On regular ILX we had an apple tribute thread, but I might be so bold as to say the pear is the greater fruit. I just enjoyed a rather large, juicy green pear (anjou, I think)—always refreshing, but a good red anjou pear is both deilcious and aesthetically beautiful. I’ll settle for those thinner more brownish pears (bartlett?) but they’re kind of like the red delicious apple of pears. I’ve noticed a wider variety of small exotic pears—forelles and others. I need to try them, but they tend to be pricey.
the bosc, the comice, the tiny seckel
mmmmmmmm
Oh yeah, bosc are the skinny brown ones I’m not so crazy about. Comice are great though.
They can be really nice. I don’t know that there is a pear as nasty as a red delicious apple though.
Yeah, I suppose you’re right. Pears win again!
The problem with pears is that they have a very narrow window of ripeness.
But when that window is open, heavenly sunset streams through and a Blue Velvet-style mechanical bird sings to you while pear juice spills all over you.
sweeter. more complex. but less durable. and less various?
pear for me equals comice, but seckels are fun too.
One of the great things about juicy ripe pears is how you can eat practically the entire thing. The inedible part of the core is so tiny.
I like the hard bosc pears.
Asian pears anyone?
I have yet to meet a worthy asian pear. They smell divine, but the taste has not delivered. I love the luscious texture of a ripe pear, so the crispiness of an asian pear is a disconnect. They are more apple-like than pearish, to me.
I am indifferent to pears, almost to the point of active dislike. Preserves on a biscuit, maybe, sometimes, but that’s about it.
jaq otm, pears isnt sposda crunch. A perfectly ripe brown pear is the king of all fruit, sharing the throne with perfectly ripe peach.
a slice of gouda and a slice of pear on a water cracker = awesome.
pears and bleu cheese in a salad!
comice are great, but i now prefer the Taylor’s Gold Pear, which is a mutation of the comice. They have a slightly firmer texture, but with all the sweetness.
“A natural mutation of Doyenne du Comice, this russet Comice was first discovered by Michael King-Turner in his Riwaka orchard near Nelson, New Zealand, in 1986. This new russet pear is now available in limited quantities in some markets in the United States and has been named Taylor’s Gold. When first discovered, this Comice mutation was instantly relished for its extra good flavor. New Zealand growers say the Taylor’s Gold pear likes and prefers cooler climates, similar to the climates in some areas of the Pacific Northwest. The Pacific Coast regions of the United States grow nearly ninety-eight percent of the domestic pear crop marketed today. California, Oregon and Washington are major pear producers.”
Taking advantage of a raer opportunity to say:
kenan to thread!
Growing up, we had pear trees in our yard, until my dad accidentally sprayed them with roundup instead of pesticide. Poor pear trees.
The ultimate praise would be if this thread went you-know-what-shaped.
Got a slew of pears in my latest organic basket today. Hmm, what to try with them...
I love a conference pear but they are not ready till january really. When they are though the make a lovely pear, walnut, rocket and goats cheese salad with a light cider vinegar and walnut oil dressing. Also good on pizza with walnut and gorgonzola (no tomato).
Hmm, what to try with them...
Photographs, obv.
I love pears but they are so difficult to eat. :-(
The dribble of juice down the chin is what it is all about.
I love a conference pear but they are not ready till january really. When they are though the make a lovely pear, walnut, rocket and goats cheese salad with a light cider vinegar and walnut oil dressing. Also good on pizza with walnut and gorgonzola (no tomato).
Oh yes. Throw in a couple of strawberries as well, and it’s yum city.
In what universe are pears and strawberries ripe at the same time, you’re just doing this to wind me up aren’t you.
Sometimes I hover right over the sink when eating super-juicy pears.
Pears are my favourite fruit. My Mum cooks them with honey and thyme, which is delish.
I think I’ll have to try that.
You put four in a large pan and let them bubble away slowly with the lid on. I think there’s some white wine involved too.
Oh god, I had lovely pears earlier this week. Comice or Conference—can’t remember which. But they were ripe to the point of bursting sweet lovely goodness all over my face like a hott boy.
xpost—Wow, is that what a “poached pear” is? I never really was sure, except I remember that if I’d be at some fancy dinner event (wedding, bar mitzvah etc.) with my folks when I was a kid, I would always be bummed if there was a poached pear because it wasn’t a “real” dessert. Obv. I’ve changed my tune by now.
pears also good poached in red wine or port.
peas can just fuck right off
PEARS!
fuck
Scottish person in not liking fruit and swearing a bit shockah :)
Bah.
I brought a pear for lunch, and it’s not ripe. :-(
My thread appears to have predicted a pear trend—both Absolut and Grey Goose are now heavily promoting pear-flavored vodkas.
Juicy Pear Jellybellies are the best Jellybellies.
Scottish person in not liking fruit and swearing a bit shockah :)
Also add “...and only ingesting pears in the form of teeth-rottingly sweet alcohol” :)
(that “pears can just fuck off” thing is from Eddie Izzard, about the window of ripeness as referred to by jaymc)