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For those who asked. - A little less than a happy high
komos
komos
For those who asked.
From Hughes-Gilbey:
For Poires Belle Angevine, core peeled pears carefully from the base but leave the stalks on1. Poach them in a syrup made from red wine and sugar to taste, infused with a cinamon stick and a bruised strip of lemon peel2. When tender, cut a slice from the base of each, set them upright in a shallow serving bowl and reduce the syrup until thick but not caramelized3. Cool, and correct the sweetness with lemon juice or more sugar; spoon over the pears and chill. Sprinkle with pear brandy, if liked, before serving.

1The presentation for this is simply gorgeous, but if you screw up want something a little less fussy, you can cut the pears into halves or even bite-sized chunks.
2In keeping with most of her work, Hughes-Gilbey is notably unspecific with quantities. I used nearly a cup of sugar to a bottle of wine just because I really liked the big flavor that it seemed to be bringing out.
3I cooked it down to a little more than one third of its original volume.
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Comments
From: ex_cayetana730 Date: June 15th, 2004 08:01 am (UTC) (Link)
mmmmmmmmm printed out and filed!
komos From: komos Date: June 15th, 2004 04:15 pm (UTC) (Link)
I was very pleased that you enjoyed it. ^_^
wisdom_seeker From: wisdom_seeker Date: June 15th, 2004 10:27 am (UTC) (Link)
You are going to make this/teach me to make this the next time I visit!
komos From: komos Date: June 15th, 2004 04:16 pm (UTC) (Link)
But it really is that simple. Mostly, it's just waiting for stuff to cook down.
wisdom_seeker From: wisdom_seeker Date: June 16th, 2004 07:19 am (UTC) (Link)
I know that; I just want to be sure we cook when I visit instead of going out all the time...

Which brings me to my next point: You didn't respond to my email about visiting in July. USAirways is having a sale, but it ends very soon. What weekend would be good for me to visit? (I'm thinking fly in Friday and out Monday).
5 comments or Leave a comment