Quote:(I used a merlot, but any wine worth drinking will do)
A LOT of people don't realize how fucking vital this is to good food. If a wine isn't good enough to serve at table, it isn't good enough to cook with.
That being said, here's a dessert the missus and I are bonkers for. It's easy and yummers.
1. Get a few good quality pears - almost any variety will do, just make sure they aren't overripe.
2. Remove the stems and cut the pears in half lengthwise (top to bottom, remove the seed core (a melon scoop works really well for this).
3. Poach the pears in a 50/50 mixture of your favourite sangria mix and honey for about a minute, just until the pears begin to soften.
4. Put the pears in the fridge for about 20 minutes, save the poaching mixture.
5. While the pears are cooling, thicken the sangria/honey mix with arrowroot. Keep warm.
6. When ready to serve, top the chilled pears with sweetened ricotta cheese and drizzle the sangria/honey stuff over the top.
Make it now, thank me later.
Boru
‘I can’t be having with this.’ - Esmeralda Weatherwax
