Yesterday I wrote about what I did with my unripe pears. In case you were curious if my hard-as-rocks green pears poached in red wine (with sugar added) were edible, I’m posting the sequel here.
Today I sliced one in half to have a look. Just beautiful. Of course, they are meant to be eaten, not just looked at. According to some recipes, the red wine should be boiled down to a syrup and poured over the pears, but I haven’t gotten around to it yet. I also read that the pears are best served with vanille ice cream.
Yes, and how did the pear taste without the trimmings? Nice, but not exciting.