Comments on: Poires Rôties Avec Syrop de Vin Rouge

By: air jordans

air jordans — Mon, 15 Nov 2010 01:05:36 +0000

Pigs are friends of human beings

By: ugg store

ugg store — Fri, 05 Nov 2010 20:23:48 +0000

Humor has been well defined as thinking in fun while feeling in earnest.

By: Nicky

Nicky — Fri, 18 Jan 2008 08:00:16 +0000

I love oven-baked apples and pears, but I never prepared them with their skin on. Reading all the positive feedback it simply has to taste good!

By: Jill

Jill — Wed, 26 Dec 2007 13:33:40 +0000

Wow! I just made these beautiful pears this afternoon! Came out beautifully. Just uploaded the picture onto flickr.com.
Please take a look:
http://www.flickr.com/photos/68136049@N00/?saved=1
Thanks for the great inspiration!

By: Ms O'Est Seattle

Ms O'Est Seattle — Thu, 20 Dec 2007 13:44:59 +0000

LOVE them! I’ve wanted to try something like this for ages, and your recipe is the simplest I’ve seen. The pears DO turn out so pretty and the wine carmelizes in the pan like magic!
Used my husband as “guinea pig”. So, when he liked this, I made them for company the next evening.
Clean-up was easy as I used a stoneware pan – just rinse off with HOT water.
We will definitely be doing this again!

By: MS. Glaze

MS. Glaze — Tue, 18 Dec 2007 03:06:08 +0000

Sue! I’m glad it came out for you! I just was going to ask if you kept basting themm but it sounds like you did 😉

By: Sue

Sue — Tue, 18 Dec 2007 02:44:10 +0000

Oh oh oh…I persevered…kept coating and sugaring and turned up the oven heat and now I understand your posts.
I have several spoons lying around the kitchen that resemble toffee apples and they taste sooo good.
Served the pears with cream and they were “oh my goodness rolling of the eyeballs good.” LOL
Salut!

By: Sue Caissy

Sue Caissy — Tue, 18 Dec 2007 02:43:00 +0000

By: Sue Caissy

Sue Caissy — Tue, 18 Dec 2007 02:07:44 +0000

Um…I blew this completely after being so entranced by everybody else’s joy! The sugar slipped off the
pears remorselessly and in hindsight
I wonder if Aussie pears have a waxy coating to sabotage the best laid plans of cooks and chefs????
Sorry…and I thought I could cook!
Sue

By: ana

ana — Wed, 12 Dec 2007 08:37:32 +0000

I used to boil the pears (water, sugar & red wine) and it worked too. However, this method makes the caramel too sticky, so the oven should be a good idea.

By: Ms. Glaze

Ms. Glaze — Mon, 10 Dec 2007 06:33:48 +0000

Barbara & Carol – I’m so glad the recipe worked out for you. And I love the addition of allspice and lemon zest! As for coating the pears evenly with sugar, I simply grabbed them by the stem and turned them while shaking a spoon of granulated sugar all around to coat. Make sure that the pears are fully dowsed with wine first or the sugar won’t stick! Then I cook the pears for 15 min (or until the first layer starts to bubble) dowse with wine again (from the pan), and repeat with with sugar. Mine aren’t always even either, but i think it adds to the effect when clumps of sugar carmelize on the pear. Hope this helps!?!?!

By: Barbara

Barbara — Sat, 08 Dec 2007 10:34:08 +0000

I made these for dinner last night and they were fantastic! So easy and beautiful and just right for a cold winter night. I had no star anise, so tried a few whole allspice and lemon zest. Lovely.
My sugar didn’t go on terribly evenly either. Is there a trick?

By: Ms. Glaze

Ms. Glaze — Fri, 07 Dec 2007 12:11:19 +0000

Patty – Yes! I saw that article. I thought the writing was a little dry, but the content very interesting. I never knew that Guy Savoy had made an attempt in Connecticut long ago and I can’t wait to tease him about that. I do know that as French as he is, he loves American culture and I think he’s very excited about his Westward expansion. It was interesting to note how far American cooking and tastes have come in the last 20 years based on how he first found it (lack of ingredients and qualified cooks) so many years back.
I am not surprised that Americans dis not understand the subtley of french cuisine on his first attempt. We get the bistro dishses, but not the delicate layering of flavors that Guy Savoy is known for, so I can imagine his frist attempt long ago was unsuccessful. Not so today! The Las Vegas restaurant is doing great and we get a lot of American clients here in Paris. 😉

By: Patty

Patty — Fri, 07 Dec 2007 09:23:23 +0000

A great idea! There is a lovely article on Guy Savoy in the December issue of Gourmet magazine… have you seen it?

By: Ms. Glaze

Ms. Glaze — Thu, 06 Dec 2007 15:08:22 +0000

Wait what? You set them on fire?!?! What happened Carol? I’ve made these twice this week with no probs. CAROL THIS RECIPE IS SUPPOSED TO BE EASY! I’m going to read your post tomrrow and see what happened. Gros Bisous, Ms. Glaze

By: paris breakfasts

paris breakfasts — Thu, 06 Dec 2007 12:52:53 +0000

PSS
how ever did you get the pear so evenly coated with sugar?
With a spray gun?
Will you tell?
Mine went on spotty…
And then the dousings of wine syrup seemed miss important clumps of sugar.

By: paris breakfasts

paris breakfasts — Thu, 06 Dec 2007 12:44:05 +0000

I MADE EM!
Will report more on it tomorrow at PB. Although mine do not look as GORGEOUS as yours 🙁
I need practice and time spent suffering at an ecole de cuisine for that extra umph.
Still they taste plenty YUMMY!
And not hard really as long as you dont set the house on fire..
My smoke alarm assumed that was the case and began to shriek.

By: Ms. Glaze

Ms. Glaze — Thu, 06 Dec 2007 09:14:44 +0000

Carol – Use CHEAP red wine. You need about about one whole cup. And yes, no peeling OR coring! Tout c’est simple!
Ms. Cartier – I walk by the Cartier store on the Champs almost everyday and drool. Still though, this recipe is about all I can afford right now 😉

By: Ms. Glaze

Ms. Glaze — Thu, 06 Dec 2007 09:12:28 +0000

Pear shaped and pretty, that’s what it’s all about! Bises, Ms. Glaze

By: Janice C Cartier

Janice C Cartier — Thu, 06 Dec 2007 07:46:29 +0000

On way to Whole Foods now to buy pears!! Love these jewels. This is one Cartier who is drooling over YOUR diamonds! Fabulous. Thanks.
All best, Jan

By: paris breakfasts

paris breakfasts — Thu, 06 Dec 2007 06:15:50 +0000

WHOA!!!!
… from a bottom heavy little squat bell to quite the stunning brightly faceted jewel !
YES!
I can totally relate! I want to be turned into a stunning brightly faceted jewel too! ! !
But really..I’ve poached pears and nuked them and they were yummy but nothing as delicious looking as this one!
CARMELIZED too…oh dear
AND no peeling or coring=is this really possible?
Must I use the finest Burgundy or Bordeaux
I must make this!
Astonishing post this time Ms.Pomme!

By: Sylvia

Sylvia — Wed, 05 Dec 2007 03:07:33 +0000

This is so , so good, my favorite fruit dessert is just like this.
Simply delicious.

By: Anita

Anita — Tue, 04 Dec 2007 09:08:16 +0000

Beautiful pears – so delicious looking! I love your little side comment about pear-shaped diamonds too:)

By: Mike

Mike — Mon, 03 Dec 2007 19:55:39 +0000

I’ve only recently discovered poached pears (and what have I been missing all this time?), and yours looks fantastic.

By: joe

joe — Mon, 03 Dec 2007 12:44:55 +0000

Top with a touch of ice cream or whipped cream (well maybe more than a touch) and you have ambrosia!

By: Alison

Alison — Mon, 03 Dec 2007 12:38:50 +0000

That looks SO good and seems so easy!

By: Het

Het — Mon, 03 Dec 2007 11:28:17 +0000

These are SO…O…O…O good! I watched you make them, and it seemed so easy even I could do it.
Het