Poached pear. Click here for high-resolution version.
Though it’s mid-October, it was nice for Ken to be able to have some abbey-grown foods while he was here for a five-day visit — persimmon pudding from persimmons he picked from the wild persimmon trees that grow in the yard, a poached pear from the abbey’s orchard, pesto from basil still growing in the garden, and tomato soup and tomato sauce from tomatoes I grew and canned.
I wish I had known about poached pears a long time ago. I’ve been getting pears from the orchard for several years now, but they’re as hard as a rock. I’ve come to understand fairly late in life that pears as hard as rocks are normal, and that the fix is to poach them. I poached these pears in tawny port, with some spices. I had bought the tawny port by accident and didn’t know what to do with it, because I greatly prefer ruby port. Problem solved.
Persimmon pudding. Click here for high-resolution version.
2 Comments
Poached pears are so decadent. We got a gift box last week with the lovely pears from Oregon. You know the ones. Ridiculous prices but a gift nonetheless. I did a Julia Child baked pears with apricot marmalade and white vermouth topped with amaretti crumbles. OMG.
Hi James: Yep … And decadent as they are, I have to suppose that they were invented as a matter of frugality, as in, “What the heck can we do with the rocks that grow on that tree?”
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