Saturday, October 24, 2009

fancy dessert

Yesterday was my birthday. I'm now a very young 61!
It was a good day.

Tomorrow Sarah and Eric are coming for dinner and I'm making a fancy dessert with Seckle Pears from the CSA. I started it today, but it hasn't been easy. I wish there was a picture accompanying the Epicurious recipe!

It started well:

Peeling those little babies and removing the core from the bottom.
I found my melon baller was too I used the 1/8 teaspoon measure.

Then I poached them in Muscat wine and lemon juice. So far so good. It said 10 -20 minutes, but I thought that was too long, so stopped at 10 minutes.

Then the trouble began.....I had to reduce the poaching liquid to a syrup...all of a sudden it looked like this. I thought I had burned it. Luckily I cooled it a bit and tasted. Just like a raisin syrup. So, I guess it's OK. Don't know what its supposed to look like.

When the syrup cooled, I poured it over the pears and let them cool. I think they should have been cooked even less. Tomorrow each one gets baked into the top of a little almond cake. Stay tuned. Chocolate Cupcakes with Peanut Butter Frosting could be a good back up.

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