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.
