Pickled vegetables? Yawn. Pickled fruit? Now you've got our attention. In Michelle McKenzie's new book,
Dandelion & Quince, the author pickles quartered Asian pears with impressive results. They're tangy and have an edge, but because McKenzie prepares them simply with white vinegar, sugar, black peppercorns and sea salt, the pears' subtly sweet flavor shines through. They're the perfect accompaniment to cured meats and sharp cheeses, from cheddar to blue to Parmigiano-Reggiano.
Get the recipe: Pickled Pears
