28 April 2007
Forget about the rice pudding. It was so rich that I nibbled about three tiny spoonfuls and then binned the rest. I really hate wasting food, but there was no sense in kidding myself that I was going to eat it. Ah, well. The first time I made oatmeal for myself, I cooked it in milk instead of water, and I couldn't finish that, either. So no more milk on the hob for a while.
Poached pears for breakfast!
Even better than last time (although I liked the blueberry sauce), as I had access to actual ingredients here in my own home. I think poached fruit is usually approached as a dessert, cooked in a sugary sweet syrup with a good splash of alcohol. My version is much lighter -- just enough sugar to keep the flavour in the fruit, so it's not too cloying as a breakfast food.
Poached Pears
-- 2 ripe pears
-- 750ml water (just over 3 cups)
-- 1 heaped tablespoon sugar
-- 1/2 tsp vanilla extract
-- a pinch of cinnamon (or a small stick of it, for a stronger flavour)
Peel the pears, slice them in half, and cut out the seeds (cut out the center stem if it's very woody). Mix the water, sugar, vanilla, and and cinnamon in a medium saucepan and bring to a boil. Add the pear halves and arrange them so they're covered by the water. Turn down the heat and simmer for 15-20 minutes, until the pears are very soft and turning translucent. You can cool them in the syrup (they will dry out if removed) or eat them warm. Store leftovers in the fridge, covered with the syrup.
I like to have even the smallest drizzle of heavy cream with a poached pear -- the smoothness goes very well with the sweet-but-bland, warm pear halves. I imagine they have more flavour once thoroughly cooled, but I don't have the patience for that, and I prefer the feeling of eating something warm. It's a very fortifying little meal, especially with a nice slice of the brown bread I made yesterday.
Hi Anna.
I would like to thank you for putting together "The Crafter's Companion".
The book was not what I expected when I ordered it; it was so much more and it gave me an insight most craft books don't. The questions you based the book on made me think and reflect upon why I create and what inspires me.
It opened a new world to me - serendipity.
I read the book during Easter holiday, and the lightness and simplicity makes me return to the book time and time again. Thanks to you and your book I now have my own blog, a necessary, but way scary, step for me.
Would be fun if you would do a sequel, it would be different in itself just because people are different.
Thanks again B-)
Tone Yvonne
Ps. The pears look very tasty...
posted by Tone Yvonne Killengreen at April 29, 2007 12:42 PM
poached pears seem so decadent or fancy, but here you show that they can be simple and wonderful for a weekend breakfast.
posted by connie at April 29, 2007 01:01 PM
foody goodness!
So good to hear your trip went well and that food continued to be a key element :0)
re. your blog, I think 80% foddie is just fine, I don't imagine for a moment you'll lose anyone, cause lets face it, what you do with your food IS a craft.
And it's the way you write that is part of what is so good about your blog, so that applies no matter if it's food, craft, pets or places you are posting about.
So you keep at it in whatever way feels good, and rest assured you will have plenty of devoted readers tuning in to enjoy on a regular basis. xxx
posted by cally at April 30, 2007 06:12 PM
i'm not sure why but at first glance i read 'em as poached bears. -.-'
posted by keymistress at May 2, 2007 07:16 AM
Thanks so much for the inspiration. I had some organic pears that needed using up and I couldn't think what to do with them, when then I suddenly remembered you poaching yours. So I made some to go with rice pudding (try making it with rice milk, it's a lot less rich). They were delicious - and there's plenty left for breakfast, hooray!
posted by Kirsty at May 10, 2007 08:39 PM