There are recipes that are good because of their simplicity. I think this spice-poached apples and pears is one of them. It´s Friday again, time for another recipe from the book Around My French Table for our FFWD group.
As I was peeling the fruit while the syrup was simmering, I had a contented feeling of peacefulness and wonder for the simple things. Fruits and spices do that for me. They remind me of the primal aspects of food and of myself in relation to the food. It connects me to my passion for it.
So I really enjoyed this recipe. Apples and pears are poached in a wonderfully fragrant syrup.
First a mixture of honey, sugar, lemon and orange peels, star anise, cinnamon and vanilla are boiled, the fruit is then dropped inside and cooked until tender. Finally the syrup is reduced and the baked fruit is bathed with it. So simple and yet so versatile.
For the record, I never thought I would use my vegetable peeler so much, first for cucumber and zucchini ribbons, now for citrus peel. It´s turning out to be a most important gadget in Dorie-related recipes.
I used to poach pears to make the most wonderful frangipane pear tart, which I still have on my recipes-I-love-which-I-want-to-make-again-and-post list. I will get to it soon.
Today it was only about the soft, spiced and tender fruit, which I ate with a spoon directly from the bowl after I took some pictures. Not even a dollop of cream, which would be a great addition.
Tomorrow it will all be about pear and chocolate handpies made with this wonderful spiced pears. Yes, the most delicious mini pies for dessert.