From Too Many Chefs -

August 28, 2004
lovely pears

The visit of a friend from out of town brought five of us together for a quick meal - we wanted to eat well, but easily.

Of course, pasta to the rescue - some fresh tomatoes from the market, a few basil leaves from the garden, garlic, salt...perfetto!

The new-found, quick treat came with dessert. My lucky friend has a heavily laden pear tree just outside her back door.

We picked the most ripe green-brown bulbs and chopped them up while the pasta water was boiling. Into the oven they went with a simple crumb topping - butter, sugar, flour, a little cinnamon. (We also made a peach and cinnamon-basil fruit crisp - same simple topping plus a touch of nutmeg...also delicious).

By the time we were finished with pasta, salad, and garlic-kissed, olive-oiled toast, the pears were bubbling in their juices. The surprise came when I sipped a bit of pinot noir right after a bite of those pears, still slightly crisp and not overly sweet.

The combination was incredible. I'd never had the mix before - was it the touch of cinnamon? the almost but not quite ripeness of the fruit? the intensity brought on with the oven's stewing? or magic?

Posted by Corrie in Indy at August 28, 2004 2:47 PM | TrackBack