Deep thought on eating a pear from the market
A perfectly ripe, fresh local Bartlett pear tastes remarkably like a canned pear.
About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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Comments
That is the best reason to get heritage pears I've heard yet.
That is so, so sad.
Posted by: Lissa | September 12, 2009 12:40 PM
I think the canning companies can take that as a complement. Or maybe its just that a pear really isn't a delicate fruit. I'm not really a fan of pears, so I'll defer to those who are.
Posted by: Frequent Little Italy Restaurant Visitor | September 12, 2009 1:18 PM
Canned pear: syrupy cooked taste, mushy, bland, monotonous
Good fresh pear: aromatic, varied texture in each bite, refreshing, sweet with just a touch of tartness, sensual.
There is no comparison
Posted by: Nick | September 12, 2009 4:08 PM
FLIRV--there is nothing more delicate than a fully ripe pear. On our honeymoon in Europe (many years ago) my husband purchased a bag of luscious ripe pears. By the time we got to the train station he was carrying a bag of juice.
Posted by: Dahlink | September 13, 2009 7:56 AM
Have been buying "Moonglow" pears sold by Lewis Orchards at the Columbia Farmers' Market on Thursdays at the East Columbia Library. Even when ripe, they look green; however, the taste and texture are divine.
Posted by: KD Wiz | September 13, 2009 7:54 PM
I was SO surprised the other day to see organic Seckel pears in the Safeway, of all places! They were a tad under-ripe, which is fine, because I prefer to ripen pears at home. They ripened in about two days, and were WONderful! I have very fond memories of Dad bringing home paper bags of Italian prune plums or Seckel pears, and the two of us gorging on them at the kitchen sink.
Posted by: Dottie | September 17, 2009 12:24 AM