February: Poached Pears

One of my favorite winter desserts is poached pears with pound cake. No frosting, just the rich delicate cake and the red colored pears in their syrup. A beautiful presentation on a cake stand with the bowl of pears beside it. I make my own pound cake but if you are in a rush there is always Sara Lee!

Ingredients:

5 lbs of Bosc pears
1 lemon, squeeze for the juice
3 cups of Zinfandel, rosy or red
1.5 cups of sugar
1.5 cups of water
6 black peppercorns
2 cinnamon sticks

Peal pears and cut into quarters or eighths. Drop in a bowl of water with the lemon juice while you prepare the rest.

Bring the wine, sugar, water, peppercorns and cinnamon to boil in a wide pot.

Let that boil for a few minutes. Drain the pears and add to the boiling liquid. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool. Store the pears in their liquid in a covered bowl in the fridge. They absorb more color as they sit.

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September: Peach Cream Tart

Ingredients:

Butter crust for tart shell –  9 inch

3-4 peaches
.5 cup cream cheese softened
.5 cup ricotta
.25 cup sugar
a few grains of dried organic lavender

1 lemon, rind and juice
3 Tb. sugar for topping
1 egg

Apricot jam and lemon juice

Peach TartRoll out the crust for the tart. Freeze for half an hour. Prick bottom and line with aluminum foil, cover with weights.  Cook at 425 for 25 minutes.  Remove from oven, remove weights and foil and let cool.

Whisk the cream cheese, ricotta and one egg. Blend in the sugar and a few grains of lavender.

Blanch the peaches in boiling water for 30 seconds or until the skin starts to peel.
Remove to cold water bath and peel the peaches. The skins should slip off very easily.
Halve the peaches, remove pit and then cut each half into 6 pieces.

Line the pre-baked crust with the cream cheese mixture. Decoratively place the peach slices on the filling in a concentric pattern, overlapping as you go. When you have done this squeeze the lemon juice over the peaches.

Mix the rind with the 3 Tbl sugar and sprinkle on the peaches.

Bake at 350 for 40 – 50 minutes or until the peaches are bubbly and set.

Let cool.

Cook .5 cup of apricot jam with a little lemon juice to thin it. Let it come to a boil. Strain through a fine sieve. Using a pastry brush carefully spread the thinned jam over the peaches and let set.

I garnished mine with Borage flowers.

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