September 13, 2006
Here’s a a quick dessert we made this evening. After a long day of sanding, painting and plastering we felt we deserved something sweet and buttery. With quantities of double cream even Enid Blyton would consider excessive. It’s dead simple and is a perfect way to soften up any rock-hard pears you’ve got knocking about.
1. Peel and core your pears, and cut into thinnish wedges.
2. Melt a tablespoon or so of butter (for 3 or 4 pears) in a frying pan and saute the pears on a low heat until golden brown.
3. Turn them over and sprinkle with a couple of tablespoons of caster sugar. Leave on the heat to caremalise.
4. Keep an eye on them. They can catch and burn if you get distracted by daydreams, crosswords or randy squirrels. Once they’re soft, arrange them daintily on a big white plate.
5. De-glaze the pan with water, or booze. We used a small glass of white wine. I reckon vodka or whiskey would do the trick. Boil it briefly and pour over the fruit.
6. Serve warm, with lashings of thick cream, custard or ice cream.
I couldn’t really taste it because my mouth had been laid waste by a combination of plaster-dust and toothpaste. Maths chick assured me they tasted grand. If you try them yourself, let me know. I always like to get a second opinion.