Poached Pear – Layna Pimentel
I wanted to offer something a little on the extravagant side of things, yet simple to make for my dessert. Today, I’m borrowing my husband’s recipe for poached pears. Did I mention he’s a chef-in-training? A serving of this sensuous dessert, paired with some Reisling, makes life all the more enjoyable.
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1 Pear must use a Ripe Bosc.
1 L Water
½ cup Sugar
1 Slice of lemon
20 g Philadelphia cream cheese
5 g Crushed and roasted walnuts
1) Remove the core from the pear ¾ from the top. Peal skin off pear but keep the stem intact.
2) Cut a slice from the bottom to make a flat base.
3) Add water, sugar and lemon to pot, bring to a boil. Reduce to a simmer.
4) Poach the pear, uncovered, for 10 to 15 minutes or until they turn tender, but not mushy.
5) Use a large slotted spoon to transfer the pear onto a serving plate.
6) Lay out the roasted walnuts, and roll with your hands the cream cheese over the walnuts. Make a cylinder smaller than the pears core diameter. Once done refrigerate for later use.
7) Carefully place the cylinder of cheese and nuts in the core of the pear.
8) Arrange the pear on individual serving plate and drizzle with the simple syrup over the pear.
After colliding with a stunning vision in white, retired Staff Sergeant Brent Daniels offers to drive the beautiful stranger to a hotel for the night, but instead discovers he’s with one very lost creature. He’s bewitched by her sinful curves, her dark and mesmerizing eyes, and the pull at his soul with each minute passing. Nevertheless, he can’t shake the feeling she’s hiding something.
Melpomene, daughter of Zeus, finds her handsome rescuer resembles the man who has continuously haunted her dreams. Before long, she’s in his arms, wanting more. Knowing their days are numbered, desperation leads her to reach out for help by an unlikely ally.
Just how far will these two lovers go, and what will they sacrifice to be together?
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