Pears in Red Wine
While you can poach pears in white wine, tea, cider, apple juice etc, red wine remains my favourite.
Hello
There is still little sign of warmer, dryer weather here in the UK. But I did notice that over the last couple of weeks, the gardens in Suffolk have burst into life, so spring is definitely here. The hawthorn bushes are starting to show green shoots, the bluebells are out, and the grass needs cutting. Actually, the grass has needed cutting for weeks now, but it’s been too wet.
Meanwhile, on my mini allotment in London, the rhubarb has burst into life. What it lacks in vibrancy and colour compared to the earlier forced rhubarb it more than makes up for in abundance.
I’m going to keep the newsletter short this week as I’ve not done much in the kitchen or on the blogs. At the beginning of the week, I was honoured to do two days of judging at the Great Taste Awards. It’s great fun and I got to meet some really interesting people from all walks of the food industry, but tasting around 70 very random items in a day in a completely random order was no easy task. I am sure you can understand why I was not in a hurry to get into the kitchen the rest of the week.
So instead, I settled into my office to plan future work, and also found and updated an old favourite dessert of mine, Pears Poached in Red Wine. Its a dessert that can be served just about any time of the year. They can be served hot or cold with cream or ice cream and they never fail to disappoint. Don't they just look fabulous standing upright in a dish? So why not check out the recipe for yourself?
Until next time have a delicious week
Pears Poached in Red Wine
A simple dessert and yet surprisingly decadent. Pears poached in red wine is an ideal dish to make with pears that are not quite fully ripe.
Have you seen?
Sea Bass with peas and bacon and potatoes?
I made this this week it's a great dish when you need something reasonably light, but a salad won’t cut it.
Rhubarb and Ginger Crumble
While the weather remains cool, this is the perfect dessert to make with garden rhubarb served with custard rather than ice cream until it warms up a bit.
They always taste so very good!