Monday, August 25, 2008

Poires

These are the second batch of poires (pears) from our tree this year. It's a small poirier (pear tree), and it's quite old according to the woman from whom we bought the house.

A few pears from the tree.

The pears are hard as rocks, so we put them in paper bags to ripen them. The first batch ended up in a cake. These, if I'm lucky, will go into a tarte.

And even though we've seen them in the vineyard, I've yet to see une perdrix dans le poirier (a partridge in our pear tree).

9 comments:

  1. ooo! send me some! I've got a great pear tatin recipe!

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  2. hah hah :))

    When you say "very old", how old do you mean? decades or centuries? :)) I wonder how long a poirier would last?

    I love that kind of pear. miam miam!

    Judy

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  3. Your photo is so good. Pears look luxurious...My mother put them in a fruit bowl with bananas for softening. It seemed to work.

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  4. reb, oooh, maybe you would share that recipe?

    judy, it's probably as old as the house. At least 30 yrs, maybe 35.

    claudia, that sounds like a good idea. But since I'm out of bananas, the paper bag should work. And they're in with apples...

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  5. One of my friends claims that if you put apples in a bowl fruit with any other fruit, they'll get ripe in no time. It does work with bananas, but I'm not sure if it does with pears.
    Anyway, they look delicious.
    I love pears

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  6. I love pears! Making poires en croute with caramel inside is a nice dessert,

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  7. They remind me of pears from a tree in our next door neighbor's yard when I was very short. That would make that tree "quite old" as well. And they stayed hard and crisp even when they were ripe enough to eat. Yum. I prefer them to the soft mushy kind.

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  8. Appealing for recipes for pear or apple crumble. Followers of Walt's blog, do you have a favorite?

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  9. claude, I think apples would work.

    rachael, that sounds yummy!

    papa, I like them best cooked, but soft and juicy is good, too.

    cheryl, good idea!

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