Sometimes the questions are complicated and the answers are simple.
~ Dr. Seuss
What to do with Monday Blues:
Kick them into a corner… let them whimper.
Get down on your knees and scrub the floor à la Cinderella.
Wash your hands, like hygiene really matters.
Peel and poach some pears.
Make some chocolate sauce.
Talk to the Paul of your universe (he is my macchiato-and-noodle-loving, way-talented-at-dancing, kinder-than-your-Gran friend who also helped me, via long distance email, to pick the photos you see on this post tonight. I took so many photos, I drove myself batty trying to decide which ones to use.) ;-)
Have three soft luscious golden winegingercinnamon-infused chocolate-coated pear halves for your dinner.
No steak. No veg. No pasta.
Keep listenin’ to “A Charlie Brown Christmas”.
- Poached pears with quick chocolate sauce
Inspired by Orangette and Nigel Slater
500ml leftover white wine (I’m still attempting to clear my post-Thanksgiving stash…)
1/2 cup brown sugar
1 tbsp vanilla essence
Juice of half a lemon
1 cinnamon stick
1 knob of ginger
4 sturdy, ripe pears (I used Bosc)
- For the chocolate sauce*:
8 squares dark chocolate (I used Whittaker’s)
1 tsp instant coffee powder
2 tbsp hot water
1/2 tsp butter
- Method to my madness:
Combine the sugar, water, wine, vanilla essence and lemon juice in a medium saucepan. Throw in the ginger and cinnamon stick. Bring the mixture to a boil, then lower the heat and let it simmer. Peel and halve the pears, and remove the cores with a sharp knife and teaspoon. Place the pear halves in the simmering syrup and allow to cook for around 20-30 minutes, or until tender. They should be golden and bordering on translucent.
- When you are satisfied with how the pears look and feel, remove the saucepan from the heat and leave to cool (or not, if you are hungry).
- Pour the coffee powder, hot water and chocolate squares into a microwave-proof jug or container and microwave for approximately 20 seconds. Take it out and give it a stir, and microwave for a few more seconds if needed (do it in bursts of a few seconds, so nothing burns!). Once the chocolate has all melted, stir in the butter. You should now have a glossy, velvety sauce.
- Drain and plate the pears, drizzle the warm chocolate sauce* over it all, and tuck in.
- Yields 3-4 servings.
- * I made just enough sauce for three pear halves, for that is all I ate tonight – adjust quantities of ingredients to make as much sauce as you need/like.