Lots has happened to me since my last post in June. July held the Payson Book Festival for which I am the director, then August is prep for the Northern Gila County Fair which is the weekend after Labor Day. Then, well, I was just tired.
But, news! In August I began eating the Paleo Diet. I love it! I lost 15 pounds in August alone. If you don’t know what the Paleo Diet is, a quick explanation is that you stop eating grains and dairy. You can Google it for a more complete explanation. I have Celiac Disease which is closely related to Hashimoto’s disease. With that, you should also stop eating sugar (well, we all should anyway), caffeine (which I gave up years ago), and raw cruciferous veg (cooked is ok). So that’s what I’ve done.
I don’t feel deprived at all, despite my strong love of anything pasta. But it was making me feel bad so, while I may make the very seldom choice to go gluten-free pasta, it’s gone! Now I eat as clean as possible (meaning organic, grass-fed meat, organic veg, organic fruit. It helps that I have my own pear, apple, and peach trees, and grow a lot of veg in my small garden.
The pears are where this blog comes in. My Bartlett pears became ripe the end of September. They’re not a soft pear. I was having my brother-in-law and his girl for supper and was thinking about dessert. At first, I thought about an avocado-chocolate mousse, (more on that next month), but then I was looking at all of my lovely ripe pears and decided poached pears would be a better choice.
Don’t get me wrong, I’m not really missing anything on my new diet, but a girl does like the occasional sweet, am I right?
Serves 4 – 6.
4 pears, peeled, cored, cut into quarters or sixths
3 navel oranges, 2 juiced (1/2 cup or more if extra juicy), 1 sliced into rounds
5 – 6 whole cloves
1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)
Put the pears, vanilla, orange juice, orange slices, and cloves in the saucepan. The recipe I was using didn’t call for any other liquid and I saw that the pears were not fully submerged. Thinking that if they were going to poach they needed more liquid, I added water to just cover the pears.
Bring to a boil, then lower to a simmer for 20 minutes.
Check to see if the pears are completely tender. If not add another 5 to 10 minutes or more until they are.
I made my pears early in the day and after the mixture cooled, refrigerated it until time for dessert. However, you can plate this warm as well.
I served it with Culver’s vanilla custard (broke my diet a little there) and the pears.
For the picture, I did decorate with an orange slice but when I served it to my guests, I left the orange off. I thought it looked a little mushy and not nice to eat. The orange gives the pears a nice floral note and the cloves a little warm spicy flavor. Yum.
Notes: Culver’s vanilla custard, as of this writing, is gluten-free. I figured the 1/4 cup I ate wouldn’t break the Paleo diet too much.
Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.