Long ago, before TV dinners were deemed bad, before we wore helmets when riding bikes, and before anyone talked about GMO's I had a very small list of foods I wouldn't eat. There wasn't a good reason. I wasn't protesting, allergic or trying to use my choice as leverage to stay up late. Picky I wasn't, and I would try almost everything....except pears.
I know that's random. Pears are so harmless! So friendly!! We refer to faces as pear shaped, diamonds as pear shaped, even tushies as pear shaped. It is definitely something that I should have liked! Maybe it was the mushy texture. Or what I perceived as a perfumed taste. Whatever the reason, I steered clear of them for the longest time.
That is not the case today. They're one of my favorite foods!!! When I'm digging into a pear the event is usually accompanied by audible sounds of joy. Try them on cereal, or toast. Atop ice cream, as beautiful champagne colored jam, even when they're cubed and crammed into a can of fruit cocktail they're still cute.
The other day while browsing one of the local Farmer's Markets, I happened upon a gem of a pear, the Stark Crimson. If I could, I'd skewer this variety with wire and wear them around my neck, they're so pretty, so regal, and so SWEET. And that stem! It is something out of a romance novel; like the rudder of a sailing ship, the cane of a Hobbit or even the fencepost in a Twain novel. I guess I'm trying to say it is just plain amazing. That's why I couldn't wait to create a fabulatistic dessert to showcase its charms.
My PORT WINE POACHED CRIMSON PEARS WITH SOUR CREAM AND BROWN SUGAR came together in less than an hour and I'm definitely making this for my next dinner party. Whatever your stance is on pears, I know one thing, wear a helmet because you'll have to wrestle all the guests for the first amazing bite!
The menu: PORK LOIN WITH A CRANBERRY PORT WINE REDUCTION. PROSCIUTTO WRAPPED ROASTED YUKONS. WARM SPINACH SALAD WITH GARLIC AND PINE NUTS. FIGS TWO WAYS: FLOATING DRUNKEN FIGS ATOP CREAM CHEESE/RICOTTA CUSTARD WITH HIMALAYAN SEA SALT, AND DRUNKEN FIG AND BLUE BERRY HAND PIES.
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style centers around a love for combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.