Desserts are the best, aren’t they? Recipes for desserts are overly abundant because of the variety you can find in a dessert. Chocolatey or fruity, velvety or crunchy, decadent or light, sweet or tart. The possibilities are endless. And complicated. And overwhelming. How about some simple poached pears?
I recently got some Korean Pears for Christmas. These things are huge! And extremely meaty. I didn’t know what I was gong to do with them. I stared and stared at them. They weren’t speaking to me in their natural state. They were being very quiet and illusive.
I started thinking about a tart I made once in a cooking class with poached pears. But a whole tart for just me? That was way too much. I started researching the recipe for poached pears and what can be done with just that simple fruit. It’s amazing how many different recipes there are, but I went with the one I’d tried before.
I have always loved desserts. That was the first thing I taught myself how to cook. (FYI, simple desserts are a great way to start learning). If you saw me, you’d be able to tell right away I love sweets. Chocolate is my big weakness. But sometimes I want something a little different.
I really am not into pies (I’m not a big fan of pie crusts), but I like certain types of fruit. Most berries. Plums. Peaches, Applies and pears if I slice them up first.
Crumbles I really like, because that houses the kind of crust I like, the brown sugar and butter crunch type. Is there anything better? Like Julia Child said “If you’re afraid of butter, use cream.” She really liked butter.
Cookies aren’t really considered a dessert, but they sure do look pretty on a plate.
Ice cream for dessert anyone? Oh my goodness! David Lebovitz is the king of ice cream. He is a professional chef and baker (the best of both worlds). This professional baker wrote a whole book on ice cream, called The Perfect Scoop, and you can buy it here. In addition, he wrote several other books (stories!) about his move to Paris, and all his books contain recipes.
Cakes. Candies. Puddings and custards. Fruits.
I’ve recently discovered fruit as the star of a dessert. Let’s talk about that.
Fruits are Elegant
Everyone thinks of a pie or crumble with fruit. But there is so much more that you can do! A topping for ice cream. Or even better, place the fruit in a bowl and top with a scoop of ice cream. A crepe filling perhaps? They will make a nice addition to a cheese plate. What about cut fruit drizzled with chocolate syrup?
Any diy home goddess should have one simple yet elegant fruit recipe in their repertoire. And poached pears are the perfect ticket. Simple. Elegant. Impressive. Do I dare say any more?
Poached Pear Recipe
- 2 cups sweet white wine
- 4 cups water
- 1 cup sugar
- The juice and zest of 1 lemon
- 1 cinnamon stick
- 1 Tablespoon vanilla bean paste
- 3 firm, ripe pears, peeled, cored and sliced
- Add all ingredients except the pears into a 4-quart sauce pan.
- Bring to a boil over medium-high heat, usually number 6 or 7 on the stovetop.
- Boil for 5 minutes.
- Lower heat to a simmer (about number 3) and add the pears.
- Cook for 30 minutes, or until a knife can pierce a pear easily. I usually just leave it in for 30 minutes.
- Pull out of the saucepan and slightly cool.
- Serve in a bowl with whipped cream or vanilla ice cream.
- You can poach apples or peaches. Any firm, meaty fruit will do.
- If you don’t have a lemon handy, pull out that cut plastic container of lemon juice. 2 Tablespoons lemon juice equal the juice of 1 lemon.
- Make sure your pears are totally covered with the liquid. If not, make two different batches.
- And yes, you can freeze them.
A simple recipe anyone can make. You don’t need any certificates, culinary education, or lots of practice. A perfect recipe. Poached pears for you, the diy home goddess. And you can print out the recipe here.