Set aside to cool. Rebekah’s Forelle Pear Cake recipe from earlier this week reminded me that it’s Seckel pear season. 3) In a small bowl, whisk together mascarpone, sugar, and cream. And when I do, I always grab a few for their handy size, yes, but also for their firm flesh and super sweet pear flavor. Cut a small amount off the bottom so the pear can stand upright. If you're peeling many pears at once, immerse them in a large bowl of cold water with lemon juice. If you have leftovers simply refrigerate and serve again. Pears like the Anjou, Comice, or Bartlett tend to fall apart when you poach them. Cover and simmer until the pears are tender, about 15 minutes. Seckel pears provide vitamin C, dietary fiber, and some potassium and calcium. Pears that are great for poaching include Beurre Bosc pears, Conference pears, Tiny Seckel pears, and Winter Nellis. From September through January, I can usually find them in my local markets here in California. Top with 1 or 2 pears and serve. 2 Raise the heat and simmer the poaching liquid until reduced to 1 cup, about 30 minutes. Remove the pears and fruit slices with a slotted spoon and set them aside. Add the pears to the liquid and cook for an additional 10 minutes. Allow pears to cook in the wine and flavorings, simmering at a low boil. Serves: 5 Our miniature Seckel Pears are bite-sized, super-sweet delights that are so fabulously delicious you'll want to eat three at a time. Heat the risotto over low heat and loosen with a dash of milk. Allow mixture to simmer for 15 minutes. Peel the pears carefully, leaving the stems intact. Serve warm. Top with 3 poached seckel pears, a few golden raisins and a drizzle of the sugar syrup. In the meantime, cut the pears in half and remove the seeds with a small spoon. Add fresh mint, if desired. Combine all ingredients, except for the pears, in a deep pot on the stove and bring them to a simmer. The Seckel is the smallest of pear varieties, so the sauce penetrates it better. Like Forelles, Seckels are diminutive pears, usually two or three bites each. Applications Seckel pears are best suited for both raw and cooked applications such as baking, simmering, and poaching. Green in color with a rich maroon blush, this delightful pear really compliments the holiday season and only lasts for a short time! The acidulated water will keep the pears from discoloring until they are ready to be poached. Coat 4 plates with the poaching liquid and place 3 pears … 2) Add pears and remaining 450 ml of merlot. Spoon 3 heaping tablespoons of the risotto into a bowl or glass. Known as a dessert pear, Seckel pears lend a very sweet flavor to any application and are commonly consumed fresh, out-of-hand. 4) Place a dollop of mascarpone cheese onto each plate.