While I am deciding what to do with the pears for A Fruit a Month, hosted by my friend Raaga of The Singing Chef, here are a couple of varieties we’ve enjoyed eating – the brown organic pears, apart from the crisp Indian pears and the Chinese variety
Although we like to support the locally grown varieties, the Red Anjou is an eye catcher. It costs almost double that of the Indian pears, but the red skin makes it a beauty especially in recipes like this one. I had tried this recipe with the regular green pears, but these red beauties are begging me to have a go at it again…let me see if I oblige!
(c) Nandita Iyer 2006-2015