17 April 2011

PEARS

I am loving the tree-ripened pears in the farmers markets right now. At Matakana I have been buying some brilliant crimson-red skinned pears that are delicious. But stuck in the city this weekend, I have come home from the farmers markets with three varieties all worth eating.

Pears are at their best when they begin to turn yellow, unlike apples which tend to become floury once the skin is yellowish.

In the bowl pictured here the greenish hued pears with brown marks on their skin are Conference variety. They are quite grainy, but very popular with children apparently as they are crunchy with good mild flavour and lots of juice.

The very large brownish gold pear is a Beurre Bosc which is a buttery pear (just wouldn't you know that by the name!) which is a good for eating and even better for cooking.

And the pear that has the green golden hue and sits at the back of the bowl is a Doyenne du Comice pear. To me it's the Kate Middleton of pears - the name on everyone's lips and absolutely the star of the moment. I love Doyenne du Comice for the perfume, the flavour and the juice that runs down my chin when they are at their optimum. Yum!

(And in case you're wondering, yes, those roses are from my garden.)