As so often happens, last time we were at my parents’ house there was a box of pears to deal with. I took what I thought was a modest assortment and hoped they wouldn’t all ripen at once. So far, so good – only two came ripe this week, although I did have to put them in the fridge until I was ready for them.
We had already made and eaten a pear custard pie not long ago, so this pair of pears was treated to our other usual preparation: poached in sugar water in the oven, then stuffed with a mixture of chopped pecans, sugar, brandy, vanilla and sour cream. Unbelievably, this recipe came out of a Betty Crocker cookbook, but it really is a winner: tender, sweet, hot pears with a rich crunchy filling – what’s not to like?
