Amandine Geers' recipe for poached pears with verbena

Amandine Geers’ recipe for poached pears with verbena

Amandine Geers’ post

A good pear, juicy and fragrant, is one of my favorite fruits. It adapts equally well to sweet and savory recipes. And no need to choose between pear and cheese, it goes very well with blue cheese, like Roquefort, in tarts or puff pastries.

Pears are what we call climacteric fruits: in other words, they continue to ripen after harvest. We can therefore pick them or buy them while they are still firm, before they are completely ripe. Very fragile however, they should be consumed just in time.

Williams, guyot, comice, conference… these names make me salivate for many months: the harvest extends from summer to winter depending on the varieties. In the garden, the pear tree adapts to small vegetable gardens with its U-shaped ports, so let’s not hesitate, let’s plant this fruit tree, it’s the season!

Amandine Geers’ website.

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