This week’s French Friday with Dorie recipe choice, Spice-Poached Pears
Let’s play JEOPARDY:
Answer: Dorie Greenspan’s Spice-Poached Pears, this week’s FFWD recipe.
Question: How do you thank a neighbor who is driving you to the airport…..at 4 A.M……on a Saturday!?!
Mise en Place, so few ingredients yield such a tasty treat
This week’s recipe, cooked fruit, seems so basic, so un-special, a “why bother?”. Dorie describes this compote as “the simplest of French family sweets, and the most comforting too.”
After making a batch, even if cooked fruit wasn’t my idea of a palate pleaser this week, it tasted heavenly and refreshing. (That’s why Dorie writes the books and I only cook from them.) I picked Bosc pears to poach for this recipe. Really, it’s your choice because all kinds of fruits – apples, pears, plums, apricots, peaches, cherries, prunes, figs, kumquats – to name a few, can be simmered to tasty perfection.
Putting the syrup ingredients together, ready to boil and simmer. This spicy syrup recipe is a Keeper.
What I suggest is to link to Dorie’s recipe here and use her basic syrup recipe to create all kinds of delightful dishes. The sweet and fruity ingredients in the syrup combined with the spices of star anise, cinnamon sticks and vanilla beans, provide a lovely, flavorful and warm bath in which the fruit can bask.
Although the French, according to Dorie, usually serve their compotes with little more than heavy cream, crème fraîche or plain yogurt, I prefer the more-is-better approach. Embellish pancakes, waffles or French toast by spooning this spicy fruit on top. Ladle it over pound and angel food cakes, rice pudding or ice cream. With the right fruit combo, this would be wonderful with ham or poultry. Be even more creative than I am. Poach your taste buds gently, allowing your culinary imagination to run wild.
Papa Pear said to Mama Pear and the little Pears, “Where’s my warm, syrupy bath. I need a soak?” After poaching the pears in the syrup, gently remove the pears to a bowl and continue boiling and reducing the syrup for an additional 10 to 15 minutes before again pouring it back over the fruit.
I made my spicy poached pears midweek, pleased that they’d become a special thank you-treat for my neighbor and friend, Ray, who is taking me to the airport Saturday morning. Although the Hot Now sign isn’t even on at our local Krispie Kreme shop by 4 A.M., Ray, ever the good guy, never complains and, especially not after today when I gave him a bowl of spice-poached pears. Memo to me: Next time, double the recipe.
For the next two weeks, I will be in South America, joining a Tauck Tours excursion which begins in Santiago, ending in Rio de Janeiro. After traveling alone for five years, I find there are some trips that are far easier and safer to do with others. (Or, so my children say………) Tauck seems to understand the independent traveler. I can often turn left when they go right.
Because the celebrations for Chilean Independence Day begin this weekend, I am arriving early to watch the colorful festivities. With the assistance of guide Liz Caskey, I’ll have the opportunity to visit La Vega and Mercado Central, Santiago’s largest markets, following her virtual tour to experience the local foodie scene. As far as the South American culinary culture is concerned, consider me clueless. I hope to change that as I taste my way through these countries.
My Posts the next two weeks will be sporadic and, with appreciation, I am handing off my FFWD administrative duties to Laurie and Betsy. Perhaps, just perhaps, I’ll even catch up with our Argentinean Dorista, Paula, when I am in Buenos Aires. Stay tuned, please…….
Project Dinner Table, a charity event last Saturday in Las Vegas, where 175 people gathered to eat together, family-style.
My dinner partners for the evening, Todd Harrington, Executive Chef at Central Michel Richard at Ceasar’s Palace, and his assistant. Thousands of dollars were raised to benefit Safe Nest and The Shade Tree, organizations dedicated to aiding abused women and to the eradication of domestic violence.
You’re so right, Mary – that was my exact reaction to this recipe. Since we poach pears in wine all the time, I couldn’t resist using wine instead of water – and it just seems so much more French to me! We used apples but haven’t tried them yet – they smelled heavenly on the stove!
Have a fabulous trip! I look forward to seeing all your photos & hope you get to meet Paula!
Stay safe! xoxo
I love the idea of putting the apples over pound cake. I tried the rice pudding and ice cream OK.
Enjoy your tour. I went on a Tauck Tour of London and Paris with my mother they are an excellent company. Our guides were fantastic.
Oh Mary…your trip sounds fabulous! I know it will give your kids peace of mind knowing you will not be alone. I hope you and Paula get to meet…what fun it would be to meet a fellow Dorista!! If any of you ever get to NYC…I’m an hour away…call me maybe!!
And now to the poached pears…I haven’t even made mine yet. Yours look perfectly delicious! Can’t wait to try them!
Safe travels my blogger friend!! Enjoy and take lots of pictures!!
Yeah this is a keeper for sure 🙂 And WOW – I can’t WAIT to hear all about your trip – bon voyage!
I had the same thoughts about this recipe to start with and ended up just as enamoured with the end result as you! And Ray! What a great neighbour!
And what an amazing trip. I can’t wait to see more photos!!!
Have an AMAZING trip! The world is so big, and there are so many places to see! Some day I’ll get to South America. Glad that your poached pears were a success, and it’s so nice that you could share them with your neighbor.
Yeah, I didn’t know what to expect from this recipe….but I was pleasantly surprised! I can’t wait to hear about your upcoming adventure. Safe travels, my friend~
Safe travels! Can’t wait to hear ALL about your journey.
It sounds like you are off on an amazing adventure. Life is meant to be embraced – can I be you when I grow up?
Thhis was quite tasty! Loved the hint of Anise! Thanks for the treat.
Sorry, Dominick, that you only got a taste. More upon my return. For sure.
Your trip sounds wonderful and it’s lovely that you’ll have the opportunity to meet a fellow Dorista there. Have a great trip!
I agree with you about the poaching liquid, too. There are so many potential uses for it.
Of course! I hadn’t thought of putting these over a pound cake or almond cake. So simple but yes, it would be perfect. Oh, I also like how you started out with a culinary jeopardy question/answer!
Wasn´t this recipe wonderful? Love the idea of kumquats in it! Your neighbour is a gem, doesn´t get much nicer than driving you to the airport at 4am. I´ll be waiting for you here. Stay in touch!
Mary, your poaches pears look like one delicious dessert, it is so nice that you prepared them for a good friend! Your trip to South America sounds unbelievably wonderful! I am so jealous, of course, in a good way! Have a fantastic and inspiring trip, filled to the rim with terrific sights, interesting people, and wonderful food!
Safe travels!!!
Have a great trip! I am waiting for my apples to cool, but they do look and smell good.
You are well on your way by this time, perhaps have even landed at your destination. We’ll all be virtually with you, so hope you have time to share some pictures now or later. Have a wonderful time, hope you connect with the lovely Paula in Bs As and come home safe and more worldly! oh, and your poached pears look perfect!
May you have a beautiful journey & share with us when you return. Your poached pears look scrumptious!
Yum … this looks so good 🙂
That’s fabulous you’re on one of Liz Caskey’s tours! I just met her this summer when she taught a cooking class at Rancho La Puerta in Mexico. I now follow her blog and would love to go on one of her tours. Since I’m solo now, it could be really fun 😉
Mary, have a fantastic time. Your trip sounds great! And, I hope you get a chance to meet Paula. We’ve got the admin duties under control. October poll is posted. I’m loving all the poached fruit. I’ll try this with pears next time. My apples completely fell apart. Looking forward to hearing about your South American adventure. Bon voyage, my friend!
Have a great trip Mary! Your pears look delicious!
Your pears look delicious. Kudos!
This looks AMAZING; What a fun event and I LOVE those Whole Foods Market bags too! Have a great trip, Mary. I am delighted to have found your blog!