After a huge Thanksgiving Day feast, forget the pies — this is my preferred finish. The best thing about this dessert is it can be made eight to 24 hours in advance. In fact, it insists upon that time to soak up the winey marinade and give the pear that stunning rich garnet color.
With a melon baller, scoop our seeds to form a small circle, 3/4-inch deep.
You should not leave it in the marinade much longer than that, or the spices will be too intense.
This is a great recipe for using up some of those sweeter red wines you may not enjoy drinking. They may not be your cup of tea for quaffing, but they taste fine soaked into pears.
Cover with parchment, and gently poach.
If you wish, you can make an easy sauce with the poaching liquid. Reduce the poaching liquid, over high heat, in half. Combine 2 teaspoons of corn starch with 3 tablespoons of cold water. Whisk this mixture into the reduced liquid. Return to a boil until the mixture has thickened. Pour over the pears.
I garnished my pears with raspberry sugar. Orange zest would be delicious as well. That makes me think of Grand Marnier — wouldn’t that be lovely whisked into the mascarpone instead of honey?
So I’m reading this article and recipe in the New York Times (by Sam Sifton) who described making Nora Ephron’s Fancy Meatloaf that inspired me to write about and make this recipe – with my changes – which was concerning, as I wondered if the end product would be too meta to eat. Mr. Sifton … Full recipe post »
Composing individual craft cocktails when hosting a party can knock a host under the table, stone-cold sober, I might add – forget having time to sip your own. As soon as you’ve finished passing round one, guests are lined up – empty glass in hand – for round two. One could hire a bartender, I … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...