You just can’t look at a plate of these bottom-heavy fellows without smiling. They look dandyish, wearing funny hats, leaning forward over their rounded tummies.
…a jaunty bunch of happy nudists.
…old ladies in the hot tub.
…between two, the pure form and emotion of Brancusi’s “Kiss.”
Poached in chai tea, these pears are spicy and fruity, as easily seated at dinner as dessert. I wanted them a little sweeter – drizzled honey, and then dropped some whole walnuts for texture; that was lunch one day.
I’m planning on serving them just this way beside a quail tomorrow evening.
Charming little fellows, all good-natured slouch and paunch, they bring a smile to all kinds of meals, and work a lot harder at making a meal interesting than their posture would have you believe.
Chai Poached Pears
4 cups brewed Chai tea (4 tea bags to 4 cups of water)
3/4 cup brown sugar
6 Bosc pears
Brew the tea and put it into a deep saucepan with the brown sugar. Bring to a simmer and cook for a solid five minutes.
Peel the pears, leaving on the stems, a character-defining piece of wardrobe. Slice off the bottom end, so the pears can stand upright. With a paring knife hollow out the core from the bottom of the pear.
After the tea has simmered and the brown sugar dissolved, add the pears and simmer for about 15 minutes, making sure the pears don’t become mushy.
Let the pears sit in the tea for at least 24 hours, if not longer. This allows them to absorb the flavor without getting mushy.
To serve, set a cold or warm pear on a plate, drizzle with honey and drop a few whole walnuts over all.