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Quote by Nancy Jooyoun Kim

“She maneuvered a cart through the produce section, which featured boxes of fruits as gifts, amping up the volume and variety this time of year. She packed several Asian pears in a plastic tear-off bag, then moved on to the most perfect Fuyu persimmons, smooth, orange, and firm. She had always been embarrassed when her mother had given people such odd practical "Korean gifts" - the boxes of apples or even laundry detergent - when in reality, outside of America, these objects might have some rich symbolic relevance that perhaps Margot didn't understand. If she thought of the labor and resources that went into each piece of fruit - the water, the light, the earth, the training and harvesting of each plant - a box of apples could be special, a sacred thing. Perhaps in this land of plenty, of myth and wide-open spaces, trucks and factories, mass production, we lost track of that: the miracle of an object as simple as a pear, nutritious and sweet, created by something as beautiful as a tree.”

Quote by Nancy Jooyoun Kim

Book:The Last Story of Mina Lee
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The Last Story of Mina Lee

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Nancy Jooyoun Kim

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“On account of their puny size and disappointing taste, in France wild pears are known as "poires d'angoisse" or pears of anguish. In Versailles, though, in the kitchen garden, pears are bred for pleasure. Of the five hundred pear trees, the best usually fruit in January--- the royal favorite, a type called "Bon Chrétien d'Hiver," or "Good Christian of Winter." Each pear is very large--- the blossom end engorged, the eye deeply sunk--- whilst the skin is a finely grained pale yellow, with a red blush on the side that has been touched by the sunlight. It is known for its brittle, lightly scented, almost translucent flesh that drips with a sugary juice; that soaks your mouth when your teeth sink into it. The gardener here, Jean-Baptiste de La Quintinie, says that when a pear is ripe its neck yields to the touch and smells slightly of wet roses. This winter they have not ripened, though, but have frozen to solid gold. Murders of crows sit on the branches of the pear trees, pecking at the rime of them. They have become fairy fruit; those dangling impossibilities. What would you give to taste one? Spring always comes, though. Is it not magic? The world's deep magic. March brings the vast respite of thaw, that huge unburdening, that gentling--- all winter's knives and jaws turning soft and blunt; little chunks of ice riding off on their own giddy melt; everything dripping and plipping and making little streams and rivulets; tender pellucid fingers feeling their way towards the sea; all the tiny busywork. And with the returning sun, too, sex. Tulips, first found as wild flowers in Central Asia--- named for the Persian word "tulipan," for turban--- thrust and bow in the warm soil of Versailles, their variegated "broken" petals licked with carmine flames. The early worm-catchers begin their chorus, skylarks and song thrushes courting at dawn. Catkins dangle like soft, tiny pairs of elven stockings. Fairy-sized wigs appear on the pussy willows. Hawthorn and sloe put on their powder and patches, to catch a bee's eye.”

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Book:The Modern Fairies
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“The prettiest bottle, made of glass molded in a pattern of leaves, was half-filled with a colorless liquor. Her attention was caught by the sight of a pear inside the bottle. Lifting the bottle, Lillian examined it closely and gently swirled the liquid until the pear lifted and turned with the motion. A perfectly preserved golden pear. This must be a new variety of eau-de-vie, as the French called it... "water of life," a colorless brandy distilled from grapes, plums, or elderberries. Pears as well, it seemed.”

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Book:It Happened One Autumn
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“Taking as deep a breath as the stays would allow, she became aware of a sweetly spicy scent in the air. "What is that?" she murmured, drawing in the fragrance. "Cinnamon and wine..." Turning in the circle of his arms, she looked around the spacious bedroom, past the poster bed to the small table that had been set near the window. There was a covered silver dish on the table, from which a few traces of sweet-scented steam were still visible. Perplexed, she twisted back to look at Marcus. "Go and find out," he said. Curiously Lillian went to investigate. Taking hold of the cover's handle, which had been wrapped with a linen napkin, she lifted the lid, letting a soft burst of intoxicating fragrance into the air. Momentarily puzzled, Lillian stared at the dish, and then burst out laughing. The white porcelain dish was filled with five perfect pears, all standing on end, their skin gleaming and ruby-red from having been poached in wine. They sat in a pool of clear amber sauce that was redolent of cinnamon and honey. "Since I couldn't obtain a pear from a bottle for you," came Marcus's voice from behind her, "this was the next best alternative." Lillian picked up a spoon and dug into one of the melting-soft pears, lifting it to her lips with relish. The bite of warm, wine-soaked fruit seemed to dissolve in her mouth, the spiced honey sauce causing a tingle in the back of her throat.”

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Book:It Happened One Autumn
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“I shape the dough, all of these boules. The plain Wild Rise sourdough, though nothing about it can be considered plain- it's simply unadorned to spotlight the complex flavors- is left to proof in bannetons, the coiled willow of the basket leaving its distinctive pattern on the crust even after baking. The dark, earthy Farmhouse miche is freestanding boule, nearly four pounds, formed and left on linen 'couches.' I chop ripe pears and knead those into the third dough, along with cardamom and fresh ginger, to make the Spiced Anjou. Tomorrow I'll add a candied pear slice to the top, to bake into the crust- Xavier's idea. And finally the Sweet Chèvre, with its sharp goat cheese and fig filling.”

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Book:Stones For Bread
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“He dipped his fork into the layers of eggplant and cheese. Moments later, it seemed to detonate in his mouth. The pasta, he now realized, had simply been a curtain raiser, carbohydrate to take the edge off his hunger, but this new dish was something else, teasing his appetite awake again, the intensity of the flavors bringing to life taste buds he had never even known existed. The cheese tasted so completely of cheese, the eggplant so rich and earthy, almost smoky; the herbs so full of flavor, requiring only a mouthful of wine to finish them off... He paused reverently and drank, then dug again with his fork. The secondo was followed by a simple dessert of sliced pears baked with honey and rosemary. The flesh of the fruit looked as crisp and white as something Michelangelo might have carved with, but when he touched his spoon to it, it turned out to be as meltingly soft as ice cream. Putting it in his mouth, he was at first aware only of a wonderful, unfamiliar taste, a cascade of flavors which gradually broke itself down into its constituent parts. There was the sweetness of the honey, along with a faint floral scent from the abundant Vesuviani blossom on which the bees had fed. Then came the heady, sunshine-filled fragrance of the herbs, and only after that, the sharp tang of the fruit itself. By the time the pears were eaten, both jugs of wine had been emptied too.”

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Book:The Wedding Officer
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“The following morning dawned clear and cool, and the chef decided to send me to the Rialto to buy pears and Gorgonzola. It was a culinary test, and I was ready. I'd accompanied him on other shopping trips when he instructed me on how to judge pears by scent and color and touch. They must be bought at the absolute peak of ripeness, with no hint of green or bruising. They must be firm, though not hard, and well perfumed, ready to be eaten the same day but overripe the next. The cheese must be dolce, not picante, because it would be served with the pears for dessert. The ripeness of Gorgonzola is more forgiving than pears. Already veined with a pungent mold, it will last a good while, although even molded cheeses have their limits.”

CheesePearsGrocery ShoppingGorgonzolaMoldy
Book:The Book of Unholy Mischief
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“He'd plated one of the desserts in a beautiful glass bowl, complete with what he said was the homemade vanilla bean ice cream he'd made the previous night, and garnished the pear with the sauce, a cinnamon stick, sprigs of thyme, vanilla bean pods, and pomegranate seeds. "The sauce?" I asked, dipping in my spoon. "Vanilla bean seeds, red wine, sugar, and nutmeg," he said. "If there's anything I know, it's how to make sauces with wine." I dipped my spoon in and tasted it. Oh my God, heaven on my tongue. I eyed him warily. "You really do know sauces. I's simply delicious," I said. "But I taste a few more ingredients? Orange? Star anise? A dash or two of pastis, maybe?" "Your palate is just like your grandmother's. I can never get anything past her either.”

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Book:The Secret French Recipes of Sophie Valroux
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“In a ready crust of crushed walnuts, flour, and butter, D'Ours lays the pear slices in a pinwheel design. Because they've soaked up the red wine, their edges are etched in burgundy while their centers are white, giving them a candy cane appearance. A perfect Christmas dessert. Next, he crumbles the Roquefort over the pears, noting the irony of fruit desserts. Pairing fruit with sweet ingredients such as honey or sugar brings out the fruit's tartness while tangy cheese can make the fruit seem sweeter. Which might explain why my grandfather salted his grapefruit. "Roquefort has an intriguing history," he says while tapping a traditional flan filling of cream, sugar, and eggs. "You might be surprised to learn..." I stick up my hand and before D'Ours can object, I explain how Roquefort, like most blue cheeses, attributes its blue veins to penicillin mold and that in the past, Roquefort makers (there are only, like, nine in the world), used to put wrapped cheese next to humongous moldy rye bread in caves and let the spores from the rye bread seep into the cheese.”

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Book:Sweet Love
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