After browsing the food magazines the other day I beat feet to the local food purveyor and bought me some pears. I ended up with bartlett, not that that is a bad thing mind you, but I am looking forward to trying a forelle.
Pears and cheese go quite well together your favorite soft ripened cheese or a very sharp cheddar. But think about making pear sauce instead of applesauce.
Add some cranberries and served with a pork loin you just cooked on the grille.
|the little known Forelle when ripe, cut open and you will see a blushing pear|
|from Washington and Oregon the very popular Comice|
|your basic bartlett|