Many other blogs are participating and it would be great to see how far the conversation goes. Visit the Fall Fest link for more information. You can share gardening tips, recipes, and/or pictures. To participate all you have to do is something as simple as leaving a comment or linking to a favorite blog post or informational site. Every Wednesday a summer produce will be the theme. This fall I'm participating in A Way to Garden's first Fall Fest, a continuation of Summer Fest. I use them in this recipe for poached pears, but any variety would work well. It is wonderful eaten raw, cooked, or baked even when slightly past its prime. The Seckel pear, the smallest commercially grown pear, is a variety originally from Pennsylvania, making it all-American. Comice pears, which originate from France, are often paired with cheese for appetizers. Bartlett pears, or William pears as they are known abroad, are great for eating raw as well as for cooking. Anjou is a juicy and less grainy variety that, in my opinion, is the best for eating raw. The Bosc variety is quite crisp and hard, though great eaten raw, it is even better when cooked or baked. Pears are such unique and beautiful fruit, available in many varieties. Serve the pears with the reduction sauce and a dollop of crème fraîche for a very elegant dessert that would make a lovely ending to any dinner party.

Once the pears are cooked, the poaching liquid can be reduced to create a syrup. The composition is up to you but the cooking method is simple.

Citrus rind or tea leaves, like Earl Grey, also add flavor. Spices such as cinnamon, nutmeg, cloves, cardamom, or star anise can be added for exotic flavor. Poaching pears in red wine turns them into glowing red jewels with tender and succulent flesh, flavored by the spiced poaching liquid. That's when I like to poach pears to create a unique dessert. I love them that way, but often enough the ones you buy in the market are not the best to eat out of hand.

We would also eat them raw, when their so sweet, juicy, and buttery. My aunt made pear sauce, much like apple sauce, and my mom would can the pears to be eaten as compote. They always had more pears than they knew what to do with. When I was a kid, my family would pick pears from the trees in my aunt and uncle's backyard. Pears have a special place in my childhood.

Seckel pear tart