Just an FYI, “Bram Stokers Dracula”, featuring Winona Ryder, does NOT hold up to time. For many years, I couldn’t understand why it was so universally panned by critics and viewers everywhere. I grew up loving that movie. I would argue “It’s just a misunderstood guy, trying to re-capture the woman of his dreams!!!” Re-capture being the operative word.
A decade later, I realize that it’s a crazy son of a bitch, who drives people to eat bugs, licks blood from a straight razor, and uses some serious mental, psychocompelling, GHB, date-rape mind-control crap to get Mina to his bed chamber. Super un-cool. I think I must have had nearly no self-confidence to think that was a romantic movie. Ahhh, the teenage years! Seven years of holy shite what the truck.
Not to mention Keanu Reeves British accent. Wow. It’s like Victorian Bill and Ted’s not so excellent adventure.
Guess what?? It’s SUNDAY!!!
That means it’s time for SUNDAY SWEET!!!
I really wanted this sweet to be fruity. I love fruity desserts. I prefer them to chocolate any day of the week. That’s not to say I don’t love chocolate; I do, I just love fruit more!
Today’s Sunday Sweet brings together the season’s delicious bosc pears, heady cognac, brown sugar, cinnamon, lemon, and angel kisses, because it’s just that good. It’s also one of those “deceptively easy, yet very impressive” sorts of desserts for a fall dinner party, or even Thanksgiving… (isn’t Canada’s equivalent nearing?)
Sweet Cinnamon Cognac Pears
Sweet Cinnamon Cognac Pears
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: bake saute breakfast dessert side snack vegan kosher vegetarian fall
Ingredients
- 4 bosc or 5 forelle pears, peeled, halved, and seeded
- 1/4 cup brown sugar or maple syrup or maple sugar
- 2 tbsp butter or earth balance coconut butter (vegan)
- 1/4 cup HENNESSEY or similar (not cheap) cognac
- 1 tsp cinnamon
- 4 long slices of lemon zest (2″ by1/2″)
- tiny pinch of salt
Instructions
melt butter, cinnamon, and brown sugar in an oven safe skillet on medium high
cook for 2 minutes
add lemon zest, cook 2 more minutes
turn heat to medium low
add in the pears and cook 5 minutes, stirring occasionally
turn off heat
add cognac
using a torch lighter, step back, and light the cognac, listen again STEP BACK, unless you like mona lisa-ing yourself out of some eyebrows.
place in 350F for 20 minutes or until pears are soft
possible toppings
sliced almonds
pistachios (chopped)
walnuts
ice cream
greek yogurt sweetened with maple syrup and cognac
That movie is as cray as you are!!
hell yes it is.
mmm. I never really eat pears! but this recipe looks awesome! (:
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