When I was in Seattle this past summer, I stopped to inquire about these adorable tiny avocados at one of the stalls. When asked what was so special about these particular avocados, what type they were, the girl behind the produce answered “they are picked extra early, so that they stay small. They’re baby avocados.”
Sure they are. Tiny, and cute and hard as rocks.
Don’t be confused; those adorable little tiny pears you might see sprouting up (in smaller and smaller quanities now that the seasons coming to close) are an entirely different breed of pear, and are
so much more tihan regular pears robbed of their proper tree ripening.
Seckel pears are not the most common pears out there, but they are worth hunting down. They are sweet and their skins so tender and enjoyable that they needn’t be peeled or cored before enjoying them, especially when they have been allowed to soften in the sweet combination of spices, honey and vanilla here.
I served these as an accompaniment to our cheese plate at Thanksgiving but they are equally inviting next to ice cream, drizzles with a bit of chocolate + hazelnuts and eaten as a lighter dessert, or sliced and enjoyed in your breakfast oatmeal before hitting the slopes or trails. – xo L
- 8-10 seckel pears
- 3 star anise
- 6 cloves
- 3 cinnamon sticks
- 1/2 cup honey
- 1 vanilla bean, split and scraped
- Water to cover
- Place the pears in a heavy bottomed stockpot and just barely cover with water. Add spices, seeds, The vanilla pod and bring to boil. Once boil is achieved, reduce the heat, stir in the honey and simmer until the pears are fragrant and tender. If they can be pierced easily with a fork, they're done!
- Serve warm with a bit of their own juices.