Lola G.- 01:33 pm PDT - Nov 26, 1999 -# 1340 of 9324
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.