#20 of 22: begun

The perfect pair?

#20: 1/22

My brother and I made poached pears for dessert. Pears aren’t a terribly exotic ingredient, but I don’t think I’ve ever used them before since I dislike their mealy texture. Poaching sounds a bit scary but it turns out to be super straightforward. Here’s how to do it:

  1. Peel, core, and half five Bosc pears
  2. Pour 1 cup of orange juice, ½ cup rum, 1 cup brown sugar, and 2 cinnamon sticks into a saucepan
  3. Heat that mixture until it boils, then lower heat and stir until sugar has dissolved
  4. Add pears to the saucepan. Cover and simmer 15-30 minutes – til pears are tender, but still firm – total time will just depend on the size of the pears
  5. Remove pears from pan, cover and refrigerate to harden
  6. While pears refrigerate, add ½ cup each of chopped walnuts and pecans to the saucepan
  7. Heat and stir for 5-10 minutes so that sauce thickens and nuts are covered
  8. Allow sauce to cool and thicken for 5-10 minutes.
  9. Serve pear in a bowl of vanilla ice cream with sauce and nuts spooned on top

And you can just tell yourself it’s healthy because of the fruit and nuts. Duh.



0 Responses to “#20 of 22: begun”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

why, hello.

I'm Emily. This is my blog. Welcome.

tweet tweet

Error: Twitter did not respond. Please wait a few minutes and refresh this page.


January 2011
« Dec   Feb »


%d bloggers like this: