Buongiorno, bonjour and “g’day”! (don't you like how they're all the same thing? ~ who knew Australian vernacular was so cosmopolitan???).

Also, "a good day to you, sir/maam" for our American pals, "Ni Hao" to China, and "Здравствуй" to our Russian comrades, "etcetera etcetera and so forth"... (for Yul Brynner).

It’s your old pal Kit (Christof) Fennessy here. I've been writing this blog with your help for ten years, and there's over a hundred and fifty recipes, restaurant reviews of Australia and around the world, and general gourmet articles in these pages for you to fritter away your idle hours on.

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Now, what's on the bill of fare today?

Saturday, August 1, 2020

Poached Pears Royale

By way of not forgetting you, dear reader, here’s my latest and a first for me; Poached Pears Royale. Serve with ice cream and a quick chocolate sauce. 😘

Click below for the recipe!

Make a light sugar syrup (proportions of 1 cup sugar, 2 cups water), and combine with the juice of one lemon, a little vanilla essence and cinnamon.

Stand four peeled pears in the syrup, stems left on and the woody base carved out, and cook slowly in a pot with the lid on... between half an hour and two hours depending on the pears.

A slow, slow blub, the slower you go the better. The juice may turn a lovely pink.

Stephanie Alexander (who I got the basics from) includes a circle of baking paper inside the pot with little snips in it for the stems to poke through under the lid.

Once cooked, pull the pears out and thicken the liquor to serve the pears straight up and/or store.  See result for storing the pears below in the white ceramic.

A quick chocolate sauce?  Nothing could be simpler.  Melt a block of dark chocolate (250 gm) over a low heat with half a cup of cream, half a cup of milk and a teaspoon of honey.

Decadent and delicious.

I have GOT to go on a diet...