Cooking with Pears

Most large pears are eating pears; these may be also poached in wine or light syrup. Well-flavoured pears are also good for using as a base for sorbet, or for poires Belle Hélène - pears served on a bed of vanilla ice-cream and covered with hot chocolate sauce.

There are also cooking pears available; these are harder and less perfumed than eating pears, and may be used in a wide range of ways, for example:

• Poached in a vanilla-flavoured syrup to make a compote.
• Cooked in spiced red wine.
• Baked in Marsala, with the cavity of each half filled with a mixture of crystallized fruit and ground almonds.
• Made into a relish with horseradish, mustard seeds and black pepper, or with lemon juice and ginger.
• Preserved or pickled with sugar, cinnamon and white wine vinegar.