Recipe: pear ice cream and wine poached pears
It’s the right time for pears. I enjoy pears, but the fruit carries some baggage for me. In Chinese, the word for pear is a homophone of the word to split or to leave. My grandmother and mom never allowed splitting a pear between two people (for fear that you would be separated). However, splitting among three or more is okay. I never quite understood all of it, but they scared me so much with their superstitions that I follow it (and many others) to this day. I even consulted with my grandmother to find out if it was okay for us to share a pear with the dog. She gave it some consideration and concluded that yes, it was okay, since the dog is part of our family and that makes three.
About nine years ago, I was in Argentina for field work and the whole team was in camp together for one night. We usually paired off and only met up in town for supplies, downloading data, and meeting with local geologists. Ben and I dropped by a grocery store en route to camp and I picked up some ingredients for dessert to follow the asado. I made poached pears in red wine sauce and served it with vanilla ice cream (which I kept cool by tying the carton in a plastic bag and chucking it into a freezing cold stream on a leash). It was suprisingly good, but I think everything tastes better in the backcountry. Seeing pears on sale at the store stirred up those old memories.
First I made some ice cream – pear ice cream. Now with my copy of The Perfect Scoop in hand, I dabbled with DL’s pear and pecorino ice cream. Fruits like pear and lychee have such subtle and almost flowery flavors that they beg to be made as ice cream.
probably too much pear, now that i think of it