Tim’s parents are going on a trip to Andalusia in April, so for Christmas, we got them a book on Andalusian cuisine and culture. It’s a beautiful book full of sumptuous and vibrant photos and recipes that make you slobber just by looking at them. It is actually authored by a German and it seems not to have an English equivalent (I knew there must have been some benefit to learning German). Anyway, this book is seriously awesome and if it wasn’t horribly rude (and easy to figure out who it was), I would have stolen it from Tim’s parents, at the first chance I got. Instead, the little freak that I am, on our last visit in Saxony, I spent a full hour photocopying various recipes. The one I wanted to try out first was Peras en grenadina or Grenadine Poached Pears. I’ve always found poached pears rather cool and sophisticated, and didn’t really realize that it was just boiled pears, which in turn means, that it is a pretty easy dish, not to mention, a pretty pretty dish, as well.
250ml (8.5fl.oz) water
100g (3.5oz) sugar
4 small, firm pears
125ml (4.2 fl.oz) grenadine syrup
Put the sugar in the water and bring to a boil. Cover and cook for 10 minutes. Peel the pears, leaving the stems on. Add the grenadine to the water, put in the pears and cook, covered, on medium heat for 10-15 minutes, till soft. Put the pears in a bowl and let the liquid cook on very high heat till it reduced by half. Pour it over the pears and chill in the fridge for at least two hours. Serve decorated with mint and pomegranate seeds.
Servings: 4 (about 285 kcal/serving)
Adapted from: Andalusien: Küche und Kultur. Für die Sinne by Margit Kunzke