It’s fresh pear season around here, although my favorite variety—the Comice—arrives a bit later. No fruit is a better friend to cheese, in my view. The juicy, honeyed flavor and melting texture of a ripe pear is so compatible with pecorino, blue cheese, and fresh cheeses like ricotta. Italians even have a proverb about the pairing: Al contadino non far sapere quant’è buono il cacio con le pere. Don’t tell the farmer how good cheese is with his pears. Like most proverbs, there’s more to this saying than meets the eye.
Read morePeared to Perfection
Cheese with pears. Pears with cheese. Either way, it’s a wonderful pairing. Or pearing. Serve honey-roasted pears with ricotta cream or Gorgonzola dolce. Add sliced red pears to a salad with crumbled Roquefort and toasted walnuts. Sometimes I’ll poach pears in a light Port syrup and then steep them overnight so they soak up the deep ruby color. Pair with any blue cheese you love and you have a gorgeous dessert. And then there’s the easiest finale ever: blue cheese, ripe pears and sweet wine. Hard to top that.
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