Monday, February 19, 2007
The pear sorbet worked! And it was ultra tasty! I've been eating it with slices of manchego cheese, which it goes with very, very well. It was also very much enjoyed Friday night, as dessert for our weekly dinner with Jed.
And yesterday was fun as well. Charlie and I met up with Pete, Caroline, Nigel, and Megan to go to the new fashion/architecture exhibit at MOCA. The exhibit itself was fascinating, although the fun for me was brought down by the guards, who were yelling at people for even looking at the pieces too closely. There was sort of a jail for art atmosphere going on. That said, I haven't felt that at past exhibits there, and I suspect I won't in the future. I think it was a combination of big crowds, and the fact that sadly, those dresses and architectural models are worth way, way more money than any paintings they would display.
But anyway! It was still really fun and really interesting. And afterwards, everyone came back to our house for dinner and board games. Everyone met Rusty, and played with Smee. It was a great evening.
5 red anjou pears, peeled and cored
19.5 oz. pear nectar
1/2 cup sugar
1 tsp vanilla extract
1 Tbsp brandy (optional, but don't leave it out if you're worried about tasting the alcohol, it's more of a flavor enhancer it this case.)
Combine pears, 11.5 oz. pear nectar, sugar, and vanilla in saucepan. Cook over medium heat for 40-45 minutes.
Puree in food processor until smooth.
Stir in remaining pear nectar, and brandy.
Chill in refridgerator for at least three hours.
Freeze in ice cream maker according to manufacturer's instructions.