Wednesday, December 22, 2010

Martin Sec



Do winter pears ever make an appearance at your house during the holidays?
A crinkly brown sack of full of Martin Sec pears always finds its way into our kitchen this time of year. A winter variety that has been common here in France since the 16th century, this type of pear is available through January. Small and matte golden yellow in color, they sometimes take on a pinkish hue on the shaded side of the fruit. These are always delicious cooked in syrup or wine. The intimate size and poetic form of this fruit is so perfect, however, you might also want to employ them as punctuation marks in a fruit or flower arrangement.

7 Comments:

Anonymous Sam at Broke and Chic said...

There are some pears at my local fruit and veg shop here in Brooklyn that look a little like these! I think I will get them and try your recipe for poached pears tonight. Thanks for the inspiration...

3:02 PM, December 23, 2010  
Blogger Christine said...

We get the Bosc pear here which is lovely poached in a late harvest Reisling then sprinkled with blue cheese crumbles and candied toasted pecans. Happy Christmas Lucy!

12:30 AM, December 25, 2010  
OpenID relishtherussian said...

Yum! Looks wonderful.

9:03 PM, December 31, 2010  
Blogger Arne Salvesen said...

Pears poached in red wine and vanilla bean has been a standard Christmas dessert whenever we host. It was only replaced this year by Gingerbread Pudding ... tough call.

8:11 PM, January 01, 2011  
Blogger Mimi from French Kitchen said...

Pears are somehow the most elegant and perfectly formed fruit. I love the taste and feel of pear juice running down my chin!

3:15 AM, January 03, 2011  
Blogger La Tartine Gourmande said...

Happy New Year Lucy. Hopefully this year, we will be able to connect in real life. I hope your little family is doing wonderfully.

3:52 AM, January 05, 2011  
Blogger SmitoniusAndSonata said...

Husband loves little hard winter pears , simmered very slowly with cloves till they go pink . The kitchen smells gorgeous as they cook .
Here in Holland they're eaten with meat , but they're lovely with a good , creamy rice pudding too .

8:16 PM, January 06, 2011  

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