salt-baked pear by nyt cooking

I saw this, and I had to give it a go. I mean 3 ingredients, and a showstopper reveal. What else does one need from a dessert?

I was so intrigued by this recipe as baking in salt is typically only used for whole fish. It leaves the fish super moist and enhances the flavor. I had never seen it in a dessert setting before, so I had to try it.

Whelp, I tried it so you don’t have to.

My husband and I loved the show with the reveal. However we found the pear to be completely inedible. We tried just about anything we could think of to pair it with. After countless experiments, neither one of us finished our pear.

After much feedback, some have said that the pear might have held up better if I would have kept the skins on.

Would I make this again?

Probably not.