Pear-Shaped Perfection

I think anyone who claims to not like pears hasn’t tasted the fruit ripe. Who could resist that flavor of honeysuckle nectar blending with late-harvest wine? Anjou pears, my favorite, are especially succulent and sweet when ripe, though they are tasteless otherwise.

In supermarkets, pears are hard and firm; the texture is protective, to prevent them from being mashed to a pulp in transit. Fortunately, as the fruit softens, it develops its characteristic perfumed taste.

Buying a pear with the intention of eating it that day is bound to be a disappointment. Learn to anticipate. Decorate the kitchen counter with a bowl of pears; arrange the fruit as a table centerpiece. Or, do as the experts suggest and place the pears in a paper bag for a few days. Then when the kitchen smells like an orchard, it’s time to eat or to make this luscious Pear Bread Pudding.

PEAR BREAD PUDDING

3 (3/4-inch-thick) slices white bread

2 eggs

1 cup milk, half and half or whipping cream, or combination

1/4 teaspoon grated nutmeg

2 to 3 tablespoons sugar

2 tablespoons pear liqueur

2 medium-small very ripe pears, peeled, cored and diced into 1-inch cubes

Toast bread slices until light brown in color. Cut into 1-inch cubes. Set aside.

Beat eggs in medium bowl. Add milk and nutmeg and mix well. Add 2 tablespoons sugar and pear liqueur. Add bread and pear cubes and mix gently but well. If pears are not very sweet or if liqueur is dry, add additional 1 tablespoon sugar.

Pour mixture into buttered 2-quart glass bowl. Bake at 325 degrees until knife inserted near center comes out clean and mixture is firm, about 1 hour. Serve warm.

Makes 2 generous or 3 regular servings.