Another Fall Recipe

There are not many flavors that I dislike. It's hard for me to pick out a food that I won't eat.  I'm a little embarrassed to say that even the haggis and blood pudding (for the record, they called it black pudding... I feel duped) that I tried in Scotland tasted, dare I say, good...?  I mean, sure, when I think about what is in them, it grosses me out.  But flavor-wise, I'm just saying I wouldn't starve if those were my only options.

I am, however, very texture-sensitive.  Tofu?  Love the idea of it, but I can't get over the smooth, creamy texture.  It adds nothing to a meal for me, to the point where I will say that I actually dislike it.  I've given it a try on multiple occasions, but always end up throwing it out.  Avocado?  Again, great in concept, but too creamy!  Gross in a sandwich, gross on a salad (good as guacamole, though, but only with crispy chips). Maybe it's the lack of flavor plus lack of texture that I can't get on board with.

The texture of pears is something that I've never enjoyed either.  The mushy, almost mealy feel does not appeal to me.  But I have discovered, that I love pears that are under-ripe and kept refrigerated.  With the texture of an apple, a pear becomes a delicious snack and something I now find myself craving.

I was reintroduced to pears earlier this year at a dinner party I attended.  Everyone provided a dish and we ended up with a glorious meal of healthy, delicious food - lentil pie, goat cheese polenta bites, black-eyed pea croquettes, and of course lots of wine.  But after eating a large dinner, a light dessert was just what everyone wanted.  Enter poached pears.

When I was asked to make dessert for my Thanksgiving dinner party, this immediately came to mind as the second recipe I would bring.  These are simple to make, as well as delicious, light, and keep with the fall theme (which means lots of cinnamon).  Even though the pears are cooked, they still retain a slight crunch to them and never become mushy like a canned pear might.

Spiced Poached Pears 
Prep time: 15 minutes
Cook time: 20 minutes

Ingredients:

• 4 pears (I prefer under-ripe bartletts)
• Water
• 1 cup brown sugar
• 2 tbsp cinnamon
• 1 tbsp cardamom
• 1 tbsp nutmeg
• 1 tsp ground cloves

Preparation:

1. Half, skin, and core the pears
2. Place in a large pot and cover with enough water so that they float just a little bit
3. Add brown sugar and spices, and stir to combine
4. Bring to a boil, then reduce to a simmer.  Simmer for at least 20 minutes - the longer they simmer, the more flavor they'll pick up and the softer they'll get.
5. Serve warm with a little bit of juice on top.  Also delicious with a scoop of vanilla ice cream.

These are perfectly spiced and not too sweet.  They also make a great breakfast too!