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A Season For Pears…

A pear’s seductiveness begins with its curvy body, plump and round, a perfect fit for your hand. Its skin may be a symphony of colors – mellow greens, burnished golds, pinky reds – and its scent, a delicate mix of fruit and blossom. There’s no resisting one melting bite, then another. Yet as sensuously blessed as pears are, they are subtle too, their flavors compatible with a surprising array of foods. Given their mouthwatering sweetness, we naturally use them in desserts, fanning out slices atop tart fillings or poaching the fruits whole in wine. But the honeyed flesh can also be a counterpoint to savory, salty and peppery tastes – and its juicy softness complement a crunch. Roasting pears alongside pork, serving wedges with creamy blue-veined cheeses, or cutting the fruit into bowls of green salads are all ways to delight in this fruits gifts.

This Italian Pear Almond Cake is not a cake with pears in it, but more pears with some cake in it. It features 3 pears, peeled and halved, nestled in a delicious, lightly sweet and moist almond cake. Perfect for any time of day.

“It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”
~ Edward Bunyard, ‘The Anatomy of Dessert’

Maple Bundt Cake Photo