What a weekend. We watched The Master – which if you like intense movies that don’t really adhere to the standard pop film genre, you’ll love it and should go and watch it. I would watch it again. The acting is phenomenal. The story doesn’t really have much of a reason to it, but its done so well you really don’t care. Really something, we really thought it was entertaining. Then my Colts lost, but it was to the Jags, which is my second team, so I can’t be too upset…I guess. Boo. AND…drumroll please…We picked our first ripe tomatoes! I know, its late in the season, but we got a late start and we didn’t know what we were doing, so. Lessons learned and next year, we’re going to rock and roll on that garden!
We used Bartlett pears in this recipe, but be careful not to cook them too long or they get smushy. You can really use any sweet pear that you’d like. When you boil the honey down, watch it too, it should be very bubbly and you’ll probably have to stir it to get the bubbles out – this is OK, you want it to be sticky so it turns into a caramel-like glaze.
Poached Pears with Warm Honey Glaze
¼ cup Water
3 Tbsp + 1 tsp Honey
1 tsp Vanilla
¼ cup Almonds
1 tsp Olive Oil
Vanilla Ice Cream or Vanilla Coconut Cream
Cut the pear into ¼” slices, discard the middle and the stem. You can peel them if you want, but it isn’t necessary.
In a sauté pan, bring the water, 3 Tbsp honey, vanilla and cloves to a boil. Turn the heat down to medium-high, add the pear slices, cover and cook, flipping occasionally, for about 5-7 minutes, or until the pear is tender.
Once tender, remove from the heat, arrange on a plate. Continue to boil the juices down until they start to thicken. This should only take a couple of minutes. Drizzle the juices around the plate and over the pears.
Put the pan back on the range over medium-high heat, add the oil and almonds (I like to use blanched almond slivers) and cook until golden in color. Once the color begins to brown, add the honey to finish the almonds.
Top with vanilla coconut cream or ice cream and top with candied almonds. Serve and enjoy!