Pear and Parmesan Drizzled in Honey
Jack Bishop in his Italian Vegetarian cookbook suggests a dessert in which pears are cored and sliced thinly, topped with ribbons of parmesan cheese (ribbon the cheese using a vegetable peeler) and drizzled with warm honey. Maybe my pear wasn’t ripe enough, but honestly, this recipe didn’t do much for me.
Rating: C
The captious vegetarian 
pennylane said,
January 3, 2007 at 3:40 pm
I had a salad once at an expensive Italian restaurant in London which consisted of thinly sliced pears, shaved parmesan cheese, lima beans and walnuts (and I know you love walnuts!), all over a bed of lettuce, with some kind of dressing (don’t know much about salad dressing but it seemed like just the usual kind). I tried making this at home and it was pretty good. The pear does have to be really ripe, though.
Jefferey LIN said,
March 13, 2007 at 10:25 pm
I suppose he was trying something with the molecular gastronomy combination of cooked (hard) cheeses and honey. They’re supposed to have similar levels of amines, which make them “meld together.” Some other gourmet combinations include white chocolate and caviar, caramelized cauliflower and cocoa (that’s some alliteration for you!), and even mango with pine extract.
The Fat Duck, known for its molecular gastronomy, has a cauliflower risotto with chocolate jelly on their menu. Of course, we’re talking high, high quality ingredients in conjunction with immaculate master chef skills, something that many of us don’t have access to at our local grocers.