The first snow of the season started to fall at ten this Thursday morning. By the time I got back from my 11:30 dentist appointment, my work had decided to close down. They thought it best to send people home before the roads got too bad. The drive home was slow, but thankfully uneventful, for me and my neighbor/coworker. Joel’s drive back from the seminary library was a bit more exciting, what with hills and parked cars. Thankfully, he didn’t hit anything and he also made it home safely.
While I spent the afternoon steaming up the apartment windows, the neighbor’s little boy opened and shut our kitchen cupboards, picked out his favorite bottle of “Fig condiment with Balsamic Vinegar of Modena”, and pushed the other bottles round and round on their lazy Susan.
Eventually, we enjoyed an afternoon snack of poached pears and a boule of fresh, spongey (but too salty) whole wheat bread.
After the neighbors went back upstairs, Joel started to hang additional Christmas lights to celebrate the beginning of winter weather.
Ingredients for Poached Pears
1/2 tablespoon cardamom powder
1 cup vermouth
1/3 cup sugar
1 tablespoon lemon juice
1/8 teaspoon saffron threads
1 stick of cinnamon
dash of salt
2 firm pears, peeled, stems intact
Combine all ingredients in a saucepan that will hold both pears. Add enough water to cover the pears. Bring the liquid to a boil then reduce the heat to let the liquid simmer. Put a cover (slightly ajar) on the saucepan and continue to heat the pears for about ten minutes. When the pears are just soft, remove them with a slotted spoon. Keep the lid off the saucepan and increase the heat. Let the liquid boil so that it will reduce to a syrup.
Halve or slice the pears to your liking for presentation and/or number of servings. Spoon the reduced syrup over the pears.
Categories: Dessert, Food and drink, Fruit, Herbs and Spices
Tags: afternoon snack, cardamom, Christmas, first snow, pears, poached, saffron, snow day, vermouth
Two of my coworkers are in South America this week. Yesterday, the plan was them to take a break from working by going on a taxi tour of some sites in Peru. While I hold down the “fort” at the office, I can enjoy a taste of Peru with the following recipe. A Peruvian friend from church made it for us one Sunday, and Joel liked it so much we’ve had to try making it ourselves.
Keys to Success: Slice the onion using the thinnest setting on a mandoline. Also, be sure to rinse the onion in cold water to diminish the onion’s bitterness.
- Red onion
- Aji amarillo
- Cilantro leaves, chopped
- Salt and pepper
- Lime juice
- Olive oil