Pears and Oysters – Your Typical Christmas Combination?

It’s Christmas Eve people, CHRISTMAS EVE! That means that tomorrow is finally Christmas!!!!! FINALLY CHRISTMAS!!!!!!!!!! The only sad part about all of this is that December 24th marks the final day of my Lindt Chocolate advent calendar. Mr. Santa has long since worked it’s way through my digestive tract. It was nice knowing you buddy.
My dad’s present came early, he got it in the mail last night. Clever isn’t it? For those of you who don’t follow hockey, we are major Boston Bruins fans. Well my dad is the original one but he’s managed to brainwash the rest of us over the years. So much so that I cried when they lost to Montreal during the 2004 play-off run. Needless to say, when they won the Stanley Cup on June 15th, probably the best day of the year (if not my dad’s entire existence….well other than the day I was born).
This morning I woke up and poached some pears for dessert tomorrow. I wanted to let the pear flavour come through as purely as possible so there are only 4 ingredients, sugar, water, vanilla and pears. Does water even count as an ingredient?
Poached Pears
– 5 Bartlett pears, peeled and cored
– 3 cups water
– 2 cups white sugar
– 1 vanilla bean
Honestly this couldn’t be more simple. Prepare your pears (pairs of pears?). Bring the water to a boil with the sugar and vanilla bean (scrape out the seeds and throw the whole pod in the pot). Allow the sugar to dissolve, add the pears, turn it down to a simmer, put the lid on and let everything cook away for about 45 minutes. Or until the pears are soft, however long this takes. Because I am serving them tomorrow, I removed the pears from the poaching liquid and let them cool off on a plate. I strained the liquid into a bowl and allowed it to cool separately. Then I put the pears back in the liquid to keep until tomorrow. Before I am ready to serve I will reheat them and then reduce the liquid to a thick syrup to drizzle over top. If you are serving immediately, you can just ignore the whole cooling and refrigerating part. It will be a nice light way to end of the Christmas meal.

On a completely unrelated note, I decided to pick up some Malpeque oysters to shuck for lunch. It was messy but it was worth it. They weren’t as good as getting them right in PEI but let’s face it, they had to travel all the way across the country. And at $14.99 for one dozen, that sure beats paying $3 each in a restaurant!

Merry Christmas and Happy Holidays everyone! Santa will be here in less than 12 hours! Not Mr. Chocolate Santa though, he’s already in my tummy!

3 thoughts on “Pears and Oysters – Your Typical Christmas Combination?

  • December 3, 2013 at 11:33 pm

    I’m laughing because when I first read the title I shunted this over to the “pears, savory” grouping. Then I was immediately hit with a craving for oyster stew, which luckily I satisfied with some ‘marked down day after Thanksgiving’ oysters. Thanks for giving me the link to include in my upcoming Band Fruit Fundraiser Recipe Round Up! It will be published on 12/4/2013!


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