Pear Archive

Friday, December 25, 2009

pear bread

pear bread

A year and a half ago, an Op-Ed ruined bananas for me. Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. Apples grow in the fall. Oranges grow by grandma’s house in Florida. And bananas grow in… corporation-cleared rainforest in Latin America by laborers deprived of worker’s rights, an economic condition reinforced by heavy-handed military tactics? Egads, people, I so didn’t learn that side of the story as a kid.

pears, eggs, dry ingredientspears, ready to grategrated pearready to bake

Look, I didn’t give up bananas that day; they’re still sliced them into my oatmeal, over my cottage cheese and eaten to occasionally convince myself that it’s not a real dessert I’m craving, and I’m not here to nudge you to either. But there has been a whole lot less banana bread in my life since last year, and I’ve missed it. Yet you can imagine my surprise realizing that most of what made banana bread awesome for me had little to do with bananas, something I discovered making pear bread last week.

letting it snow

Continued after the jump »

Tuesday, December 8, 2009

vanilla roasted pears

vanilla roasted pears

I think this should be your new favorite way to show off. If your dinner parties are anything like mine, dessert arrives with more of a whimper than a bang. Oh yes, that trifle looks lovely, that cheesecake is most certainly the bomb, most people are probably thinking, but I just crawled out of a vat of deeply braised short ribs and I’m gasping for air. Doctor, gimme an apple, stat! I forgot what fresh food looks like.

pears aplenty
bosc peelings

Except, what was that you said about butter and sugar? Oohkay, sure, I’ll have a little bite. I mean, what’s a meal that doesn’t end with a sweet note? None that I want to be part of, to be honest. But when you want to unlock sweetness’s hold on richness, oh friends, please do this.

peeled, halved, cored, stems removed

Continued after the jump »

Thursday, January 22, 2009

bittersweet chocolate and pear cake

torta di pere

Almost two years ago, Alex and I met friends for dinner at Al Di La, an always-packed, funky mom-and-pop Italian restaurant in Park Slope that not only doesn’t take reservations, it has no room for you to stand around while you wait for one (unless you go to the adjacent wine bar). It helps to know someone who works there.

Continued after the jump »

Sunday, November 16, 2008

winter fruit salad

winter fruit salad

Are fruit salads one of these things that I assume everyone in the world makes, but really, it is just my family? It could be, but I still think they’re essential. There is nothing better to break up a brunch of cheesy baked eggs and breakfast bread puddings, and dessert courses that seem to be a chain of pies, gooey brownies and cakes than than a big bowl of fruit. Of course, a bowl of whole fruit rarely works as anything but a centerpiece, and this is where the salad part comes in.

Continued after the jump »

Wednesday, February 20, 2008

pear and almond tart

pear almond tart

A lot more than anyone should, I fixate on Paris. It’s not just that we got engaged there, returned a little over a year later just because we missed it and scheme to find a way to expat ourselves there one day or at least for a couple years; no, that would be too obvious. My obsession lies with the fact that, as with all things we pine for, the grass just seems so much greener over there, from the Velib bikes to the old buildings which are never crushed to make room for fugly glass and concrete monoliths, and do I even need to get started about the respect given to artisan crafts from pastry to bread baking?

Continued after the jump »