Friday, June 7, 2013
When Artists Cook
In the spirit of global consideration, I thought I'd celebrate the Southern Hemisphere autumn with some sound advice on how to pick a pear.
When it comes to autumn fruits, it's usually the apple that gets all the attention, but I thought I would be nice to honor the sweet, seductive pear.
Pears are one of the few fruits that are actually much better when picked before they're ripe. If you buy firm pears at the grocery store, place them in a paper bag to ripen. Putting a banana or an apple in the bag will speed up the process. (Go figure!)
Pears ripen from the inside out, so as soon as the stem end has a slight 'give' to it when gently pressed, the fruit is ripe. (Don't squeeze them, it just bruises them.) Unlike apples, which are ready to eat from the day they are picked from the tree, pears if allowed to tree-ripen, are often mushy, coarse, or gritty. The colder the pears are, the longer they'll stay in good condition, in fact, they actually need to be cooled in order to ripen properly.
And what is the best way to eat a perfectly ripe pear?
Well, according to the experts, "a really juicy pear is best eaten while naked, in the bathtub, so that you needn't be concerned about the abundant juice streaming down your chin."
These pears were done using Sennelier Soft Pastels and Ink in my Stillman & Birn Epsilon Series Sketchbook.
Enjoy your weekend, and thanks for checking in. xx