You very lucky man.
Definitely host that meet, then. :)
They're lovely to turn into jam, and that way they last at least a year. Just peel, core, etc., and cut into very thin strips. Add more or less the same weight of sugar and bring slowly to the boil, making sure you don't break the flesh. It's even better if you add a vanilla pod and scrub the grains inside first. :) I've got a big bagful at the moment and this is the recipe I'll use tomorrow.
Otherwise, what yx said but halved and poached in red wine and green tea, served hot with a ball of ice-cream in the hollow and lightly drizzled with bitter chocolate sauce, with an almond biscuit on the side.
Last but not least: if you're lucky enough to have a supermarket that stocks those tin cans of fresh croissant pastry just wrap a pear in the pastry, after lightly dusting it with sugar and cinnamon. Then bake slowly in the oven until nicely golden, leaving the stem handy for grabbing the damn thing without burning your fingers. :)
Greg
-- Been there, done that, ate the terrine, got the cookbook
No spam: ficus = no(n)
