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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The Sweet Potato vs. Yam Debate on “Weekend America” (which one do you use?)

A couple of days ago I got an email from Ochen Kaylan, a producer of American Public Media’s Weekend America. He was gathering information about the differences between Sweet Potatoes and Yams, for a Thanksgiving show, and invited me to participate. We all know the sweet, sticky, gooey side dish that is loaded up with brown sugar, spices, lots of butter and the ubiquitous marshmallow topping. But people always wonder which to use, sweet potato or yam? Really what is the difference?

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