Incredible how 10 minutes submerged in a sweetened, simmering liquid can turn pears into lusciously tender items that have an undeniably gourmet feel. That's what I was thinking as I edited a dessert recipe for the November issue of Vegetarian Times (which hits newsstands next week.) Ever since, I've been on a poached pear jag, serving them in salads and desserts, adding leftover ends and slices to sandwiches and even stirring the poaching liquid into my yogurt for a nothing-goes-to-waste morning treat.
—Mary Margaret Chappell, Food Editor
—Mary Margaret Chappell, Food Editor
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