The odd thing is that it feels less than such to be writing a post after my extended pause from blogging. I must be a creature of habit, because what began as a reaction to a particularly busy couple of weeks easily slipped into an extended sabbatical, with neither the lows nor the highs of the months that passed inspiring me to post. It didn’t mean I stopped cooking, so to ease me back in, here’s one I made earlier: a pear dessert that came in to being during a weekend away self-catering in the countryside. I love pears poached in wine – they have a special place in my heart (and when I say heart, I mean belly.) But this slightly extravagant version is bliss – buttery, sticky sweet, alcohol infused fruit that melts in the mouth. Happy days!
4 pears (I forget what variety I used, probably blush) peeled, halved and cored
2 tbsp. butter
2 tbsp. brown sugar
200ml dessert wine
1 tbsp. crystallised ginger, finely chopped
70-100g dark chocolate,
1 tbsp. flaked almonds
Zest of half a lemon
Melt the butter in a pan big enough to hold all of the pears in a single layer. Add the pears, and fry over a medium heat. Pour over the dessert wine and turn the heat up to high to allow it to reduce with the butter into a syrup. Add the ginger and sugar. Flip the pears over, reduce heat, and simmer until soft.
Before serving, toast the almonds in a dry pan, and set up a bain marie to melt the chocolate. Top the pears with the chocolate and nuts, and sprinkle with lemon zest. We ate ours just like that, but I bet it would be even more delicious with some vanilla ice cream!