Ingredient of the Week: Pearson October 22, 2013 @ 3:07 pm (Updated: 5:28 pm - 10/23/13 )
Chef Tom Douglas recommends making a pear tart. "I take the pears and I cut them in half, then I take my melon-baller to de-stem them from top to bottom, and I pop it into a vanilla bean syrup to give it a quick poach. And then I just take a simple little almond paste enriched with butter and egg yolk, but it on top of frozen puff pastry, and it makes a beautiful pear tart."
If you're looking to take your pears savory, Tom recommends making a pear and cheese salad, or wilting kale with lemon juice and topping with fresh or roasted pear. Thierry recommends topping with a "little bit of red wine vinegar" and nuts.
Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.
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