Fruit and pepper
I am fascinated as to why black pepper seems to work so well on some fruit.
I think it is reasonably well known that black pepper on strawberries brings out the taste. It is also customary to pepper melon and parma ham. I just discovered it works well with pear too - I ate a pear after a somewhat peppery lentil pate. My guess is it would work on grapefruit or orange too, but my question is why does it work?
… I have an inspiration for some pears sauted in butter with port and black pepper served with vanilla sugared mascarpone - I’ll have to try it out and let you know.