I started to peel the pears and noticed they were soft - no biggy right? I can put them in something and baked them and all will be well. Then I cut them in half and they were seriously brown. So out they went. I panicked, this was a dessert for someone who was coming over to have dinner with us. I really didn't have much at home to use in the way of fruit (which I adore using). But on the weekend I had bought a couple of Asian Pears (Nashi Pears for the Aussies).A while ago I went out with a friend and fellow baker Jamie to a place downtown called 'Taste'. It's attached to the art gallery SAM (Seattle Art Museum) www.tastesam.com/cafe_taste.aspx. We just wanted dessert, and they actually had some great desserts. One of them was a pie with an Asian Pear filling. It was pretty delicious. The pears kept their shape, and they had an unusually flavor, it was served with a side of cinnamon ice cream that complimented the pie nicely. Having being inspired (and admittedly desperate) I peeled, sliced and used the Asian pears. However they weren't the most flavorsome choice pears, and they weren't particularly moist, so I added rosemary and some pear liquor and well it worked. It had an interesting flavor mostly due to the addition of the rosemary - it was nearly savory. I think a cinnamon ice-cream or even a apple cider sorbet would have worked well with this one. Maybe next time I'll try that?
1 comment:
whata nice recipe. Realy interestng combinations of flavours. never imagined rosemary goes well with pears :)
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