I've always admired pears from a distance, though it never really struck me as a fun or indulgent fruit; more like sturdy and noble. That is until I came across a recipe in a magazine and changed my tune entirely!
A caramel anise pear terrine, with layers of pear thin as paper gently clinging to each other with a delicate caramel sauce flecked with real star anise. It was a baked pear dish that I had never even considered, but it's presentation was so unique I had to give it a try.
I will indulge you with the recipe and fresh photographs this weekend (my week has come crumbling down around me, so no baking shall be done till Friday) but in the mean time, check out my cheeky little sketch...
|Get it? Cheeky? Hehehe...|
Go enjoy the fall's bounty and grab a pear at your local market!