Batter Licker

November 10, 2011

savory pear soup with crispy pancetta and blue cheese

There are few things I find less appetizing than an overripe pear (except, perhaps, brown bananas, but even those are salvageable). From the cloying sweetness to a texture that manages to be mushy, mealy and gritty all at the same time, pears are one of few barely-past-its-prime pieces of produce that I’d prefer to just toss into the compost bin rather than find a creative way to save.

And yet, almost every time I purchase pears, I go overboard and, despite my best intentions, am unable to get through all of them in time. It doesn’t seem to matter whether I buy eight or three; the Law of Pears Ripening Faster than Kristen Can Eat Them inevitably kicks in.

Apparently the same law applies to free pears. Thanks to my friend and fellow food-lover Elaine‘s recommendation, Frog Hollow Farm sent me a six pack of Warren pears to sample. I frequent their urban farm stand at the Ferry Building, and I love pears, so I was excited to dig in.

I promptly devoured three of them, raw and unadorned.

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I might have been generous enough to share the fourth pear with Jay. Or maybe I demolished that one too. I really can’t recall. My memory is as foggy on that matter as Bill Clinton’s was regarding extramarital affairs. But what I do remember is the pears’ sweet flavor and creamy texture – none of that graininess I usually try to ignore or mask in Bartlett pears.

Then I got married, ran away to Sonoma for half a week, and took couple days to come down from my newlywed love cloud and readjust to real life. Finally, I remembered the two remaining pears. (more…)

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