Issue 11: Pears
Note to myself: Never make promises on deadlines. I am officially the best procrastinator on this island. At least, I’m good at submitting late posts, that’s something to probably ‘brag’ about.
Okay, I digress.
In this household, we consume apples almost on a daily basis (even our dog loved them). If you peep into our fridge, there is a probability of 99% that there will be an apple over a pear. Compared to the crisp apple, there was a lack of crunchiness to be found in pears, they tend to be grainy and break down into a pulpy mush the moment you bite into them. Or perhaps, we have just been eating overripe pears to fully experience the actual lushness of the fruit. For that very reason, we figured it’s time we gave these voluptuous pears the attention they deserve.
That saying, we shouldn’t have put the pear against the apple. They are both utterly different in terms of texture, fragrance and taste. While an apple delivers punchy fruity notes, the pear offers subdued honeyed and floral flavours. The pear is like the awkward introverted kid in a party beside the boisterous loud apple, but in an one-on-one setting, you’ll find that the pear has a quiet confidence that will mesmerise and inspire. (Wow, I just made myself connect to pears on an endearing level now.)
With a determination to showcase the pear in its full glory, we surfed through the internet hoping to get a local supplier of pears but it seems our weather probably doesn’t permit the growing of pear trees. So it was off to scouring the markets for them. It’s good (and a little sad) to know that out of more than 400 varieties of pears, there is only a handful available to the public. And maybe because it’s not grown locally, the list is a lot shorter as compared to pear-growing countries. Our grocery notebook spotted the common Asian pear that is available all year round, and the occasional Packham, Conference, Anjou and Forelle, and the blink-and-you’ll-miss-it Bosc and Williams.
Sadly, while we were shopping around for these sensual babies, the only varieties we could get our hands on were the Conference and Packham. The first is an elongated fruit with freckled skin and is a great cooking pear, while the latter is a succulent bottom-heavy variety best eaten raw. Our bakes used plenty of the Conference while we kept the Packhams for after-dinner refreshments.
We have paired pears with both savoury and sweet dishes before, and found the contrast of having pear present in a savoury dish most satisfying. Especially in salads with pungent blue cheeses and nuts. They go very well with spice like cinnamon, nutmeg and ginger; are lovely companions to pork and game; and definitely shine alongside chocolate. In fact, pears such a versatile fruit, I wonder why we haven’t actually cooked them more. Pies, cakes, jams, tarts and biscuits, or even poached – they are no stranger to a dessert table.
Now, our Dad keeps stealing our Conference pears. Looks like we found a convert.