Friday Pear: Starkrimson

Did you know that there is a magazine dedicated to cheese? Well, there is. It’s fantastic. Culture Cheese Magazine is not to be confused with the other publication of a similar name but very different content. Nope, this is all about the cheesy goodness. Glossy pages filled with recipes, tasting notes, cheese history, and gorgeous pictures of cheese porn. It’s a must for any turophile.

Following them on social media is an exercise in restraint because they post so many wonderful things that make you want to just drop what you are doing and head to the nearest cheese shop, so when they posted a recipe that included pears, it seemed the perfect venture for the Friday Pear series!

Starkrimson pears have a beautiful red skin that just begs to be showcased so I knew they were the pear I needed for the Peppered Pear and Goat Cheese Scones. I wanted little hints of red to peak through the dough. Though milder than many other varieties, their sweet and floral subtleness added the perfect amount of dimension.

Starkrimson were first discovered as a “sport” on a tree in Missouri in the 1950’s. One lone branch turned a bright red instead of green like the rest of the tree. Stark Brothers Nursery took the time to propagate and patent this new pear and it has gained popularity in the NW over the last few years. It’s striking color is eye catching and it’s mellow flavor makes it versatile. One thing of note though, the skin becomes thinner as it ripens and I found that this variety tended to go bad quicker than the others. It reaches a point where it needs to be eaten right away or it goes to waste.

I’ve linked the recipe up above so I’m not going to reprint it here. These were some of the most delicious scones I have ever made and the recipe came together easily. One thing to note though, I used a different kind of goat cheese than the one suggested. (and I think I easily doubled the amount called for) Quickes makes some the finest, traditional English cheeses out there and this new addition is no different. I used their Clothbound Goat cheddar. Earthy and nutty with a delightful little tang on the end, this cheese gave the scones such a distinction. I really wish that Smell-O-Vision was a thing because when I split a hot scone open, the smell that emanated was something to truly behold. Sweet and doughy with a distinct note of cellar. The best was the crispy cheese on the bottom of the scones that had caramelized. I have a feeling that this will be my go to scone recipe from here on out, just changing the flavors to match the seasons.

Now, if you aren’t drooling, you must be immune to the deliciousness of scones and for that, I don’t know if I should applaud you, or feel sorry for you.

What’s your favorite scone recipe? I’m not opposed to trying more out.

I urge you to check out the Quickes website because the information that is held there is immeasurable and Mary Quicke is such a prolific writer and woman.