Good news. Jason's sporty little French car is ready to be picked up from the mechanic. What a relief! Life is always a bit glum when Jason has car problems...
On Bastille Day, I prepared some French inspired dishes to cheer up a disillusioned Jason. While the French might not have great cars, you really can't argue about the quality of their food. French food rarely disappoints.
Here is a very simple dessert recipe (from a very old Women's Weekly) which I made after a hearty French lunch of Lamb Bretonne. The dessert was an absolute winner in every respect - Beurre Bosc pears are in season in Australia at the moment and fruit is always a nice end to a big meal. Delicious.
Poached Pears
6 pears (Beurre Bosc)
1/2 cup sauterne (or sweet dessert wine. I used a Tamar Ridge Botrytis Riesling from Tasmania)
1/3 cup water
Mocha Sauce
200g dark chocolate, chopped
300ml thickened cream
2 teaspoons instant coffee powder or a shot of espresso
Poached Pears method:
Peel pears, leaving stem intact. Trim base so pears will stand upright, place pears in large saucepan.
Pour sauterne and water over the pears, bring to the boil. Cover, reduce heat, simmer for 20 minutes or until they are just tender.
Serve hot or cold with sauce.
Mocha Sauce method:
Combine chocolate, cream and coffee in a saucepan, stir constantly over a low hear without boiling until smooth.
Bon appetit!
On Bastille Day, I prepared some French inspired dishes to cheer up a disillusioned Jason. While the French might not have great cars, you really can't argue about the quality of their food. French food rarely disappoints.
Here is a very simple dessert recipe (from a very old Women's Weekly) which I made after a hearty French lunch of Lamb Bretonne. The dessert was an absolute winner in every respect - Beurre Bosc pears are in season in Australia at the moment and fruit is always a nice end to a big meal. Delicious.
Poached Pears
6 pears (Beurre Bosc)
1/2 cup sauterne (or sweet dessert wine. I used a Tamar Ridge Botrytis Riesling from Tasmania)
1/3 cup water
Mocha Sauce
300ml thickened cream
2 teaspoons instant coffee powder or a shot of espresso
Poached Pears method:
Peel pears, leaving stem intact. Trim base so pears will stand upright, place pears in large saucepan.
Pour sauterne and water over the pears, bring to the boil. Cover, reduce heat, simmer for 20 minutes or until they are just tender.
Serve hot or cold with sauce.
Mocha Sauce method:
Combine chocolate, cream and coffee in a saucepan, stir constantly over a low hear without boiling until smooth.
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| Poached pears sauterne with mocha sauce |
I would repair Jason's car myself for that.
ReplyDeleteTom, I would gladly prepare meals for you in exchange...shame you don't live locally!
DeleteThat looks awesome !!
ReplyDeleteAnd it was! The easiest dessert I've ever made. xx
DeleteOMG that sounds good! I think I could eat a pan of that sauce by itself, even though I love pears.
ReplyDelete