Over the holidays, our dear friend J. gave us a box of pears so fragrant and juicy, my mom and I still reminisce about those pears months later Hong Kong work visa
.
This headed us into eating pears throughout the season; we’d get pears on our weekly grocery run and snack on them throughout the week or incorporate them into breakfast and salads Greeting Card Displays.
This is the part in the story where I tell you that I have a slight food allergy to raw pears.
Don’t worry, it’s nothing serious.
I have seasonal allergies, and in the spring when the pollen count is high, pears exacerbate my allergies; it’s a condition called oral allergy syndrome Managed UTM.
Luckily, I was never a great lover of pears; this dalliance grew from one wonderful experience with a box of perfumed luscious pears I couldn’t resist.
We started cooking with them more and more as we slowly eased into spring; we poached, made crumble, galettes and this fantastic pear pie.
This salted caramel pear pie sort of just happened, the way the best desserts sometimes come about.
We had pears that had sat on the counter for far too long and some salted caramel sauce that needed to be used up.
If you do make this salted caramel sauce, the recipe, which I’ve included in this post, will make more caramel sauce than you need but really, there’s no such thing as too much caramel sauce.
Use it on ice cream and other desserts, slather it on bread or make fondue…
The pie turned out quite lovely, the delicate baked pears tastes divine with the glorious salted caramel topping.
The dough is lightly spiced with cardamom, cinnamon and a dash of turmeric for a bit of colour.
You want to get together with a friend (or family) and share this pie, while it’s still warm top a healthy slice with a large scoop ice cream, and savour, and have lengthy chats about things that make you happy, perhaps places you’d like to visit.
Afterwards, when it’s all gone, you’d know you couldn’t have come up with a better dessert to end a magical season of pears.
.
This headed us into eating pears throughout the season; we’d get pears on our weekly grocery run and snack on them throughout the week or incorporate them into breakfast and salads Greeting Card Displays.
This is the part in the story where I tell you that I have a slight food allergy to raw pears.
Don’t worry, it’s nothing serious.
I have seasonal allergies, and in the spring when the pollen count is high, pears exacerbate my allergies; it’s a condition called oral allergy syndrome Managed UTM.
Luckily, I was never a great lover of pears; this dalliance grew from one wonderful experience with a box of perfumed luscious pears I couldn’t resist.
We started cooking with them more and more as we slowly eased into spring; we poached, made crumble, galettes and this fantastic pear pie.
This salted caramel pear pie sort of just happened, the way the best desserts sometimes come about.
We had pears that had sat on the counter for far too long and some salted caramel sauce that needed to be used up.
If you do make this salted caramel sauce, the recipe, which I’ve included in this post, will make more caramel sauce than you need but really, there’s no such thing as too much caramel sauce.
Use it on ice cream and other desserts, slather it on bread or make fondue…
The pie turned out quite lovely, the delicate baked pears tastes divine with the glorious salted caramel topping.
The dough is lightly spiced with cardamom, cinnamon and a dash of turmeric for a bit of colour.
You want to get together with a friend (or family) and share this pie, while it’s still warm top a healthy slice with a large scoop ice cream, and savour, and have lengthy chats about things that make you happy, perhaps places you’d like to visit.
Afterwards, when it’s all gone, you’d know you couldn’t have come up with a better dessert to end a magical season of pears.