date:Jan 09, 2013
Years ago I happened to be at a Los Angeles food event where caterers were showing off their most celebrated dishes. I was struck by a platter of slightly wrinkled pears drizzled with ribbons of glossy red glaze.
I had never considered cooking a pear with the skin on. I was in a hurry and didn't have a chance to get the recipe, but I couldn't get it out of my mind. It was a spectacularly elegant yet rustic dessert that seemed easy to put together. After all, no peeling required.
On my first