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» Posts of the Week from Too Many Chefs
We all have much to be thankful for this week. If you are reading this, you obviously have access to the Internet in some form, which probably puts you in the top 5% of the world's population in terms of wealth. But money isn't everything, so we truly... [Read More]

» Posts of the Week from Too Many Chefs
We all have much to be thankful for this week. If you are reading this, you obviously have access to the Internet in some form, which probably puts you in the top 5% of the world's population in terms of wealth. But money isn't everything, so we truly... [Read More]

» Sugar High Friday #15: Im-peared from Hungry In Hogtown
We first got a pear drunk a few months ago. Poached it in lots of marsala, red wine, cinnamon and vanilla, let it soak up all the goodness, and delighted in the fragrance that perfumed our apartment and the [Read More]

» Sugar High Friday #15: Im-peared from Hungry In Hogtown
We first got a pear drunk a few months ago. Poached it in lots of marsala, red wine, cinnamon and vanilla, let it soak up all the goodness, and delighted in the fragrance that perfumed our apartment and the [Read More]

» Sugar High Friday #15: Im-peared from Hungry In Hogtown
We first got a pear drunk a few months ago. Poached it in lots of marsala, red wine, cinnamon and vanilla, let it soak up all the goodness, and delighted in the fragrance that perfumed our apartment and the [Read More]

Comments

Nic

I think I can honestly say that this is the most delicious looking poached pear I have ever seen. The color is just stunning!

Rachael

Hey peachy!
The photo is be-U-Tee-full, but the font is so teeny-tiny, I cant read a word of it! Pout.

Don

Yum.. I love poached pears. Actually made a poached pear cheesecake recipe I got from a friend recently. With port, red wine, sugar, cloves, cinnamon, star anise, and vanilla beans.. but I think I want to try this one too!

A guy qho cooks

The recipe doesn't say what to do with the 1/2 cup of caster (i.e. superfine) sugar. I assumed that it went in before the egg, but I didn't want to wreck it, so I tasted carefully along the way. It was certainly sweet enough with only 1/4 cup, and thickened just fine.
They were a huge hit at Christmas dinner.

Lyn

Guy who cooks - Sorry, I should have explained what to do with the sugar! It also should have been a 1/4 cup! I really need an editor.

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