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When I was a kid, I loved all the Christmas smells and scents coming from the kitchen! From the french toast that we would eat for breakfast to the delicious roasted chicken, not the boiled cabbages (ugh), the house smelled like cinnamon, spices, and pine. I called my mom to ask for her Drunken Pears recipe because the Holidays are coming and I want to fill my house with those smells from my childhood. Except that now I might eat the pears instead of just drinking the hot syrup, like when I was kid :D
For the Global cuisine challenge.
Pear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.
Much to my chagrin, and beyond my mortal ability to use denial to cancel it out, I'm a delicate flower when it comes to food and have allergies that render me blank, fatigued, and bed-ridden. This state of functioning is contra-indicated to writing and art-making so when I find a life giving, brain refreshing, delicious recipe such as this one, it is just nice.
So in honor of impending Spring, here's a recipe for a salad I just gathered and devoured, that is delicious AND healthy. Because I know some of you are delicate flowers too. Enjoy!
I love pears so much. They are so cute-looking and rich in variety. Having yoghurt with chopped pears would be a nice quick breakfast for your busy morning this time of year. Both ripend pears and yoghurt have silky creamy texture, so they beautifully merge into each other when they together transform into ice pops!
Not only is this stuff delicious, it is also super easy to make. It’s also very versatile: you can have it for breakfast with porridge, or with yoghurt and granola. Or have it with vanilla ice cream as a dessert, yummy! You can make lots of variations, depending on what fruit is in season for example (use strawberries, blueberries, blackberries, raspberries, plums or cherries in summer). The recipe works best with firm apples and pears, but I also find it a great way of using up fruit that has already gone a bit wrinkly.