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| Spice-Poached Apples or Pears |
This is a busy week for me. Summer is winding down and fall is fast approaching. In fact, here in the northeast it already feels like fall. Our overnight temperatures have dropped into the low 50’s, and our days have been in the high 70’s. This weekend my husband and I will be in NYC celebrating our wedding anniversary. I’ve been very blessed in my life to have my husband by my side, sharing so many wonderful memories. He is truly my best friend! Soon we will be heading south for several weeks so, I’ve been trying to tie all the loose ends together before we leave.
The lovely fall weather has made this weeks pick for French Friday perfect! Easy…yes…so it fit into my crazy week! I chose to use Bartlett pears. I prepared them late in the afternoon, planning on serving them for dessert! The syrup is very quick to create. Blend water, sugar, honey and spices together and boil. The syrup also contains lemon and orange zest in large pieces, and the juice of both. That’s it for the syrup! Peel and core the pears, or whichever fruit you choose, and add them to the pot for 10 to 15 minutes.
Remove your fruit and continue to boil the syrup until reduced. Remix the fruit and syrup, and let cool before serving.
This dish was great! We ate them at room temperature and really enjoyed them. Dorie suggests serving with Creme Fraiche, or plain yogurt, or maybe over ice cream. I like them just the way they were…Delicious!! Happy Friday everyone!!
This recipe can be found in Dorie Greenspans cookbook “Around My French Table” and you can also find it here. To see what my fellow Doristas are doing check it out here.
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| Poaching syrup |
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| Pears ready to be dunked |
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| Poached pears |
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| Poached pears with syrup |
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| It’s a Good Thing!! |
Looks great! I love poached fruit. It's so cozy.
ReplyDeleteI'm always excited for a simple, lovely dessert...and this fit the bill! Beautifully done, Kathy~
ReplyDeleteCongratulations on your anniversary Kathy! The pears look wonderful. I too enjoyed them a lot. Have a fantastic week!
ReplyDeleteHappy Anniversary - enjoy your weekend.
ReplyDeleteLovely pears!
Sounds delicious! And how about pears in Port wine? Heaven.
ReplyDeleteHappy Anniversary we might be heading into the city for an overnight too. this is the best time of year in NYC. You dessert came out terrific.
ReplyDeleteLooks delicious! Happy Anniversary!
ReplyDeleteHappy Anniversary! This was such a nice treat.
ReplyDeleteHappy anniversary Kathy! Your pears look good - and I reckon mine improved with age.
ReplyDeleteHappy Anniversary. Your pears look delicious. We ate ours just the way they were and loved them also. Have a nice weekend:)
ReplyDeleteHappy Anniversary! You made a tasty looking dish of pears!
ReplyDeleteYour entire process looked just like mine only you used Barletts and I used Boscs. And, Ray, Dominick and I didn't add anything to the compote itself either. Weren't they good, Kathy. I hope you celebrated your Anniversary in the happiest of ways and enjoyed your time in the Big Apple. I could tell by the photo of you and your husband sitting in the lawn chairs (was it the 4th of July) that your marriage was pretty darn good. No doubt about that.
ReplyDeleteLovely pears. Enjoy your trip!
ReplyDeleteYes, beautiful as is. These were very refreshing which was great as it was 100 degrees here all day so 20 minutes at the stove was about as much as I could muster. I used the Barletts too and the were perfect.
ReplyDeleteHappy anniversary my friend :D
ReplyDeleteAnd lovely celebration of autumn with this lovely poached pear recipe :)
Cheers
Choc Chip Uru
Your pears look fantastic!
ReplyDeleteCongratulations and I hope you have a wonderful weekend!!!
happy Anniversary, Kathy! You are truly blessed. John & I met later in life which makes me really appreciate him, but I am sometimes sad that we haven't had more time together.
ReplyDeleteI think pears were the right way to go on this recipe.
I also had to laugh - your description of autumn weather has been our summer weather until just recently when it's warmed up. It's more like summer here now than it has been all year.
These pears sound delicious!
ReplyDeleteWe are having the same glorious weather - a touch of summer and fall. These poached fruits fall into my plan of sweet - not decadent - brimming with the season and singing of both summer and autumn. I hope you have the loveliest trip for your anniversary! How sweet that is!
ReplyDeleteHappy anniversary, enjoy New York, this is perfect weather for doing Manhattan. Your pears look absolutely
ReplyDeletedelicious.
Happy Anniversary! you two sound like quite the pear ;)
ReplyDeleteI hope you have a wonderful time in NYC. Happy Anniversary! The pears look scrumptious and are very tempting. Have a great day. Blessings...Mary
ReplyDeleteGorgeous photos !! We enjoyed the results of our pears as well. Good luck getting through your busy weeks and have an absolutely AMAZING anniversry in the BIG APPLE !!
ReplyDeleteHappy anniversary! Hope you had a great weekend in New York.
ReplyDeleteDidn't you just love the syrup? Happy Anniversary to your and husband, Kathy! We celebrated our 21st this weekend. Have a great week!
ReplyDeleteKathy, I'm seriously drooling over your spice-poached pears. I just adore poached peaches, but pears even more! Turned out amazing, and so perfect with the syrup. I could eat the entire batch in one sitting:) Happy Anniversary to you, dear friend! xo
ReplyDeleteThis fruit dessert has turned out perfect! Happy Anniversary!
ReplyDeleteI hope you had a wonderful time in NY! Happy Anniversary! The poached peaches look truly so tasty and perfect for the cooler days we are having right now!
ReplyDeleteHappy anniversary. How fabulous to celebrate in the city. Our weather has cooled here in the mountains too and I can feel fall. Love your pears. This is one of the best ways to prepare them.
ReplyDeleteSam
Congratulations on your anniversary, celebrating in NYC sounds like a great time;-)
ReplyDeleteI also like to poach Bartlett pears which have just started piling up in our markets, I've been thinking about baking something with them but poaching is a perfect idea;-) Have a wonderful weekend;-)