Having pretty much cleared the large apple tree (still have some teeny tiny apples to do something with on the other tree,) I've now turned my attention to the abundance of pears we've got this year. I picked a dozen or so in about a fortnight ago but despite being left on a sunny windowsill, they've refused to ripen up sufficiently for me to eat them as they are. Cue a quick search of the internet and a recipe for pears poached in spiced red wine.
I sort of used this recipe, although I didn't have a vanilla pod, I left out the fresh thyme, added a couple of cloves and only used half a bottle of red wine for four pears. They were darn delicious though, even if I says it myself.
A large dollop of clotted cream would possibly have been the best accompaniment but, due to the gall bladder problem, I contented myself with a spoonful of fat-free natural yogurt. I'll definitely be making them again - we've still got an awful lot of pears to use up - and next time I might add some vanilla essence plus a dash of some lethal pear schnapps that P once brought back from Switzerland. It's 40% proof and could probably strip paint but a drop or two might work with this recipe.
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