Since pears don't ripen on the tree, they should be picked full sized and firm, then left out at room temperature to ripen for a few more days. They’re best eaten when the flesh is soft and full of sweet syrupy juice. Though ripe pears are delicious on their own, caramelizing them turns the humble fruit into a rich side that compliments any hearty fall dish, like our roasted wild boar sausage, and creamy potato mash.
Styling and Recipe Assistants: Ly Thanh Le & Meredith Grey
3 large russet potatoes, peeled and cubed
1 cup heavy cream
1 stick unsalted butter, cubed
Salt and pepper to taste
6-8 small Seckel Pears
1/2 cup granulated sugar
3 tablespoons apple cider vinegar
4-6 wild boar sausages or any other venison sausage variation.
Place the potatoes in a large stockpot and fill with enough water to cover them by about two inches. Season generously with salt. Bring the water to a boil and then reduce to moderate low heat, simmering until the potatoes are tender, about 30 minutes. Drain them and set aside in a large bowl. In a small saucepan over medium heat, whisk cream and butter to almost boiling, and then turn off the heat. Mash the potatoes in a large bowl, slowly adding the cream mixture until well combined. Salt and pepper to taste.
For the caramelized pears, cut the pears into halves. Stir the sugar and the vinegar together in a medium saucepan over moderate heat until slightly caramelized, about 4-5 minutes. Put the pear halves into the saucepan and simmer until tender and brown on the edges.
Grill the sausages in a cast iron pan over moderate heat until golden brown, for about 5-6 minutes. Serve with potato mash and a few halves of the caramelized pears.