Recently, on one of the last few warm days of fall, we strolled over to the farmers’ market where we found some beautiful seckel pears. These tiny pears are adorable, but often people find it difficult to know how to use them. Usually we bake with them, but this time we thought it would be nice to pair them with something savory. Either way, be sure to utilize them in a way that shows off both their delicious flavor and miniature size.
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