I love pears. When I was a child my mother would often serve up tinned fruit with Carnation Milk as a dessert. Among the choices were cling peaches, apricot halves, pineapple chunks and Bartlett pear halves, all drenched in sugar syrup. Pears were always my favourite.
I used to treat myself to Italian Passacrassana pears when I was driving – so juicy.
I love the way pears ripen once picked rather than on the tree.
Pears are delicious served with any cheese.
Valerie makes a stunning pear, almond frangipane tart using a recipe from the River Cafe. But for me the king of pear desserts is the Tarte Tatin. The “upside-down” tart, made with apples or pears, is an ancient speciality of Sologne and is found throughout Orléanais.” Made famous but not invented by the hotelier sisters Tatin . This is a Gordon Ramsay recipe using puff pastry. The featured image is pears, poached in sweet white spanish wine and saffron.
