More fruit and melty cheese...

Beurre Hardy Pear (French butter pear)

That time of year is arriving that reminds me most of home. My niece and nephews are back in school, and the busy apple season is getting into full gear at my brother's orchard. I remember long days spent helping out in their bakery, when I would return home, exhausted, with the sweet smell of sugar and vanilla oozing out of every pore of my body.
Now, far away from home, I can't help but notice the bounty of apples and pears that are making their arrival at the markets. What I would give to wake up just one early morning and find myself at the orchard, walking across the dewy grass to pick a few apples, with the dogs running about, the chickens clucking, and my niece and nephews getting into mischief as usual.
Since the orchard came into our lives, I have a new appreciation for the simple beauty of an apple or a pear. Crisp, and sweet, dangling from the trees, there isn't a more beautiful offering.

With my feet moving at a slow and homesick pace at the market, the desire for comfort food motivated my every purchase.

But then again, I'm in Paris.
So it had to have a little bit of oomph.



Behold the Pear and Brie Croque Monsieur.
A cure for homesickness? Well maybe not. But it sure took my mind off of my troubles for a bit. Part of the fun was in finding a new pear at the market that I had never heard of before. It is called a Beurre Hardy, which is an heirloom pear that is otherwise known as a French Butter Pear. Even though at first glance its skin seems rather dull with its mossy-green colour, it is quite pretty, and the ones I purchased had a close to perfect robust pear shape. Ok, maybe I'm being a bit of a geek about it but remember, I'm homesick. In any case, it was delicious. Juicy and sweet, I gobbled one up as soon as I got home.
As for the brie? Well, just look at that picture at the bottom, where it is just bulging out from under its rind. Enough said.

The Pear and Brie Croque Monsieur, inspired entirely by Williams Sonoma.
(which is really just a pear and brie grilled sandwich if you don't have the proper equipment.. but it sure sounds better the Williams-Sonoma way)

Take a pear, rinse it, slice it up. (I left the skin on).
Saute the slices in a pan in a bit of butter until slightly softened.
Spread butter on one side of 2 slices of bread.
On the un-buttered side, place the sauteed pears and some slices of brie.
Top with the second slice of bread, buttered side up.
Fry in a grill pan or fry pan until browned to your liking, and the cheese is melted.
Don't stop to take pictures, just eat it.


Brie de Meaux from La Ferme de la Brie
(at Richard Lenoir Market in the 11th)