I used to think that Fridays were the best day of the week. But I think my allegiance has changed and I now love Sundays. I used to work Sundays, but my current life has returned the weekends to me and I don’t think I could ever give my weekends back to anyone, ever again.
It is the indulgent day of the week. It’s the day when you don’t have to do anything remotely responsible. Sundays are for watching movies with the kids back to back or lying in the sun and pretending to read a book whilst you snooze.
It is also the day for Sunday lunches. I don’t know why Sunday lunches taste better than Saturday lunches, but they just do. It makes no sense to me, because if you want to overindulge, then you have to work the next day, so whilst you are enjoying your Sunday lunch, Monday can be hanging over your head.
But it never puts a dampener on it – maybe it just adds to the whole enjoyment of a Sunday lunch. I was lucky enough to indulge in a Sunday lunch a few weeks back. There was good food, good friends. They even had a dessert I could have. I have pretty much given up on desserts when I’m out, apart from sorbet and fresh fruit.
Even if it is vegan it tends to have a high fat content so I avoid them. But I knew this restaurant had the most amazing poached pears, so I was in luck.
I just love Sunday lunch.
I was reminiscing about my Sunday lunch today. I think I have been hungry all day so as per usual; thoughts of food have filled my brain. I decided at some stage today to re-create my dessert pears and I was suitably impressed. I have to thank god though that I only made four, as I am tempted to eat them all.
Spiced Red Wine Poached Pears
- 2 cups red wine – I used Merlot, but I think you could use whatever you fancy.
- 3 tablespoons of balsamic vinegar – I used black cherry, but again, get creative.
- 1/3 cup caster sugar
- pinch of dried cloves
- teaspoon vanilla
- heaped teaspoon of Ground Cinnamon
- 4 just ripe (firm) pears – I used packham pears. Other varieties should work, as long as they’re firm.
- Peel the pears, leaving the stalk intact.
- Combine the wine, vinegar, sugar, cloves, vanilla, and cinnamon. Cook, stirring for 2 minutes or until sugar dissolves.
- Add the pears side down and bring to the boil.
- Reduce heat and simmer, turning the pears every 10 minutes or so, for an hour to an hour and a half or until pears are tender. If the sauce reduces too much in this process, just add water a tablespoon at a time to ensure there is sufficient liquid.
- Transfer pears to a bowl.
- Increase heat to high and bring syrup back to boil. Stir occasionally until reduced to a consistency that you like.
- Pour over the pears and set aside to cool.
- Serve as is!