Banana Bread (and Pear Bread) – One Recipe, Two Flavors.

Pear Bread

The fact that Bosc pears taste like spicy, buttery perfume (I mean sweet, pure essence of pear, not old lady soap), may be second to their beauty. I admit I bought this bag of pears to decorate my kitchen. They’re so sleek and statuesque that most every still life painter from Van Gogh to Picasso has captured their elegance.

Pears

The carefully arranged bowl was quickly decimated by my family, who didn’t recognize the art in my attempt, but smelled the juicy pears and ate them. The boscs are in their prime. Some years the pear crops are mealy and tasteless, but this year they’re sweet, juicy and the flesh is perfectly smooth. As they ripened the texture is as soft as an overly ripe banana, so I got the idea of making my banana bread recipe with chunks of the ripe pears.  I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different.

The trick to this recipe is using the pears when they are almost too ripe to eat. This means they are at their sweetest and will breakdown when baking. Unlike other banana recipes, this one calls for chunks of fruit, instead of a puree. Try both the banana and the pear versions and let me know which is your favorite. See the banana bread at the bottom of the post.

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Puff Pastry Pears

Everything tastes better wrapped in puff pastry. Just like bacon, it makes everything near it better, no matter if the filling is sweet or savory. It’s the thousands of little layers of dough and butter that bake up together into a gorgeously flaky package. Last week I poached a bunch of pears in chai tea, then drizzled them in chocolate. They were delightful and will make a terrific Thanksgiving dessert. But, then I got to thinking about how those luscious pears would taste if they were encased in puff pastry and served warm with the ganache. Well, they rock. I suggest you serve the poached pears for Thanksgiving and then wrap the leftovers in the pastry to bake up warm for breakfast the next morning.

Puff pastry is one of those things that I think is just fine to buy if you are trying to save time. However, if you have a long weekend with nothing else to do, go for it and make your own. You will join the ranks of the proud, brave souls who can boast that they’ve survived homemade puff pastry. Just kidding, it really isn’t difficult, just time consuming, but well worth the effort. Having said that, you can find it in the freezer section of your grocery store. (more…)

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Chai Poached Pears and Sorbet

poached pears

This is the perfect dessert for Thanksgiving dinner. It can be made days ahead, doesn’t require any oven space and is decadent with flavor, but light enough to follow your Thanksgiving feast. The poaching liquid is homemade chai; a blend of sweet spices and black tea. Once the pears are finished poaching, the liquid can be chilled in an ice cream maker to serve as sorbet. A drizzle of chocolate ganache gussies up the dessert and makes it look like something you fussed over, even though this is one of the easiest desserts to create. No one needs to know that!

Be sure to pick firm, unripe pears for poaching. The harder the pear, the longer it will take to poach, which means it has more time to soak up the flavors of the chai. Slow poaching is key to great flavor. (more…)

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