Do you ever have those nights where you have a craving for something sweet but you’d rather be sitting on the couch with a glass of wine than slaving away in the kitchen? We’ve all been there.
This week I’ve been there…boy have I been there…sitting on the couch recovering from a spectacular fall down some stairs, a split second which will go down in history as one of the most uncoordinated moments of my adult life. My right arm copped most of the brunt, and whilst I thankfully didn’t break anything, I am getting over the bruising and muscle damage. Being right-handed this is tres frustrating especially when struck with the need for something sweet…so looking for something quick, easy and mouth watering which didn’t require any right-hand action gave me a challenge. The most ridiculous thing was I wanted caramel…possibly the most stir dependent sweet I could have a craving for. Seriously. Crazy.
But for every crazy caramel craving there is a solution! Hazar!
The fabulous David Lebovitz published a great recipe for Dulche de Leche which is so easy and the perfect accompaniment to poached pears.
*Now you’ll have to forgive the photography here…one-arm pics…
dulche de leche
As this recipe is so ridiculously simple it is hard to go wrong. David’s recipe can be found here where he has used it for a delicious looking brownie.
ingredients
- 395 g can of condensed milk
- 1 teaspoon salt flakes {to taste – depending on how salty you would like the caramel to be}
tools for the job
- pie dish
- baking dish {wider and deeper than the pie dish}
- whisk
method
- Preheat oven to 220 degrees C.
- Pour the condensed milk into a pie dish and sprinkle with salt flakes
- Place the pie dish into the baking dish and pour water into the baking dish, until it reaches half way up the sides of the pie dish.
- Bake for one to one and a half hours or until the dulche de leche is golden.
- When cool, whisk well until smooth.
poached pears
ingredients
- 2 pears
- one cinnamon quill
- one star anise
- 3/4 cup caster sugar
- water {enough to cover the pears}
method
- Place cinnamon, star anise, sugar and water in a medium saucepan over medium heat. Stir gently until the sugar is dissolved.
- Place two pears into the sugar syrup and cover with a round of baking paper. To help keep the pears upright cut two slits into the sheet for the pear stems to pop through {see below image}.
- If needed add more water to cover most of the pears.
- Simmer gently for 20-30 minutes. If you watch any prime-time cooking shows you will have seen many a contestant caught out by under-cooking their pears. It is so easy to do, depending on the type, size and ripeness cooking time can vary greatly. A cake testing skewer is the perfect tool for checking.
Served in vintage green crystal bowls, the lightly spiced pears with the warm gooey dulche de leche is a great way to get a sweet fix using beautiful autumn pears.
Enjoy xx
Emmy
