Spontaneous Decadence!
Jul. 14th, 2009 10:25 amI was reading through one of my new roommates’ cookbooks, and found a recipe for toasted lemon pound cake with pears cooked in port. We just happened to have all the ingredients: pears at the right stage of ripeness, port, spices, and chocolate sheet cake instead of pound cake (Stir Crazy Cake, which is not too sweet or too rich, but is chocolate).
Combine 2 peeled, cored, and sliced firm pears with 1 cup port, 3 tablespoons sugar, 1 stick cinnamon (broken), and 5 juniper berries. Cook until pears are medium-soft, then remove pears and cook the wine down to a syrup. Spoon pears over cake and vanilla ice cream, then drizzle all with port syrup.
I don’t think I can explain how incredibly decadent this is, and it was literally all stuff we had on hand.
Combine 2 peeled, cored, and sliced firm pears with 1 cup port, 3 tablespoons sugar, 1 stick cinnamon (broken), and 5 juniper berries. Cook until pears are medium-soft, then remove pears and cook the wine down to a syrup. Spoon pears over cake and vanilla ice cream, then drizzle all with port syrup.
I don’t think I can explain how incredibly decadent this is, and it was literally all stuff we had on hand.