Poached pears worthy of your holiday table.
A friend of mine once rolled her eyes at her then-boyfriend for ordering poached pears for dessert at a restaurant.
In her mind, she couldn’t fathom why one would waste perfectly good dessert calories on simple, cooked pears, of all things.
I can see her point. After all, if you’re going to venture out to a white-tablecloth restaurant for dinner, you want to live it up. You want to eat with abandon, and finish it off with decadence. You want chocolate. You want butter. You want fluffs of cream, ganache and mousse — preferably in a take-your-breath-away form.
Pears don’t immediately muster that kind of response.
But transfer them to the finale of a comforting, home-cooked dinner, and I think even my friend would have a hard time passing them up.
Juicy, sweet, wine-y pears fanned out across a rustic tart that’s put out in the center of the table is just the type of dessert made for entertaining at home.
That’s what you’ll get with “Rosemary Pear Pie” from the new cookbook, “Home Baked” (Abrams), of which I received a review copy. It’s by Yvette Van Boven, a food stylist and recipe writer in Amsterdam.
The book is filled with more than 150 recipes for sweet and savory goodies such as “Poppy Seed Popovers,” “Verbena Cake with Fresh Fruit & Verbena Gin Syrup,” and “My Favorite Chili with A Thousand Beans, Chorizo, Chocolate, and Corn Bread.”
One glance at this pear pie in the book and I was enthralled. Who wouldn’t be with the pears arranged just so prettily atop a simple, smooth, custardy filling?