T-minus 24 hours. The countdown has begun to Thanksgiving dinner. The one day of the year when all of America sits down for a nice meal together. We’ve just returned home after being in NYC for the past week, so needless to say, I’m behind. Very, very behind. Besides a bag of pears, the fridge sits strikingly empty—as does my grocery list. I’m in trouble. BIG TIME. Given the circumstances, I’d normally be in a full-state of unabashed panic by now. But instead, I’m calm. I even surprise myself. It might have something to do with what I saw in NYC.
I love NYC. After countless trips over the years, I’d never made it out to see Lady Liberty. I’d much rather wander the streets of the West Village and eat to my heart’s content. This time, we finally go. Laying eyes on Her for the first time strikes a chord in me I hadn’t expected. Maybe because She symbolizes what’s so good about this country. Freedom. Liberty. Maybe because She’s the very first sight millions of immigrants see as they enter America. I wasn’t born here. My husband wasn’t born here. But this country welcomed us both with open arms and boundless optimism. As corny as it may sound, we love this country. I’m calm because I’m thankful for so many things, but Lady Liberty reminded us how truly lucky we are to live in a country like this one. How lucky we are to call it home. Together.
Wherever home is for you, I wish you and your loved ones a wonderful and delicious Thanksgiving!
Oh, almost forgot – Harvest Pears Poached in Beaujolais make for the prrrrfect seasonal, festive, not-too-sweet ending. Besides being a superb alternative to pumpkin pie, I’d make this elegant and light dessert again strictly for the intoxicating aroma and warmth that engulfed the house. Oh boy. Heavenly. This one’s a keeper. The holiday season is here. Enjoy!
HARVEST PEARS POACHED IN BEAUJOLAIS
Tweaked from NY Times, yields 6 servings
If you don’t have Beaujolais on hand, any fruity red wine will work just fine. A lush Zinfandel would be a good choice.
Music Pairing: The Beatles, Thank You Girl
Ingredients
6 firm but ripe pears, such as Comice or Bartlett
Juice of 1/2 lemon
1 bottle Beaujolais
1/2 cup mild flavored honey, such as clover
2 tablespoons peppercorns
1 cinnamon stick
Method
Fill a bowl with water, and add the lemon juice. Peel the pears, taking care to leave the stem intact, and place in the bowl of water.
Tie the peppercorns and cinnamon stick into a cheesecloth pouch, and place in a large saucepan. Add the wine and honey, and bring to a gentle simmer. Simmer 10 minutes. Drain the pears and carefully add to the wine. Simmer very gently for 10 minutes, then remove from the heat and allow the pears to cool in the liquid. Discard the cheesecloth bag.
Place the pears in serving dishes. Return the wine to the saucepan, and bring to a boil. Reduce by half of its volume. Spoon over the pears. Serve warm, room temperature or chilled.
It’s not at all corny, and I totally agree. Beautiful photos – glad you had a good trip! Happy Thanksgiving!
Happy Thanksgiving!!
Gorgeous pictures! I hope your family and you have a delicious and happy Thanksgiving day!
What a beautiful post and fantastic dessert. Happy Thanksgiving!
The color of those poached pears is so amazing…almost too pretty to eat – although I’m sure I’d get over that if I was presented with this dish…!
gorgeous – both lady liberty and the pear. I only just got the urge to go to NYC this last year. I’ve travelled all over the world but it has never called to me. Then all of a sudden it is yelling for me!
and Happy Thanksgiving. I must admit I’m a little jealous of American Thanksgiving. Up here it is just another long weekend but down there people fly across the country to be with their loved ones! So enjoy a little extra mashed potatoes for me ;)
xo
That dessert is a work of art. Simple but sublime.
I love poached pears–such a simple and elegant dessert. The peppercorns are a nice touch too. Have a great Thanksgiving.
You’ve honored the pear to perfection. Happy Thanksgiving.
looks delicious! and i love the thoughts on thanksgiving and lady liberty. all so true and often taken for granted…
happy thanksgiving!
Love poached pears…..and your photo is sheer heaven. Hope your Thanksgiving was happy and fun!
A divine dessert or savoury sides dish! Just georgous, hey???
MMMMMMMMMMMMMMMMM,…
Your photos are are a thing of beauty! Truly lovely….nice work doll.
Cheers,
Cherie
http://www.cheriepicked.com
My husband received his unconditional green card the day before Thanksgiving, so we felt we had something extra special to be thankful for. I couldn’t agree with your sentiments more.
On another note, the pear looks delicious! I always feel as if peeled pears look a little naked, though, like shorn sheep. :)
I am always so inspired by your photos. Thank you.
I just went to NYC for the first time, saw Lady Liberty, and had a much more emotional response than I ever would have predicted. I think it reminded of what this country COULD be in spite of everything. Love, love, love that photo of yours.
What a lovely dessert. I have seen so many gorgeous fruit desserts around lately. Hope you had a great Thanksgiving!
Wow, as usual the picture just jump out and grab me. The pear and beaujolais sounds amazing. Nothing too heavy is perfect right now!
They look beautiful, I hope you enjoyed your Thanks giving.
Just lovely! I’ve poached pears in white wine, but not red. This recipe sounds perfect.
gosh i don’t remember Illinois offering photography classes…. your pictures are JUST BEAUTIFUL! life for me is overwhelmed by work and wedding planning… i’ve bravely committed to a Dec. 19 Housewarming & Xmas party… say good luck to me please…new SLR camera… new car… less work? =)
(made waffles on sunday, they look naked *shrug*)
I just stumbled upon your blog, and it is so beautiful! The photos and recipes look amazing! I love the simplicity of it as well! :)
Very pretty. Sounds like the perfect end to a holiday meal. And NYC…there’s nothing like walking around on cool autumn days, soaking in the sites…being lured by the scents. Me and my sweetie are well overdue for another visit.
Smiling….for when I spoke about my poached pears a few weeks ago, I spoke about Beaujolais…well Beaujolaise nouveau. I love Poached pears….they are my favourite thing to make this season and actually made a pot today! I store them in Kilner jars – some are eaten on their own, some put in a cranberry sauce…and other go on breakfast cereal…even more are open, innards scooped out and stuffed. Oh the wonders of pears
These are seriously beautiful pictures! I never knew a pear to look that exquisite ! I almost wouldn’t want to eat it because it is so lovely.. but lookin at the recipe, I’m sure I’d devour it in about 2 minutes.
-Sylvia
What a beautiful site!!! The photography is unbelievable! Love the music. OMG!
This looks great and the pears look juicy.