Pommecythere is in season and the very first thing that came to mind to do was a pommecythere chow but, in my opinion, just doing a basic pommecythere chow recipe for you is low hanging fruit, pun intended. So, I decided to show you how you can take chow fundamentals and apply it to some other preparations that can take simple, everyday dishes to another level, while taking advantage of the versatility of this wonderful fruit. Ideally, you would want to choose half ripe or not so ripe ones mainly because the ripe ones aren’t as firm and will be a bit harder to work with. But if I had to be totally honest, I use half ripe pommecythere because I’m not a fan the sweet ripe ones.
I’m not giving measurements for this because chow is the kind of dish that people love to make their own. They get very precise with exactly how much of “this or that” they need to make their chow perfect. So who am I to get in the way of perfection?