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June 13, 2006

the ambassature returns

by sven at 3:28 pm

back from Los Angeles

Shelley Noble has sent me back the "ambassature", as he's now come to be known... And he came with a present and a poem!

u know
u know how grateful I am for what u've done
u know how your kindness sheds light in the world
u know so much more than u may know
u know

Eee! Thank you, Shelley! ...The package arrived Friday (6/09), just after lunch. We were having hot port-soaked pears over ice cream -- which seemed like a very fitting feast for His Eminence to walk in on. ;-D

Here's the recipe (via

Port-poached Pears

4 firm Bosc pears, washed, peeled (reserve peels), stems intact
½ cup sugar
3 cups good quality port
2 cinnamon sticks
Large strips of orange zest

In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.

With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.

Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.

Pour syrup over the pears.

posted by sven | June 13, 2006 3:28 PM | categories: miscellany, stopmo