Sunday, 12 September 2010
There have been three barren years leading up to this momentous event - one fruit the first year, then a few promising small fruits in the second year were abducted by the neighbourhood squirrel. So I am quite surprised that this year they have made it through a season and look and taste like real pears. And there has been such a good turnout of fruit that I have quite profligately left two to rot - I missed their falling, so the wasps had already started to attack them. The question is what to do with the rest of them? 22 in total, to be precise - which I think qualifies as a bumper crop.
They need to ripen a little off the tree, and will store for a month or so in a cool dark place, but I can't get the image of a pear tarte tatin out of my mind. Pears poached in red wine are also a favourite pudding. But I'd like to try preserving some - I remember my grandmother preserving peaches in Italy and I'm sure the same alcoholic method can be applied to pears. I found some good, if slightly cursory recipes here, but I'd love any tried-and-tested suggestions.
The almost-a-punnet's worth of blueberries is a much easier proposition - blueberry pancakes. No contest.