What is this?
If I had a decent camera on my cell phone, this picture would look like below:
Um. Damn. Google failed me there.
I couldn't find a really super-duper professional Glamour Shot of the exact poached pear dessert I did for a pasta dinner Friday night. Which, now that I think about it, makes me happy...that means not many people out there are doing what I do.
Well, they probably are, but they are a.) not taking pictures or b.) are beyond the first couple of pages of Google hits.
So, let me 'splain. No, there is too much. Let me sum up.
(One million spacebucks if you can tell me what movie the above three lines come from)
A firm pear, cored and peeled, poached in a bath of really sweet red wine along with a couple of cinnamon sticks and some vanilla. I only filled the pot halfway up the pear because I wanted the gradual red fade into the natural pear color. Then, I whipped up a sabayon sauce with egg yolks, a sweet blush wine, along with a little heat and much hand whipping. Chocolate cookie crumbs on top of the sabayon and a caramel sauce drizzle on top of the pear...and voila! A classy dessert for 16.
I'll admit, I'm pretty damn proud of how it turned out. It's one of those times where what I imagined and what actually happened were similar.