ingredient of the month

PEARS

Did you know that there are more than 5,000 varieties of pears? Like apples, each pear variety has its own flavour and texture, and most are simply delicious eaten out of hand. For cooking, however, some are better than others. Firm-fleshed varieties like Bosc, Forelle and Bartlett pears are ideal poached, pan-fried or in pies. For jams, opt for a very sweet pear like Comice. And the Flemish Beauty, which oxidizes very little when it’s cut (so it doesn’t go brown), is perfect in salads and on cheese platters. Pears may bruise easily, but thanks to Mother Nature, these juicy fruits are better harvested when they’re hard, and improve their flavour and texture after picking. To check if a pear is ripe, apply gentle pressure near the stem. If it gives slightly, it’s probably ready to be eaten.