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Saul Bolton on Bartlett Pears

Pears photo by Kang Kim

Pears photo by Kang Kim

Saul Bolton has conquered the Brooklyn culinary scene. After manning the stoves at his eponymous Michelin-starred eatery on Smith Street for 14 years, Bolton decided to relocate.

In October, he reopened Saul Restaurant at the iconic Brooklyn Museum and also oversees an American gastropub, The Vanderbilt; a southern Italian eatery, Red Gravy; and concession stands at the Barclays Center. This month, Bolton finds inspiration in the Bartlett pear.

“There is nothing better than eating a perfect pear,” he says. “When cooking, I use them in savory applications and desserts—even curries.”

You will find the fruit on Bolton’s menu poached in white wine, vanilla, citrus black pepper and honey. Says Bolton, “A pear at its peak is heaven.”


The Bartlett pear was introduced in the United States in 1799. Massachusetts farmer Enoch Bartlett named the pear after himself.

In Europe, the Bartlett pear is more commonly known as the Williams pear.

Poire Williams is a brandy produced with an entire pear grown inside the bottle.

Get It Now
From California to Florida, pears are appearing in innovative, flavor-packed dishes.


Lucy Restaurant & Bar
in Yountville, Calif., serves Alaskan halibut with pears, pineapple tomatillos, and a cippolini chutney.
Miami Beach's Juvia crafts salmon-wrapped nashi pears, truffle oil, dry miso and micro arugula. Photo courtesy of Juvia.
Chef Brian Zenner of Belly & Trumpet in Dallas serves a sea scallop crudo with Asian pear and horseradish purée.

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