Inventory, 25 lbs : 3.96
This item was last sold on : 12/18/14
Comice pears are available from late summer through early spring.
Comice pears are known as the sweetest and juiciest of all of the European, or Pyrus communis, pear varieties. Because of the desirability and timing the of the Comice pears, they have earned the moniker “Christmas pear”. Named for their affinity for ending up in fruit baskets with other flavors of the season, Comice pears can be somewhat large and are perfectly ripe in time for the holiday.
Comice pears have a distinctly squat shape, with a large bulbous bottom and a short, well-defined neck. The stem is short and thick. The yellow-green skin of a Comice pear may have a red blush on one side of the fruit, where the sun’s rays were most direct. The skin is very fragile, and bruises easily. Comice pears have a sweet aroma, to match the sweetness of its flesh. The flesh itself has been called soft and creamy, silky even, with a sweet flavor and “true pear” taste. Comice pears are known for being very juicy.
Sweet and soft-fleshed Comice pears are best used in raw applications and don’t hold up well to cooking. The texture would be well-suited for a pear butter or sauce. Comice pears pair best with creamy Brie, Camembert or Blue cheeses on a cheese plate, whether to start or finish a meal. Add slices to enhance watercress or spinach salads. The delicate skin of the Comice pear can bruise or tear easily. To store, keep at room temperature. Refrigerate ripe fruit for only a day or two.
Comice pears were first cultivated in the mid-1800s near Angers, France. Comice pears were known by the name Doyenné Du Comice when they were first introduced in 1849. Comice pears are grown primarily in the US Pacific Northwest and in some areas in France. The first red-colored Comice pear appeared as a “bud sport” on a tree in Oregon in 1960. Today, both colored varieties can be found in markets.
Restaurants currently purchasing this product as an ingredient for their menu.
|Nobu||San Diego CA||619-814-4124|
|Georges at the Cove||San Diego CA||858-454-4244|
|Great News Cooking School||San Diego CA||888-478-2433|
|Barleymash||San Diego CA||619-276-6700 x304|
|The Bellows||San Marcos CA||619-395-6325|
|Eat at Recess LLC||San Diego CA||619-508-7290|
|Sbicca||Del Mar CA||858-481-1001|
|The Shores||La Jolla CA||858-459-8271|
|Panama 66||San Diego CA||619-702-6373|
|The Cork and Craft||San Diego CA||858-618-2463|
|GiaVi Gourmet||San Diego CA||858-335-1523|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Culinary Students||San Diego CA||619-296-3172|
|Waypoint Public||San Diego CA||619-255-8778|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Nutmeg Café & Bakery||San Diego CA||858-722-8901|
|Tapenade||San Diego CA||858-551-7500|
|Perfect Pairings||Carlsbad CA||760-453-7974|
|Barbarella||San Diego CA||858-454-7373|
|Four Seasons Residence Club||Carlsbad CA||760-603-3700|
|Double Standard Kitchenetta||San Diego CA||619-269-9676|
|Flying Pig Pub & Kitchen||Oceanside CA||619-990-0158|
|We Olive La Jolla||San Diego CA||858-551-8250|
Recipes that include Comice Pears. One is easiest, three is harder.
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