Cake is one of the luxuries of the table, and, like all luxuries, must be sparingly indulged in order to be enjoyed, its value depending chiefly on its rarity. If gold were plenty as granite, it would be little prized; and were cakes used freely as bread, it would not only prove injurious to the constitution, but we would soon tire of the luscious compound.
—Sarah Josepha Hale, The Good Housekeeper, 1841
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The evenings are shorter and crisper, fall is in the air, fresh pears are in the market, and there's still some cinnamon basil in the garden. On Dessert Day, what could be more elegant, easier, and less injurious to the constitution than this fruit-and-herb delight?
Oven-poached Pears with Cinnamon Basil Crème Fraîche
6 ripe pears
¾ cup light brown sugar, mixed with 1 teaspoon cinnamon
2 tablespoons butter
½ cup dark rum
garnish: slivered almonds, sprigs of basil or basil blossoms
Peel pears, quarter, and core. Arrange in a baking dish. Sprinkle brown sugar/cinnamon mixture on top and dot with butter. Pour rum over pears, and cover with foil. Bake at 350 degrees for 15 minutes. Remove foil, baste, and bake until pears are cooked and tender, about 10-15 more minutes. Divide among six dessert bowls and serve with cinnamon basil crème fraîche, garnished with slivered almonds and sprigs of basil or basil blossoms.
Cinnamon Basil Crème Fraîche
Mix together in a small bowl:
1 cup crème fraîche
1/2 cup minced fresh cinnamon basil leaves (sweet basil can be substituted)
Pinch of nutmeg
To make crème fraîche
Crème fraîche can be purchased, or you can make it yourself. Heat 1 cup heavy whipping cream to 105ºF. Stir in 1 tablespoon buttermilk. Cover and set in a warm place for 8-36 hours, stirring and tasting every 8 hours or so. The crème is ready when it is thick, with a slightly sour, nutty taste. It can be kept in the refrigerator for about 10 days. Use to top berries, fruit, puddings.
More fruity sweets:
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