So today I found some pears in the fridge that needed to be eaten ASAP. They weren't spoiled by any means but had definitely been around long enough. I had a bottle of muscat that my mother in law had brought over last week that we forgot to drink. The answer was obvious...poached pears. I quickly made a container of vanilla ice cream and put it into the freezer. Then I brought two cups of the muscat (any sweet wine will do) to a simmer with half a cup of sugar, some ribbons of lemon zest, a few dashes of cinnamon and about a teaspoon of grated ginger. I added the four pears that I had quartered and cored. Depending on the firmness of the pears I would say poach them in the liquid on a very low simmer ten minutes for a harder pear and of course less time for a softer pear. I wouldn't even bother doing this with extremely ripe ones. Mush city! Remove the fruit after you are done poaching and put them aside. Reduce the rest of the liquid for a few more minutes until it is thick and syrupy. Strain out the pieces of lemon and ginger and set aside to cool. Now when it is time for dessert, you just arrange the pears nicely on a dessert plate or shallow bowl, scoop on some ice cream and drizzle with a little of the wine reduction. See, I totally eat fruit.
This is a journal of my food escapades. I'm a real person and a busy mom here to offer up meal ideas to those searching for something new. I love food and the whole process of creating a meal. I rarely eat or make anything that I don't think is really delicious. Let's cook together! Please feel free to contact me at: foodismmom@me.com
Thursday, December 3, 2009
I Scream...
So today I found some pears in the fridge that needed to be eaten ASAP. They weren't spoiled by any means but had definitely been around long enough. I had a bottle of muscat that my mother in law had brought over last week that we forgot to drink. The answer was obvious...poached pears. I quickly made a container of vanilla ice cream and put it into the freezer. Then I brought two cups of the muscat (any sweet wine will do) to a simmer with half a cup of sugar, some ribbons of lemon zest, a few dashes of cinnamon and about a teaspoon of grated ginger. I added the four pears that I had quartered and cored. Depending on the firmness of the pears I would say poach them in the liquid on a very low simmer ten minutes for a harder pear and of course less time for a softer pear. I wouldn't even bother doing this with extremely ripe ones. Mush city! Remove the fruit after you are done poaching and put them aside. Reduce the rest of the liquid for a few more minutes until it is thick and syrupy. Strain out the pieces of lemon and ginger and set aside to cool. Now when it is time for dessert, you just arrange the pears nicely on a dessert plate or shallow bowl, scoop on some ice cream and drizzle with a little of the wine reduction. See, I totally eat fruit.
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I have had this machine since we got married 6 years ago. It really is the gold standard now and everybody should have it. I recommend owning two of the "chill bowls" as well which allows you to make bigger batches or two different flavors, since it takes over 24 hours to re-freeze the bowl each time. One of my recent faves was cake batter - basic vanilla ice cream recipe plus a little cake batter poured in at the very end. Just make a little basic white vanilla cake batter. It doesn't take a lot so you can just make cupcakes out of the leftover batter. Some people also like to add in frosting and/or sprinkles but I prefer it plain and pure. Your pears/moscato sounds great too. Nice work.
ReplyDeleteI just noticed you commented on this! Love the cake batter tip, Jay. Thanks for the input, it's awesome.
ReplyDeletexo