Yo­tam Ot­tolenghi

The Guardian - Feast - - Feast -

There is lit­tle I love more than a per­fect pear; but­tery, sweet, ever so slightly grainy – and a king on its throne when sit­ting on a hunk of salty cheese. Pear trees are com­mon enough here in Bri­tain, but the per­fect pear is still elu­sive, with un­der-ripe fruit of­ten the norm on shop shelves. But worry not: less than per­fect pears can be trans­formed. In to­day’s cheese­cake, they don a robe of am­ber caramel; in the cook­ies, a fir­mish tex­ture helps them stand up against white choco­late. And if you’re lucky enough to come across that royal per­fect pear, just gob­ble it up right away – or make my pear, stem gin­ger and se­same cake.

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