.dlish.co.nzOver the weekend, I went to my favourite market, La Cigale (in Parnell, Auckland) for a spot of breakfast (raspberry danish, yum!) and to pick up some food for the week. I like to go to markets like these with an open mind. Wandering around the market, I pick up what looks fresh and tasty.

This week I spotted some deliciously red-coloured pears at the vege stand. I couldn't resist buying some, even though all I really wanted to do is photograph them :). But, since I do have these lovely fresh pears now, I'm wondering what shall I do with them?

Shall it be something savoury like a pear, walnut and blue cheese salad? Or something sweet like a pear tart tartin?

What shall I do with these lovely red pears?

I'd love to hear your suggestions, please do let me know.

Red pears :: So D'lish. New Zealand's food blog website. www.dlish.co.nz

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  • 29/01/2010 9:35 p.m.
    *** Andrea Wong ***

    @Sarah - I think that I'll definitely do a pear salad, 'tis the season for salads after all.
    @KiwiJac - I'll have to note the name of the pears when I go back to the market this weekend :)
    @Melanie - a pear and ginger crumble sounds so yum, especially when had with a huge scoop of vanilla ice cream!
  • 28/01/2010 7:10 p.m.
    Sarah

    I'd go with a salad, finely sliced so you can enjoy the colour of the skin without it being chewy (I find the red-skinned ones tougher). :-)

    The next time I have a surfeit of pears, I'm going to do a curried pear soup (or possibly curried pear and butternut squash). :-)
  • 28/01/2010 3:30 p.m.
    KiwiJac

    Oh what a food dilemma – fresh VS cooked, savoury VS sweet.
    Your beautiful photos make these blushing burgundy pears look too good to eat!
    What is the pear variety? Do you know?
    Me thinks Seckel (sweetest of all the pears), otherwise D’Anjou (often called Anjou).

    PS: when you're next in Sydney, you must try mango Danish pastry.
  • 26/01/2010 5:56 p.m.
    Melanie Harris

    Well most would say poach in white wine but I'm inclined to: grate into oats and cook with porridge and ginger.
    Pear and ginger are divine and I love them in a crumble with ginger and cloves with a sorbet for summer such as lemon or mango.
    I also make a lovely sliced pear salad with rocket or mesclun, blue cheese and walnuts with a very light red wine vinaigrette.