Even though my poached pear tart didn’t quite turn out how I wanted it, I was reminded how much I really enjoyed poached pears.
So I decided to poach a couple of my pears, one I served as a side topping to french toast with a late Sunday breakfast, the other I saved for dessert with ice cream.
For the bread for the french toast, I sliced up the remainder of a baguette I had with dinner the night before and had dried out in the oven at 200 degrees for about 15 to 20 minutes.
The poached pear turned out wonderfully, though it could have stood a little additional cinnamon. Same for the toast, and the glaze would do well with the addition of a little brandy while cooking. But here are the combination of ingredients I used: Continue reading
