Comice Pear
{considered the “Queen of Pears”}
Amid an ocean of summer’s stone fruits–blushing peaches, nectarines, plumcots, and pluots of all hues with personalities ranging from tart to candy-sweet, from white to yellow to crimson–it was refreshing to find one grower at my local farmer’s market featuring an early crop of Comice pears. Originally cultivated in France since the 1800’s by the Doyenne de Comice, this stout variety with a barely discernible neck is prized by fruit lovers. Greenish and freckled, these hardy staples of the holiday gift basket, hide an intense, floral flavor and juicy yet creamy texture within. They take particularly well to roasting or baking for a simple satisfying dessert. Ripe fruit is always best to use. Plan ahead and allow a few days to ripen at room temperature. When ripe, the fruit should feel slightly soft when pressed near the stem end with your thumb. And if you haven’t gotten your fill of stone fruits, by all means, you may use ripe, but firm peaches or nectarines, halved and pitted, and follow the basic outlines of the recipe. (Of course, apples, in their season, work beautifully here as well.)
