My dear, poor, non-French people,
Let me be a good pear today, or “Une bonne poire“:
this is how my French friends call someone who’s always helping everybody, even if people are taking advantage of it.
It’s nice, at least it’s much better than being “une vraie dinde”, “a real turkey”, which is how we call people who are stupid and brainfree, I would say…
Anyway, after all your stomach has suffered last Thanksgiving, I’m sure you’ll love this delicious and healthy dessert.
Les poires au vin
1 bottle of red wine
3 tbsp honey
1 tbsp vanilla seeds
3 Cloves, Anise, Pepper
This recipe is actually very similar to the strawberry wine soup I wrote about this summer.
Let’s say it’s the autumn, warm, version of it.
It’s the perfect way to end a good meal: no need for another big fluffy pie that will only stay on your hips and not on your palate as a souvenir…
I love doing it too because it reminds me of winter time and skiing vacation: you actually cook the fruits in something that is very similar to vin chaud, mulled wine.
The best after a day of slaloms in poudreuse, powdery snow. (Or, after visiting half a dozen fromageries for the best Tomme de Savoie: why ski when you can prepare a Raclette or a Fondue?).
Poires are such great autumn fruits! Where I come from, in the Center of France, they are deeply used.
You can find “poires tapées” (beaten pears): pears that are pealed and dried during three days in special wood ovens, and then “beaten” with a special instrument and laid in a traditional basket.
But my favorite is la poire my grand father used to make with the fruits left at the end of the season: a pear brandy he would always serve to his good friends at the end of a great meal.
Adults would sip a glass of this gorgeously perfumed “eau de vie” (litteraly “water of life”) while we kids would try not to be seen trying to soak a sugar cube in their glass: it’s called “un canard”, a duck, and it’s a little piece of drunken sweet heaven…
- Put the red wine to a boil
- Add the spices: the cloves, the star anis, the vanilla, and a little bit of pepper
- Melt the honey in it
- Peal the pears, leaving the stem and gently plundge them in the wine
- Put on sim and Cook for 25 minutes
You can eat them warm, but I prefer them cold, they can be kept in the fridge for days.