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There is something so perfect and rare about a ripe avocado pear in England, that it seems a pity to mix it with anything other than some simple ingredients, which will enhance its buttery, creamy beauty.
1 large, fat, ripe avocado pear
1 tbsp white balsamic vinegar
2 tbsp extra virgin olive oil
lemon juice, to taste
sea salt and pepper
Remove the stone of the avocado pear, and tip into the small bowl fitted with its chopping blade.
Whiz to a soft purée, and taste for seasoning.
Add a little lemon if you wish.
Keep the surface covered with clingfilm if it has to wait a short while.
This will prevent it going grey – but it is best served immediately.