This is beautiful world of food blogging. Like a snowflake or a finger print, everyone has their own unique way to talk to the world through food.
I want to tell you about my friend Peter. Peter is Australian of Greek descent, which is such a sexy combo, and his blog, Souvlaki for the Soul, often reflects Greek and Mediterranean food, his world travels and stunning photography. There is a certain “food blogger” look in photos that is quite lovely with white backgrounds and lots of softness, but Peter’s style is very dramatic and stands apart from the crowd, as he adds drama to his food placing it against dark backgrounds and using photos to tell his story, much more so than I do.
Peter recently did a pear post that inspired me to take the last of the pears and poach them in my homemade blackberry sangria. I couldn’t get the pear picture I wanted, but he nailed it. You might want to take a look at the pears, a greek dish or some places he’s been. It’s worth a visit to see how he captures his world. He is one of my on-going inspirations and I hope to one day have dinner with him again.
I often think of poached pears as terribly sophisticated, and somewhat retro, which might be why I’m slightly drawn to them. They are the dessert for grown ups and for cooks who don’t want to fuss with pastry, (although I do like to fuss with pastry too).
I added cinnamon sticks, and allspice. This is wonderful idea to make for company, because your house will smell so good, (think mulled wine). This is an odd dish to make in June, but think of pairing with vanilla ice cream and or reduce the wine down to super syrupy sauce.
If you don’t have sangria, you can use red wine (merlot or shiraz) and a cup of sugar.
Blackberry Spiced Pears and My Friend Peter
- 4 pears
- sangria or enough red wine to cover half the pears at a time they will be turned over midway
- 1 cinnamon stick
- 1/2 teaspoon allspice
- a few cloves optional
- Bring wine and spices to a boil. Reduce heat to simmer. Add in pears. Turn at 10 minutes. Simmer another 10 minutes. This, of course depends on how ripe the pears were to begin with. You will have to be the judge. You want the pears to poach and be easy to cut through and still able to stand. The wine will only color the outside of the pear. Remove pears to cool. Reduce wine mixture down to make a sauce to pour over pears before serving.
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