01:33 pm PDT - Nov 26, 1999 -#
Grace glides on blistered feet.
Wow, we had more
food than we could possibly eat, even though we had several unexpected guests
show up. Lots of good port and sherry left, too. The poached pears (which were
originally going to be figs, but though rumored to be delivered to the grocery
store, they never arrived) turned out so well, I thought I'd post the recipe.
I hybridized recipes from Chez Panisse and one of Lukins' books, the red one (Great Good Food?) and improvised what I'd forgotten.
Lola's Poached Pears
six small Bosc pears
small bottle of nice sautérnes (this one was Australian and therefore affordable)
one vanilla bean
zest of a lemon
juice of a lemon
tablespoon of sugar
Everything but the pears goes in a soup pot. Scrape the insides of the vanilla bean into the mixture and add the pod. Over medium heat, stir and reduce for about 15 minutes.
Add the whole pears and cover the pot, turning the heat down so that you've got a low simmer. Poach the babies for about 15 minutes, basting them with the sauce every few minutes. They get a gorgeous autumn red.
Check that they're soft through, and arrange the pears right side up onto a plate and drizzle the sauce over them (the sauce will be much reduced and very, very tasty), discarding the vanilla bean pod.
Chop some fresh mint and sprinkle over the beautiful fruit.
I served this with
whipped cream with a teaspoon of vanilla added. Yowza.
Questions for the
Cook || Our Bookmarks
Table of Contents