Juniper poached pears
If you stayed in the middle of Los Angeles, you might never notice the seasons changing. It was almost 100 degrees last week. The palm trees stay the same, the sun still shines. The rain comes and goes as it pleases. But I get outside a lot. Last week, I was wandering around my favourite State Park and the smell of sycamore leaves on the ground hit me, like a full on memory assault. And all of a sudden, I was five. The house that I lived in when I was five was on a tree-lined street. In the Autumn, the street was covered in leaves, in all different colours. I’d pick as many pretty ones (read: red ones) as I could, and line them up on my windowsill. And that smell, of leaves starting to rot. Of smoke from fires in fireplaces that have lain dormant all summer long. Of stews on stoves and spices in wine. That smell makes me insanely, irrationally happy.
Last week I had decided that I was going to make juniper ice cream with the berries I had left, but the look on Jam’s face made me reconsider. So I still had some fresh juniper berries, and a few pears from the market this week. Although I’m a big fan of fancy desserts, some nights, when I’m home alone, I just want to throw together something simple. Something that I could do blindfolded, with one hand tied behind my back, and not have to get more than a pot and a bowl dirty. Last night was one of those nights.
Juniper poached pears
serves 1. Multiply quantities for more.
1 pear, peeled, halved and seeds removed (you might need to untie the blindfold and remove your other hand from behind your back for this)
6 juniper berries
1/4 cup brandy
2 tb sugar
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 cup water
cream, to swim it in.
Place the juniper berries, sugar, cinnamon and cardamom in a saucepan. Add the brandy and water, bring to a boil, and add the pears. Simmer for 10-15 minutes, then remove the pears, and boil the liquid down to a syrup. Pour over the pears, and douse liberally with cream.
This recipe is posted at Pennywise Platter Thursdays, over at The Nourishing Gourmet.
I really want to try this recipe, juniper and warm spices sounds like such a great combo. Poached pears usually call for wine, which I don’t have, which stops me from making them. But I’ve got brandy. Now, I wonder if the neighbors around the corner still have pears on their tree?
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Oh, definitely cream to swim it in…sounds simply delicious!
this is really yummy dish, I make something very similar, but baked in the oven and with no brandy, but lemon juice…
I can’t wait to try your version
Ohh, I’m going to try it in the oven next time.
Great recipe!!
Can i publish your recipe in a quarterly newsletter that i edit, for the 600+/- members of the Home Orchard Society? We are a non-profit that encourages people to grow fruit at home and to plant and maintain heirloom fruit varieties. We are based out of Portland, OR, and juniper is prevalent enough out there that this is a nice foraging twist for people to add to their fruit.