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The first of this season's English pears are from Martin Soble’s gorgeous Whitethorn Farm in the Herefordshire hills. Martin likes to do things the old-fashioned way, even if they take more time or offer lower yields. “Flavour and quality are what’s important,” he says. That’s why he selects traditional varieties and lets the sun and soil do the rest of the work.
Peel pears with a potato peeler, if necessary. To eat whole, they just need a rinse. Pears are great baked in wine with vanilla and cinnamon, and there are many other ways to cook them. Depending on the texture you prefer, you can keep them in the fridge for a crunchier taste. If you like them softer then keep them at room temperature until they are as soft as you want. Suitable for home freezing.