I'm quite neglectful of the blog during the summer. Sorry about that. I think about all sorts of things that I need to post and I actually keep a list of upcoming posts and requests during June, July and August. But, with the first snow already on the peaks, today I want you to make these pears. I've been offered them in restaurants and passed over the recipe in numerous cookbooks but I finally made them and I just didn't know what I was missing.
This recipe works perfectly when you have a big box of pears that just don't seem to ripen. I always feel like pears are hard as rocks and then rotten - it's hard to catch the sweet spot. Use firm pears.
In the evening, pour yourself a glass of red wine. I used a Shiraz. Just about anything will do. If you don't want to drink it; don't use it. Turn on some good, mellow music. Peel the pears, leaving on the stems. Put them in a pot with what is left of your bottle of wine. Put in enough wine to cover them almost completely. I had to sort of mess around with which pot to use for the number of pears I had until I got it just right.
Add 3/4 cup honey and a pinch of salt.
Place in a 250 degree over for a few hours (2-3) and then turn off the oven and go to bed.
In the morning, carefully remove the pears and place on a platter. The one in the picture was carefully carried across the ocean by my daughter Anna this summer. (Thanks baby.) Reduce the remaining liquid into a thick, purple syrup and spoon some over the pears. They will look like jewelry. Put the remaining sauce in a pitcher and serve with plain yogurt.
Several days later (when the pears are long gone) use the remaining sauce to make a gravy for a slow cooked roast with mashed potatoes. Be glad that you had all those pears.
Enjoy the last few days of sweet summer. More soon - and for all of our guests who requested recipes, don't worry - I have not forgotten you!