Even though pears often stand out because of their vibrant green colour amid other fruits, city chef Mozanne Karbhari believes it doesn’t get the attention it deserves compared to other fruits.
Veeraj Shenoy, chief operating officer of food and beverage with Imagicaa, run by the Malpani Group, says crisp pears such as Anjou or Bosc, can add a refreshing crunch to salads, while softer varieties, like Bartlett, work well in compotes and desserts. The juiciness of the fruit complements various sauces and coulis.
Pears are an important component of the specially curated cheese boards and perfect accompaniment to the wines served at Arrmada restaurant at Imagicaa Theme Park. The restaurant also adds the fruit in their version of Waldorf Salad along with apples and walnuts. Another unique usage is in the Gujarati thali as pear and peanut sabzi (side dish), and even a pear stir fry (in picture).
Gaurav Malhotra, who is the executive Chef at JW Marriott Mumbai Juhu makes a mouthwatering Chicken in Pear Sauce that combines the savoury taste of tender chicken with the sweetness of a pear-infused sauce. The succulent chicken is seared to perfection, then bathed in a silky sauce made from ripe pears that adds a unique fruity twist. The natural sugars in the pears caramelise during cooking, creating a balance of flavours.
At Romano's in JW Marriott Mumbai Sahar, Italian chef Alessandro Piso says he Wine-Poached Pear, which he believes awakens the palate. While traditionally a winter dessert, he harnesses the sweetness to complement various taste sensations, including salty, citrusy, and bitter notes.
Elsewhere, chef ViveQ Pawar, who is the executive chef at Roxie in Bengaluru, says he and commi chef Diya Muralishankar recently made a Spiced Butter Poached Pear for the International Millet Festival in the city. Infused with warm spices, the luxurious pear was complemented by a textured Popped Millet Crumble for a delightful crunch. A velvety Millet Custard completed the ensemble, fusing the richness of pears with wholesome millet essence.
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