I regularly make batches of these pears and keep them in my refrigerator to pull out for my cookery workshops, or as impromptu mezze. I cut them into strips and tuck them around the roasted baby peppers stuffed with feta, and I also use fine strips on top of yogurt dips, creamy puddings, or strained yogurt. They taste great with tangy, salty, and blue cheeses and cut into quarters, revealing that the flesh is golden yellow all the way through, they grace any plate. Served whole, they look decorative and appealing and rather special.Mezze by Ghillie Basan, photography by Jan Baldwin, is published by Ryland Peters & Small.
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