poaching pears

In the weeks before crazy candy season kicks off the time of year for over doing it with decadent holiday puddings, it is the perfect time for poaching pears.  A very long time ago, some enterprising or very drunk lady from Beaujolaise France probably poached the first pear in red wine.  The result, a really filling and perfect desert, has evolved to include mulling spices, sugar, white wine and really anything else you can think to throw in the pot.  The syrup is perfect spooned on top of the pear, or  in cocktails and ice cream.  When in Southern Oregon it almost seems like you can’t walk outside without tripping on pears (to be fair, this might be because there is a pear tree in my backyard) or bottles of Riesling (to be fair, I like local wine…)  So it when we were trying to figure out an October macaron of the month flavor that was a bit more unexpected than pumpkin spice, Riesling poached pear seemed a natural fit- it reminds me of really simple but special dinner parties when a rich, rustic meal is ended with a mouth watering poached pear, fruity, but doused in the flavors and spices of fall.  Boozy fruit is not just a great drag queen name, it is a perfect way to say goodbye to summer.  We used this poached pear recipe as a base for the pear curd in October’s Macaron of the Month, and we might never go back to pumpkin spice to celebrate fall again!