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| Seckle Pear |
An
18th-century Pennsylvania
farmer (for whom it was named) is credited with introducing the Seckel pear. It
is a small, rosy fruit with a sweet, spicy flavor. The Seckel's firm flesh
makes it excellent for both cooking and canning. It's available late August
through December. It is often called the sugar pear.
The Seckel pear is tremendously
tasty and sweet and is the super-star of tasty pears.
Colston
Bassett Blue Stilton is certainly one of the finest Blue Stilton you can buy.
Known for its consistent high quality and the subtle salty twang brought on by
the blue veining. Established in 1913, Colston Bassett has been producing one
of England ’s
finest blue Stilton for a hundred years.
This is the simplest of deserts but certainly one
of my favorites. When you taste a sweet, juicy, ripe pear or smell its aroma,
it is easy to see why this fruit has been prized for thousands of years. Poets
extol the pear’s flavor and beauty and artists celebrate its classic shape and brilliant colors.Homer, a Greek poet from the eighth century BC, called pears a “gift of the gods,” and many cooks today agree. Pears are incredibly versatile. They are a welcome addition to entrees, breads, salads, appetizers and desserts and are delicious fresh or cooked in a variety of ways.
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| Colston Bassett Blue Stilton |
Pears take on a new character when combined with cheese and wine. The flavor, scent, and texture of each pear variety enhances both wine and cheese flavors, which is why this classic trio holds a place of honor on tables around the world.
Wine choice is up to you: Suggested wine: Sauvignon blanc, Viognier, Gewurztraminer, emerald Riesling, fume blanc,
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