Slow Cooked Pears with Cinnamon, Bay & Vanilla'Would you like some fresh bay leaves?' a work colleague asked. 'Yes please, gladly!', I replied. I was looking forward to having access to some fresh bay leaves, but must admit to being amazed and in awe when the kind lady in question presented me with a metre-long branch from her Bay tree! That was several years ago and I'm pleased to report that I now have my own bay growing in a pot in the courtyard off the kitchen. It's a modest but contented little plant, and has kept me supplied with beautifully fresh bay leaves ever since I brought it home. Did you know that bay is dioecious? In other words, it is sexually distinct, so male and female flowers grow on separate plants. If you are wanting to collect seeds, you should plant both a male and a female tree. For culinary use, one plant is sufficient. Also, take note that the purple berries that appear on the plant after flowering and eventually turn black are poisonous, so do not use them under any circumstances! Bay leaves are traditionally used in a bouquet garni to add flavour savoury dishes and the fresh leaves are much more pungent than the dried. Less is more with bay leaves, so use them sparingly rather than generously. If you are buying dried bay leaves, choose those with clean, dark green leaves that are uniform in size. If you have access to fresh bay leaves, a word of advice from Stephanie Alexander in The Cook's Companion, who reminds us that 'bunches of bay leaves left hanging in the kitchen for months may look romantic [maybe even rustic], but the leaves will [quickly] become dusty and greasy'. Stored in a cool larder or kitchen cupboard in an airtight container, bay leaves will keep in good shape for years. I often use bay leaves in my cooking and have been longing to try a dessert with them. My recipe is inspired by Beurre Bosc pears in plentiful supply at my favourite growers at our local farmer's markets, together with a celebration of my home grown bay leaves, a good supply of plump vanilla beans and the aromatic cinnamon in my spice box. Start off by slowly baking the pears in syrup and then to finish, caramelise them in the syrup in a saucepan on the stovetop. While it may seem fiddly, the process is worth it in terms of flavour. This dish is delicious served with sour cream, vanilla ice cream or crème fraîche. SLOW COOKED PEARS WITH CINNAMON, BAY AND VANILLA 2-4 Beurre Bosc pears, peeled and cored 1/2 cup raw sugar 1/2-1 cup water or unsweetened apple juice* 2 teaspoons vanilla bean paste or seeds scraped from a vanilla pod 2 small cinnamon quills 2 small bay leaves a little lemon juice a little piece of lemon zest Preheat the oven to 170 degrees C (+). After peeling and coring the pears, sprinkle with a little lemon juice to prevent them from browning. Place the bay leaves, cinnamon, sugar and vanilla into an ovenproof dish. Then add the lemon zest and apple juice or water. Bake until the pears are tender. Remember, this is slow cooking, so it may take an hour or so. For the final stage, remove the pears and syrup from the oven, discard the bay leaves and cinnamon. Slice the pears in half and place them into a saucepan with the syrup (add a little more apple juice if needed). Cook gently but quickly until the syrup caramelises, taking care not to let it burn. Serves 2-4. * I use Preshafruit juices in my cooking, as they are unsweetened and contain no preservatives or additives. + Adjust the temperature of your oven if the pears seem to be taking too long to soften. The process in pictures...Do you have a bay tree or bay bush growing at your place? What are your favourite recipes using them?
8/7/2012 04:49:22 pm
I've never thought to use bay leaves in a sweet preparation (then again, you always inspire me to try something new!) but what a good idea! These pears look absolutely succulent!
Lizzy
9/7/2012 09:27:10 am
Thank you, Laura. Using the bay leaves with dessert is quite amazing. The flavour is something else! 9/7/2012 12:01:07 pm
Oh Lizzy, they look divine! I love reading your recipes. I love the idea of using bay leaves with the pears. I mainly use them in pastas and slow cooked meats. Unfortunately we do not have a bay tree. Have a great week. Kyrstie
Lizzy
10/7/2012 08:59:36 am
Hi there Krystie! Thank you for you kind words. So many people love using bay leaves. Have you room for a pot? Such a difference in the flavour between fresh and dried. ; ) 9/7/2012 12:37:26 pm
Another delicious recipe from your kitchen Lizzy. Beautiful colour in those pears! I had a little bay tree and it died a mysterious death? I felt like a serious foodie while it was still alive! I like to put bay leaves into corned beef while it is cooking and most slow cooked meat dishes such as lamb shanks. My mum puts a bay leaf in her pea and ham soup x
Lizzy
10/7/2012 09:00:46 am
Hi Jane... as I read your comment last night, tonight's dinner of corned beef was slowly cooking on the stove, with two bay leaves! I put bay leaf in my pea and ham soup too. Adds just that little extra depth of flavour. Have a happy week my friend xo
Lizzy
10/7/2012 09:01:10 am
Brilliant idea! Let me know how it goes, please ; )
Lizzy
10/7/2012 09:01:58 am
Hi Moya, we get fairly hot and dry summers here too. I wonder if it is hotter in Bahrain? My gardening books tell me that Bay can withstand dry periods.
Lizzy
10/7/2012 09:02:14 am
Thanks Mandy ; ) 9/7/2012 10:58:37 pm
Look at the generous amount of vanilla with those pears. And fresh bay leaves, what a treat! :D
Lizzy
10/7/2012 09:02:42 am
I'm naughty, Lorraine. I am always generous with vanilla, it is one of my absolute favourite spices.
I couldn't be without fresh bay leaves. My bay tree has existed for many years. As we have moved we have taken cuttings. It is now in a pot but the roots have travelled out of it to the ground. It does stop it from getting too big!
Lizzy
10/7/2012 09:03:35 am
Oh, that's clever... I would love to know more about how you grew them from cuttings. Any tips? Thanks for stopping by. 10/7/2012 02:46:32 am
Poached pears are just simply divine. Love that you used bay leaves with them.
Lizzy
10/7/2012 09:04:10 am
Thanks Sara.... I love, love, love, fruit desserts. By using pears, we are supporting our growers too. 10/7/2012 10:56:13 am
Lizzy, this dish of pears is just stunning. The bay is so clever. You're still my hero!
Lizzy
11/7/2012 09:25:34 pm
Aw. Thank you! You are a food hero of mine xox 10/7/2012 11:26:41 am
Gorgeous!
Lizzy
11/7/2012 09:26:04 pm
Hi lovely! It is indeed winter food... what is pear crisp? Thanks for visiting my friend xo 11/7/2012 02:11:02 pm
What a lovely pear! Very voluptuous, indeed! A seriously lovely recipe Lizzy. One of the first things i want to plant in our new garden is a bay tree. I've only EVER used dried bay leaves until a friend supplied me with some. Thanks for the inspiration.
Lizzy
11/7/2012 09:26:41 pm
Thanks Rachel, how is your new place going? Fresh bay is so much better, isn't it! Remember not to use the berries!
Lizzy
13/7/2012 10:47:36 pm
Me too, Celia. I am happy with my lovely little plant!
Lizzy
13/7/2012 10:47:59 pm
Thanks Jennifer... I adore vanilla. Can't help myself! 13/7/2012 09:33:50 pm
Hi, I love your recipe. If I wanted to use a more summery fruit, what would you recommend? Thanks a lot.
Lizzy
13/7/2012 10:49:23 pm
A summery fruit... gently poach peaches with cinnamon and vanilla in a sugar syrup... you could try a small bay leaf too. 15/7/2012 09:42:56 pm
Our bay tree grew so large we had to chop it down but we planted another one in a more sensible place that's doing well. I use bay leaves in a lot of milk based dishes and lots when I poach quinces. Your pears look wonderful; if we get any pears this year I shall definitely try it.
Lizzy
15/7/2012 10:28:35 pm
Hello Anne... oooooh, it sounds lovely to cook bay with milk dishes. I need to try that! And with the poached quinces too. Thanks for visiting. 16/7/2012 08:03:59 pm
I am a sucker for anything with the little specks of vanilla bean. The flavour jumps right off the screen!
Lizzy
17/7/2012 12:51:57 pm
Claire, me too. Isn't the flavour of vanilla just divine! Imagine what the world was like back in the days when it was first discovered and traded as a spice! How wonderful it must have been for those who tasted it for the first time. 3/7/2014 05:22:41 am
I would have never thought of adding bay leaves to poached or slow cooked pears. I love the idea of what I think of an aromatic savory twist to this dessert with the speckles of vanilla bean in it! Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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