Robert Wemischner

{Fine granular texture, refreshingly juicy and super crisp}

Unlike those grown in California, true Korean pears imported from their homeland and exported in early winter all over the world get pampered every step of the way from the tree to the box (www.melissas.com is a great online source who will ship anywhere). On the tree you will see paper bags tied onto the branches covering each fruit to protect them from bruising, infestation, and overexposure to the sun. And then after being picked at the peak of ripeness, they are then carefully handled in the packaging plant with each fruit getting its own soft styrofoam mesh “sock” to protect it further. Growers of these beige beauties witha paper thin skin and almost perfectly white flesh produce fruits that are unblemished and eminently giftable. Traditionally, Koreans give these to friends and family as an edible wish for an auspicious year. As this kind of care in cultivation and handling comes at a price, the fruits are traditionally reserved for the end of special celebratory meals. But beyond the pleasures of eating them out of hand, as a simple dessert, the pears are wonderful poached in a gingery syrup, or in a composed salad,  peeled and thinly sliced placed on a bed of wilted greens, topped with crumbles of blue cheese and spicy candied walnuts and simply dressed with a splash of fruity olive oil and Meyer lemon juice.