Perfect Pairings for Comice Pears

Comice pears are curvaceous orbs of sweetness colored bright green with accents of russet red. More aromatic than its cousins the Anjou, Barlett and Bosc pears, the Comice has a unique texture that changes as it ripens. Michael Engel, chef-owner of Pastiche Bistro and Wine Bar in Milwaukee is a true fan of the pear. He rates the pear far and above its winter companion, the apple. “Pears have a distinct mouth-feel,” he says. “Apples are kind of boring that way; they always feel the same. A pear will move around in your mouth a little, and you’ll taste different things, just like a good wine.”

The complex layers of taste make pears, Comice pears especially, well-suited to pairings with various cheeses and wines. The velvety, buttery flesh of the Comice is well-complemented by soft-ripening cheeses such as Brie or Camembert. Some palates prefer the taste of a more pungent cheese with pears such as Stilton, blue, Italian Gorgonzola or Roquefort. The perfect accompaniment to the Comice and cheese would be a selection of roasted nuts such as walnuts, hazelnuts or pecans.

A great way to complete a presentation of Comice pears,cheese and nuts is with wine. Many aficionados prefer the complexities of a Ruby Port when serving the pears with a salty, strong cheese like Stilton. The rich and berry flavors of the port stand up well against the cheese and pair well with the Comices sweetness. When serving with Roquefort cheese, which can be characterized as sharp and musty, a bold Sauternes that is rich and tannic works well.

A delicious way to marry the flavors of Comice pears, cheese and wine is to begin by poaching the pears in a rich red wine, adding some vanilla beans, cinnamon sticks and sugar. Choose pears that are slightly under ripe as an overripe Comice will turn to mush if poached. Next, put pears and poaching liquid in a pot. Place a plate on top of the pears to weigh them down in the liquid. Bring poaching liquid to a boil. Once the liquid comes to a boil, quickly reduce the heat to low and allow the pears to simmer approximately thirty minutes or until their consistency is that of a ripe plum. Then remove the pot from heat and allow the Comice pears to rest until they come to room temperature. Pears can then be covered and refrigerated until you are ready to fill them. Remove the stems and the core. Fill the pears with a mixture of whipped heavy cream and mascarpone cheese and enjoy!