Pears. Subtle, yet distinctive. Lots of varieties, none of which I've mastered. Once, I bought four pears at a very nice market, and the checkout clerk asked me what I had in mind for them. "I'm going to poach them in Earl Grey tea," I answered. She said, "Perfect, you picked just the right type for poaching."
I bought a luscious, softly aromatic pear at the farmers' market last week, and I have no idea what kind it was.
But I had this great plan: I was going to infuse 12 ounces of vodka with slices of the pear ― and slices of cucumber! Genius. Inspired.
And you know what? I was right.
It's très sophisticated. Almost Japanese-tasting, if you could even begin to understand what I mean.
The vodka took on a gold color from the oxidizing pears, and even though I filtered it through cheesecloth, there is still some particulate matter in it.