For therecord, I never thought I would use my vegetable peeler so much, first forcucumber and zucchini ribbons, now for citrus peel. It´s turning out to be amost important gadget in Dorie-related recipes.
There arerecipes that are good because of their simplicity. I think this spice-poachedapples and pears is one of them. It´s Friday again, time for another recipefrom the book Around My French Table for our FFWD group.
As I was peelingthe fruit while the syrup was simmering, I had a contented feeling ofpeacefulness and wonder for the simple things. Fruits and spices do that forme. They remind me of the primal aspects of food and of myself in relation tothe food. It connects me to my passion for it.
So I reallyenjoyed this recipe. Apples and pears are poached in a wonderfully fragrantsyrup.
First amixture of honey, sugar, lemon and orange peels, star anise, cinnamon andvanilla are boiled, the fruit is then dropped inside and cooked until tender.Finally the syrup is reduced and the baked fruit is bathed with it. So simpleand yet so versatile.
I used topoach pears to make the most wonderful frangipane pear tart, which I still haveon my recipes-I-love-which-I-want-to-make-again-and-post list. I will get to itsoon.
Today itwas only about the soft, spiced and tender fruit, which I ate with a spoondirectly from the bowl after I took some pictures. Not even a dollop of cream,which would be a great addition.
Tomorrow itwill all be about pear and chocolate handpies made with this wonderful spiced pears. Yes, the most delicious minipies for dessert.