Fruit has become a big part of many a
healthy diet. Smoothies, snacks, juice, and roll ups. If
you're into ingesting different crop concoctions, try a
little pear in your next alcoholic beverage.
Brits have always had an affection for the pear. By the mid-17th
century, Britain had about 64 varieties. Victorian horticulturists
experimented ceaselessly with the fruit, aided and abetted by the
natural tendency of pear seeds to produce plants that are quite
different from their parents. By the year 1842, there were more
than 700 varieties grown in Britain. Today, there are about a
thousand known varieties of pear.
As delicious as they are, fresh pears are tricky because they pass
through their ripeness phase in a matter of hours. One day they
have the texture of Masonite, and the next they can be as mushy as
a Gerber purée. People have naturally looked for ways to preserve
the delicate but distinctive pear taste. One use for pears is to
make them into cider, an alcoholic beverage that also goes by the
Pear cider makes a nice change of pace from either wine or beer. I
especially like it with lunch, where the relatively low alcohol
content won't leave you drooping for the rest of the afternoon. Not
to mention giving you a nice natural sugar boost for the day.
HUDSON VALLEY FARMHOUSE PERRY ($10 per 750
I'd never met a pomologist until I met Elizabeth Ryan. Pomology is
the study of fruit, and Ryan holds a degree in the subject from
Cornell. As owner of Breezy Hill Orchard in the Hudson Valley, she
takes apples and pears very seriously. Her produce is highly sought
after by New York City chefs, and her perry is developing a cult
following as well.