Friday, November 16, 2007
Spice Infused Poached Pears
For dessert tonight, I decided to treat Hans and I to something really exquisite, yet very easy- I poached two peeled Gieser Wildeman pears for about one and a half hours in 200 ml red wine, 50 ml crème de cassis, 300 ml water, 3 bruised cardamom pods, 1 cinnamon stick, 2 cloves, one star anise and 2 teaspoons brown sugar. The smell of the pears cooking was extremely aromatic and thoroughly promising. I couldn't stop lifting the lid so that I could get an even better whiff of everything slowly simmering away in that little pan.
After the pears were cooked, I removed them to a plate and reduced the syrup for about 35 minutes. They were then served with a scoop of vanilla ice cream and a nice drizzle of warm syrup. It was a delicious and very seasonal dessert.