My boyfriend’s restaurant is a drop-off point for the Enterprise Farms CSA, which means that every couple of weeks he’ll come home lugging a giant box of dirt-encrusted organic fruits and veggies.
It’s amazing, and forces us to eat and cook with things that maybe we wouldn’t have ordinarily picked out at the grocery store ourselves. This week’s haul included squash, radishes, turnips, potatoes, and — a half-dozen of that New England staple — apples.
We still have a couple pears from the last CSA box slowly going soft in the fridge, so last night Cristo suggested that I might have to bake something. And I’m happy to.
And after digging down into the food blogs, I can’t find anything too close to what I have in mind. So I’m going to (gasp!) invent my own recipe. I’ll post it up here if it’s worth repeating. Here’s my things-to-buy list, so far:
dark brown sugar
fresh ginger
maker’s mark bourbon
honey
salted french or irish butter
sour cream
heavy whipping cream
cinnamon sticks
vanilla beans
a lemon
at 2:56 pm
Based on the ingredients, is it statistically possible for this not turn out good?
at 3:01 pm
Wait, just had a thought. You’re probably already on your way to making something, so it’s OBE, but just as another possibility . How about soaking the pears, cut in half, in the bourbon, spices, lemon juice for a day or so? I am sure you’ve had wine soaked pears in restaurants, so it will be a fresh/Southern take on the idea. And then baking the pears and serving them with a sugar, whip cream, butter sauce?
at 4:03 pm
It’s already made. And it’s pretty much a giant pile of win. I’ll be posting impressions and directions very shorty.
But I do love your idea! And we do have pears left; we often do a red wine-preparation like the one you describe, but with bourbon sounds amazing!