On this blog, I give you my commitment to provide you fresh and unbiased opinions on finding, preparing and enjoying food, from the simplest of recipes to the most sophisticated - one that requires some kitchen skills and understanding of ingredients.
We will explore the exciting subject of regional cooking, spanning the globe for a host of unique tastes that are rarely found in many restaurants today. Join me as we discover our natural love for culinary adventures.
For my first recipe, let me share with you an easy dish that's guaranteed to generate endless aahhs, oohhs, and wows. This being close to the holiday season, why not impress your guests with this simple, yet fancy looking and utterly delicious dessert:
Poached Pears in Saffron and Late Harvest Riesling
Ingredients:
6 ripe but firm Bartlett or Bosc Pears
1 cup white granulated sugar
3 cups water
1 cup Late Harvest Riesling
1/2 tsp Saffron threads
1 stick cinnamon
1 tbs thinly sliced lemon rinds
French Vanilla ice-cream (optional)Peel the pears carefully without removing the stems, place in a bowl with enough water, add a squeeze of lemon to stop the fruit turning brown.
Boil 3 cups of water, add the Riesling, sugar, saffron, cinnamon stick and lemon rinds. Let the flavours steep for 5 minutes.
Core the peeled pears from the bottom, then add to the pot.
Cook the pears for 15 minutes. Then remove just the pears and place on a serving dish and keep in the fridge to chill.
Discard the cinnamon stick and reduce the liquid until it starts to bubble and thickens to a syrupy consistency.
Pour the liquid and the lemon rinds onto the pears and serve on top of a vanilla ice-cream.
Wine pairing: Late Harvest Riesling, Icewine, Coteaux de Lyon or Quarts de Chaume
Cheers!
