CARDAMOM AND PINENUT PEARS
Pere cosce, I think it’s such an unlikely name for a pear that I just can’t resist it. Cosce means thighs in Italian but maybe this cosce is derived from some other word, I’m just too ignorant to know so I go for the only meaning I know. Italian is really a language rich of words, especially if you count all the regional dialects, Swedish on the other hand is not very rich of words but I wonder if it has to do with Swedes being a more precise people. Which means that in certain circumstances we have far more words than Italians have, one example of this is family ties, the imprecise way of describing the relationships between people in a family is really very frustrating at times. In Swedish you have precise words for relations from the fathers side and those from the mother’s side so that you never mix it up and you always know who you are talking about. Here (and in English as well I realize when I come to think of it) an aunt is zia but it can be your father’s sister or your mother’s sister or the sister of your grandmother or actually just any old female relative anywhere. How are you supposed to know who they are talking about if they just say zia? When I entered the family of Marco, I had to give descriptive extra names to his relatives otherwise I had no idea of who they were talking about. The same goes for cousins, a cousin can be more or less anyone in the family who is the child of someone. In Swedish you have cousins who are the children of your aunts and uncles, then you have specific words for every type of ‘cousin’ so that you know if they are once, twice or thrice removed and so on. But I have divided feelings about this, on the one hand I like to know who is who etc. in a family and their relations to each other but on the other hand I love this way of seeing family as family, once you are in, it’s not important to position you somewhere because you are family!
But Ilva, get on with the pears, I can hear the sighs, stop boring us with your personal linguistic problems. Va bene, here’s the recipe for some sweet oven-baked pears with cardamom and pine nuts.
CARDAMOM AND PINE NUT PEARS
Pears, I used small pere cosce but I honestly don’t think it matters what type of pears you use as long as they are mature and sweet.
Cardamom, I used ground cardamom
A little butter
- Divide the pears length wise and scoop out the kernels so that a small pit is formed.
- Chop the pine nuts very finely or pestle them together with the ground cardamom so that you get a mixture out of it. Add a little honey to it and mix.
- Sprinkle the pears with a some ground cardamom and then fill the pear pits (sounds great doesn’t it?) with the pine nut and cardamom mix.
- Grease an oven-proof form with a little butter and put the pears into it side by side.
- Bake in a pre-heated oven (175°C/347°F) until soft and bit golden.