Roasted Pears in Cider and Port Wine

 

There is nothing like finding a dessert that’s beautiful, easy and unbelievably delicious. We all know that it isn’t always so easy. There are a lot of desserts that fit only one or two of those stipulations.  A genoise cake, for example is beautiful and delicious but certainly NOT simple.

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

That’s why this dessert is so special.  Did I mention that it’s fairly low-calorie as well? I used to make roasted pears with pomegranate juice and red wine, which was very good but it just didn’t quite have the depth a great autumn dessert should have. I tinkered with apple cider and port wine instead and added ginger, cinnamon and cardamom to create this gem of a fall treat. I honestly haven’t met anyone in any of my classes who hasn’t gone crazy over this one. You may also want to prepare this if you are having an open house as well. The combination of pears, port, cider and spices says cozy autumn like nothing else. I bet it will sell your house in a flash!

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

 

The best thing about it is that your friends and family will not only love it but they will be so honored you spent so much time making them a special dessert. The truth (note, I am whispering) is that it will take you about 15 minutes to get in oven. Don’t worry. Your secret will be safe. Who am I going to tell?

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

Oh, and be sure to save any extra sauce to pour over French toast, pancakes or waffles over the weekend. The recipe purposefully makes more sauce than you will need for the pears alone so you can have leftovers. Who could ask for more?

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

Do you have any easy winner dessert recipes like this one? Let us know in the comments, below!

 

 

Roasted Pears In Cider and Port Wine | The Road Home - SO delicious and ridiculously easy.

 

 

 

 

 

Pears in a Port Wine Cider Glaze

From: Heide Lang

Ingredients:

  • 1/1/4 cups Ruby Port
  • 1 1/4 cups Apple Cider
  • ½ cup Sugar
  • 1 ½ Cinnamon Sticks
  • 2 teaspoons Grated Orange Peel
  • ¾ teaspoon Ground Cardamom
  • ¾ teaspoon Ginger Powder (or one teaspoon fresh finely chopped ginger)
  • 6 Ripe Bosc or Red Star Crimson Pears, with stems, peeled
  • Vanilla Ice Cream

Directions:

  1. Preheat oven to 350° F.
  2. Stir port, apple cider, sugar, cinnamon sticks, orange peel, cardamom and ginger powder in medium saucepan over medium heat until sugar dissolves, about 3 minutes.
  3. Using a small melon baller, core pears from bottom of wide end.
  4. Trim bottoms flat and stand upright in 8 x 8 x 2 inch baking dish.
  5. Pour all but a ½ cup of the sauce over pears. Set aside the remaining ½ cup for later.
  6. Roast pears until tender when pierced with a knife or skewer, basting pears with sauce every 20 minutes, for about 1 hour.
  7. Using spatula, transfer roasted pears to serving platter.
  8. Return the pan juices to the saucepan.
  9. Simmer until reduced to 2/3 cup, about 5 minutes.
  10. Strain through a fine sieve into a small bowl, discarding all solids. (This is optional. The sauce will simply be smoother if you filter out the orange zest before serving.)
  11. Spoon glaze over pears.
  12. Serve warm or at room temperature with vanilla ice cream.

Ice Cream is the Best Medicine

Francesca and I have been reading Lemony Snicket’s Series of Unfortunate Events this summer, and we are trying to finish up The Miserable Mill before I go back to school next week. If you are unfamiliar with this series, it is a wonderful set of children’s books in which nothing good happens to anybody ever. But in this installment we have been learning, of all things, about optimism because there is a character named Phil and he is an optimist. It’s a timely lesson because Francesca and are both recovering from surgery and if your house is going to be an infirmary anyway, it’s best to look at it with the most positive attitude possible. So instead of focusing on what we’ve lost (our adenoids and wisdom teeth) Francesca and I are going to focus on what we’ve gained – the right to do nothing for a few days but watch The Flintstones and eat ice cream.

 

Trifecta Shakes – A perfect combination of coffee, vanilla and dulce de leche | The Road Home

 

Over the past two years of college I’ve been lucky enough to live with people who care a lot about Haagen Dazs, and would stuff the freezer with quarts of it whenever it went on sale every few weeks. Luckiest of all, these people introduced me to the Haagen Dazs trifecta of perfection – Coffee, Vanilla and Dulce de Leche – that Francesca and I are using to celebrate our recovery period. Usually we make these into sundaes, but since I can’t really open my mouth wide enough for a spoon, we’re going to go with milkshakes. We hope you enjoy our Trifecta Shakes no matter how you’re feeling. And we want to know – when you’re sick, what food cure works best for you? Comment below to let us know!

 

 

Trifecta Shakes

Ingredients:

  • 1/2 cup Haagen-Dazs vanilla ice cream
  • 1/2 cup Haagen-Dazs coffee ice cream
  • 1/2 cup Haagen-Dazs dulce de leche ice cream
  • 3/4 cup whole milk

Directions:

  1. Blend everything in a blender on high
  2. Drink

Before you make a chipwich…

… remember to freeze the cookies. And the ice cream. Otherwise you may end up with ice cream-soaked cookies…

… and you may have to feed them to your six-year-old sister…

… and she may just get a sugar high and start running around the house and tumbling over the couches singing “James and the Giant Peach? James and the Giant Peach!”

Although for the record, the song was pretty cute. And the cookies tasted really good. But still. Consider yourself warned.

The Chipwich goes to Finishing School

 

The other day, over dinner, mom innocently asked Bella and me what our favorite Trashy Junk Food was. On so many levels, that ought to be an easy question for me to spurn: The Omnivores Dilemma is my favorite book, I love the locavore movement, I’m a part-time moral vegetarian, my mom’s a gourmet cooking teacher, and for Heaven’s sake, I write a food blog. On all accounts, I should really be above all that.

 

 

But, you may find it refreshing to know, food bloggers (most of us) are people too. From Pringles to Flavor Blasted Goldfish, Green Sour Patch Kids to Snickers Bars, memories and flavors came rushing back to me. I remembered the time at summer camp when Nora and I each ate 3 bowls of Cocoa Pebbles for breakfast, or the many Halloweens when I would trade Ellie for all her Reese’s Pieces (after we’d eaten Nathans Hot Dogs wrapped in Pillsbury Crescent Rolls for dinner…). Then, of course, some of these foods  just taste much better than any of us want to admit. Cappuccino Jelly Bellies are almost as good as Tiramisù, and McDonalds French Fries could hold their own at any bistro. We find the Ruffles rrrrrrrrridges completely irresistable, and though many of you may have heard me profess that goat cheese is my favorite food in the whole wide world, I’m sorry to say that is a vicious lie.  I’m just too ashamed to admit how much I love Frosted Flakes.

 

 

 

Your list may not be as bad as the one Isabella and I started (57 favorites, and counting) but I *know* you have foods like this too. The problem is, as I’ve already addressed, we are all so (theoretically) above these foods that it’s kind of embarrassing to buy them. Our twinkies are supposed to come from local bakeries, and at the very least we have to pretend that Paul Newman makes milk’s favorite cookie (although to be fair, Trader Joe Joes actually are way better than Oreos). But that brings me to the other issue. A lot of times, when you go back to your favorite junk foods, they don’t taste quite the way you remember. Duncan Hines brownies have yet to disappoint me, but I swear Funfetti is way sweeter than it used to be. So I decided to begin an intermittent series in which we’ll take our favorite junk foods, and we’ll make them ourselves so they’ll taste as good as we remember (maybe better!), and so we can sort of pretend they’re healthier (they’re not). And because the Good Humor Truck has been tempting me at the playground all summer, I thought we’d start with the Chipwich, my all-time Ice Cream Truck favorite.

 

 

 

I didn’t want to change it too much – no Rosewater Ice Cream or Dulce de Leche layers or Almond coatings. Those would be delicious, but superfluous. I trust you (and encourage you) to add them on your own if you want, but my goal was to get the satisfaction of the original, while making up for the few things it lacks. For our version, we adapted the New York Times version of the Jacques Torres chocolate chip cookie, which is is the best cookie we’ve ever made or eaten, and to preserve our sanity we filled them with Haagen Dazs Vanilla Ice Cream. I’ll spare you my rant on Haagen Dazs Five, but the little known secret is that Haagen Dazs Vanilla only lists five ingredients anyway, so it’s pretty much like homemade (only way better) but it spares you the stress of the ice cream freezer. And Haagen Dazs is a level of perfection you can’t improve on anyway.

 

 

Bake the cookies, freeze them, fill them, freeze them, roll them in chocolate chips, freeze them… or at any step along the way just eat them. These taste just like the original, but with a creamier filling, a more buttery cookie, more chocolatey chocolate, and top notes of bourbon from the ice cream. And they strike just the right balance of sweet-but-not-too-sweet, because there’s no HFCS! They’re perfect any time you’re yearning for a summer refreshment with an indulgent, nostalgic spirit. Our recipe is not intended as a replacement – the original will always have a place in our hearts. This is simply the chipwich refined, finally reaching its ultimate potential, grown up to be the best it can possibly be.

 

Beginning of Summer and Graduation

It’s been almost three weeks since I graduated and it’s still barely sunk in. It’s so foreign to me, taking a day trip to New York without feeling guilty for putting off a paper, or going in the car without bringing flashcards. But it’s been an amazing few weeks. Now that I have no obligations, I get to spend as much time as I want playing with my sisters, taking pictures, playing the guitar, manning the cooking school booth at the farmers market and of course, cooking up a storm. In fact, cooking up a storm is the first thing I did when I got home, Sunday, June 6th. The moment my diploma was safely out of reach from any sisters or cousins who might want to color it in, I put on my apron and went to work on final preparations for my grad party.

The highlights of the party were the cheese table (above), and a cookie-candy bar (below) that was as much of a hit with the grown ups as with the kids. Doing tables like these isn’t hard. After the jump are some tips for doing one at your own party.

And for dinner, mom really outdid herself. Among the things she made were Salmon en Croute with dill, lemon and black pepper cream, Beef Tenderloin with Stilton Sauce and assorted grilled vegetables with herbs de provence. But perhaps the highlight was this fabulous, and foolproof, bacon-arugula quiche. It’s one of our absolute favorite things to make here at the test kitchen, and we’re very excited to share it with you. Click for the recipe!

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