tag:blogger.com,1999:blog-28702549.post5110523999129390512..comments2011-10-04T13:54:16.089-07:00Garretthttp://www.blogger.com/profile/15794723829898024006noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-28702549.post-34984833547120756662011-10-03T12:45:21.694-07:002011-10-03T12:45:21.694-07:00Asian pears are my favorite pear, for sure! Though I can stand some fresh grown pears, I always get nervous when taking a bite, hoping I won't get that mealy texture. I've never tried creme fraiche before, but there's a rather hilarious South Park episode that features it. Funnily enough, after watching, I want to try it now!The Corner Girlhttp://www.blogger.com/profile/00282185266690123024noreply@blogger.comtag:blogger.com,1999:blog-28702549.post-26097111806194630082011-09-27T13:36:18.328-07:002011-09-27T13:36:18.328-07:00I had no idea you hated pears too! But if you can get behind the Asian versions for this recipe, I must sigh heavily and try it on your recommendation. You're always right, dammit.Casey@Good. Food. Stories.http://www.goodfoodstories.comnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-44011507190741214232011-09-27T11:40:09.977-07:002011-09-27T11:40:09.977-07:00Yum, I like it! I went through a pear poaching phase a few years ago. My basic method is similar to yours, although it's hard to find asian pears in this area. My two additions are star anise in the poaching liquid, and melted chocolate.Sam @ The Second Lunchhttp://www.thesecondlunch.comnoreply@blogger.comtag:blogger.com,1999:blog-28702549.post-43604165260138681562011-09-27T08:05:05.535-07:002011-09-27T08:05:05.535-07:00Stephanie- I'm not a fan of the mealy texture of a pear beyond ripe, but they are a fall treat. Your recipe for Asian pears is interesting - creme fraiche makes anything better, right? ;)annelieszhttp://www.lavieenroute.comnoreply@blogger.com