Generally her taste in food runs (fast) towards savoury things but now and again, sweet things fall into our lap or onto our plate which are extremely hard to resist.
So why bother.. resisting.. is what we say!
As we wrote earlier, a mysterious package in the form of a white plastic bag was left on our front door earlier today. We knew the person who put it there, it was one of les trois filles who live at the top of our house BUT we didn't know what it contained.. I love surprises and so does she.
It turned out to be a jar of Peach Vanilla Bean Ginger Jam.. From the Kitchen of Alohna.. we don't know any more details apart from an email address to which she has written.. because it is SO good!
She broke the sealed top and took a little teaspoonful.. oh taste buds! Yippee.. such a good mix of flavours and you all know how we love ginger in our food and drink.
And this is has sparked off a purchase she will make on Saturday, pears, for they are in the market and at wonderful prices. Dark very hard ones and the sweeter red skinned ones but both varieties are delicious, just different!
However, she has a recipe which makes pears into nectar for the Gods and here it is!
You need a pear for each person and we make it with Ginger Syrup and Apple juice but you can also make it with a sweet dessert wine and water.
400g of golden caster sugar.
450ml of good apple juice.
100ml of Ginger syrup.
2 pieces of star anise - NOT whole ones!
1 stick of cinnamon.
2 strips of lemon peel.
4 ripe pears, peeled stalks left on.
Put the sugar, apple juice, syrup, cinnamon, star anise, lemon peel into a deep saucepan and bring it gently to the boil, turn the heat down and simmer for ten minutes.
Trim the pears so they will stay on the bases and place into the liquid.
Turn the heat up a fraction and continue to poach the pears for about 20 minutes.
The length of time REALLY depends on which variety of pear you are poaching and the size of the pears.
Conference will take the longest as they are so hard.
Poke them gently with a sharp knife to see if they are cooked.
Put them into a bowl and pour on the spiced syrup.
They are equally delicious hot or cold and are scrummydumptious with a reallyreally good icecream!
There you are folks.. it has been a Three Post Day, this means she must be feeling much better to have tapped old iPad so much for me.. now it is nearly my bewitching hour aka the dreaded bedtime.So I must be away.. but we will be back to amuse and amaze you tomorrow.. PipPip.. Chocks away..
GeeGee Parrot.
February 24th, 2015.
So why bother.. resisting.. is what we say!
As we wrote earlier, a mysterious package in the form of a white plastic bag was left on our front door earlier today. We knew the person who put it there, it was one of les trois filles who live at the top of our house BUT we didn't know what it contained.. I love surprises and so does she.
It turned out to be a jar of Peach Vanilla Bean Ginger Jam.. From the Kitchen of Alohna.. we don't know any more details apart from an email address to which she has written.. because it is SO good!
She broke the sealed top and took a little teaspoonful.. oh taste buds! Yippee.. such a good mix of flavours and you all know how we love ginger in our food and drink.
And this is has sparked off a purchase she will make on Saturday, pears, for they are in the market and at wonderful prices. Dark very hard ones and the sweeter red skinned ones but both varieties are delicious, just different!
However, she has a recipe which makes pears into nectar for the Gods and here it is!
You need a pear for each person and we make it with Ginger Syrup and Apple juice but you can also make it with a sweet dessert wine and water.
400g of golden caster sugar.
450ml of good apple juice.
100ml of Ginger syrup.
2 pieces of star anise - NOT whole ones!
1 stick of cinnamon.
2 strips of lemon peel.
4 ripe pears, peeled stalks left on.
Put the sugar, apple juice, syrup, cinnamon, star anise, lemon peel into a deep saucepan and bring it gently to the boil, turn the heat down and simmer for ten minutes.
Trim the pears so they will stay on the bases and place into the liquid.
Turn the heat up a fraction and continue to poach the pears for about 20 minutes.
The length of time REALLY depends on which variety of pear you are poaching and the size of the pears.
Conference will take the longest as they are so hard.
Poke them gently with a sharp knife to see if they are cooked.
Put them into a bowl and pour on the spiced syrup.
They are equally delicious hot or cold and are scrummydumptious with a reallyreally good icecream!
There you are folks.. it has been a Three Post Day, this means she must be feeling much better to have tapped old iPad so much for me.. now it is nearly my bewitching hour aka the dreaded bedtime.So I must be away.. but we will be back to amuse and amaze you tomorrow.. PipPip.. Chocks away..
GeeGee Parrot.
February 24th, 2015.
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