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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.
A wonderful winter dessert, great for Thanksgiving! In a dutch oven, slowly poached 4 peeled pears in 2 cups of (sweet) white wine. Add 2 sprigs of rosemary and 3 tbs of honey. Optionally, sprinkle some pepper. After boiling, simmer for about 30 minutes.
This delicious, light version of the cocktail is perfect for fall celebrations (and the holiday season). The Bellini was invented in Venice, Italy around the 1930-40s and named after the painter, Giovanni Bellini. It is a fun drink that can also be made with peaches or blackberries, depending on the season. My design plays off the color of pears and Italy, and makes use of bubbles as stars. Enjoy!