Friday I called my friend Margit to ask her something or other and she said, “Oh. I forgot to tell you — the pears are ready for picking.” She has a backyard tree.

After lunch I walked down the hill, borrowed a tall kitchen step stool and began to pick pears. Most were green (good pears ripen off the tree), a few were yellow. I took a large bag home and revised my plans for making a large Gravenstein apple pie for my ballad group on Saturday, deciding instead to make a Pear Tart Tatin. This time around I added a jigger of dark rum to the pears after I cut them and sprinkled a few grains of crushed cardamom over the pears and caramel before I laid on the crust.

Original watercolor shows pain perdu with carmelized pears on plate.

Pain Perdu with Pears. 6″ x 6″ Watercolor pencil on paper. Sharyn Dimmick.

When the tart tatin was in the oven I noticed that I still had rum in the pie plate where the pears had been. You know I hate to waste things, so I went fishing for the yellowest pears I had, the ones that would not keep another day. I peeled them, cut away the cores and stems and any brown, mushy spots. I plunked them into the rum. After I finished flipping the tart tatin onto a plate I poured the pears and rum into the cast iron skillet and set it in the still warm oven. I hoped the pears would start to cook from the residual heat and perhaps soak up some caramel flavor from the pan.

This morning I wrote and read and listened to music for awhile before breakfast, perhaps a bit too long. I knew I wanted coffee and I knew I needed to cook the pears, but what would I do with them? I didn’t want to take the time to make a pot of oatmeal. Ah. Pain perdu, “lost bread,” aka French toast. Because I was only feeding myself I took 1 long slice of sourdough sandwich bread, cut it in half and toasted it in the toaster oven. While it toasted I beat 1 egg in a shallow pan, added about 1 and 1/2 Tbsp of sugar and a splash of vanilla. I put the bread into the egg mixture, turning it over once.

Meanwhile I set the cast iron skillet on low heat. I heated the pears, rum and leftover caramel for a few minutes, then pushed the pears to the side to continue cooking and added just a smidgeon of butter, perhaps a teaspoon to prevent the bread from sticking. I turned the heat up to medium and cooked the bread on both sides before removing it to a plate and spooning the pears and caramel on top of it.

Food Notes: This made a lovely breakfast as is, but I could imagine adding some ricotta, quark or yogurt for the contrasting flavor.

Other Notes: The Lauren Project is cooking right along. Several people have submitted recipes to the contest. Some people have sent us more than one. But those of you who have not submitted anything yet still have some time: the contest deadline is August 31, 2012, 12 midnight, Pacific Time. After that, Lauren will review (and perhaps test cook) some of the recipes and we will begin awarding prizes. In case you have forgotten, or are new to this contest, the prizes will consist of one red chile pot holder, one signed seasonal cookbook with paintings by Sharyn Dimmick, one copy of Sharyn’s music CD “Paris,” and one Kale Chronicles’ painting of your choice. One prize per person, please. When Lauren chooses her first winner I will contact that person to ask which prize they want and then we will move to the second winner and so on until we are out of prizes. All persons in the USA or Canada who submit recipes will be eligible for free shipping on any Kale Chronicles painting they purchase through the end of 2012.

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