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June 13, 2006
the ambassature returns
by sven at 3:28 pm
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 WineSkinny.com):
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 | comments (4) | categories: miscellany, stopmo
Comments
ha! i'm glad someone else thinks cooking is creative, too! :D
this is a really great recipe, btw, but what it doesn't tell you is how long it takes to reduce that lovely juice to syrup: 45 minutes-1 hour! it might even be more, but after getting up to check it every few minutes, my patience finally ran out.
anyway, shelley, thanks so much for the amazing hand-stitched cloth heart. it is beautemous!
Posted by: gl. at June 13, 2006 4:33 PM
I shoulda sent myself in the package with that kind of food being served over there! Yum! You are welcome and thank you again for the Royal visit.
Posted by: shelley Noble at June 13, 2006 6:35 PM
Yum-mee!! Gotta try this one....yes, cooking is another artform here as well, and actually treated in a similar way to all of my art...no real recipes, even with the regular dishes...I'm a "pinch of this, little of that" kind of cook...
Posted by: ubatuber at June 13, 2006 7:04 PM
you got me, uba: the recipe here is primarily for the benefit of others. :) i just look at recipes for general ingredients, process & inspiration, but i substitute and improvise w/ impunity! (this is, not incidentally, why my baked goods aren't as consistent & delicious as my other menu items...)
if anyone is crazy enough, you can read the food blog i've kept for years: http://nibbles.blogspot.com/
Posted by: gl. at June 13, 2006 7:47 PM