naramata-blend

The aromas of pears poaching in fresh orange juice, orange zest, vanilla beans, Chardonnay and just-picked Naramata pears smells like fall preserving at its best. Add in the ginger and cinnamon scents coming from the gingerbread in the oven and you have an irresistible combination.

This poached pear recipe uses 24 pears and makes four freezer bags worth of desserts that can be thawed, warmed and served with my gingerbread, a sponge cake, or with sweetened mascarpone cheese, candied almonds, over ice cream or simply on its own.

Vanilla Naramata pears in orange wine syrup

Ingredients

• 24 small to medium just-ripe pears
• 4 cups (1 litre) Singletree Chardonnay or a dry, light wine like a Pinot Blanc
• 2 tbsp grated orange rind
• 2 cups freshly-squeezed orange juice
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 1 vanilla bean, cut into four pieces

Instructions

Wash pears and peel leaving the core and stem intact. Immerse in ascorbic acid water (I used Fruitfresh) to keep the pears from turning brown.

In a large heavy-bottomed saucepan, combine the wine, orange rind, juice and sugar. Bring to a gentle boil over high heat, stirring occasionally. Reduce heat, add vanilla pieces and gently boil for 5 minutes. Using tongs or a slotted spoon, ease pears gently into the syrup. Cover and simmer for 8 to 10 minutes, gently rolling pears over a couple of times. Pears should not be soft but should show some resistance. Remove saucepan from heat and let cool.

Pack 6 pears and 1 piece of vanilla bean into a freezer bag and cover with 2 cups of syrup. Squeeze out air, seal and place on a baking sheet so pears remain in a single layer in the bag. Freeze. Remove from baking sheets once frozen hard.

Gingerbread

This traditional gingerbread fills the kitchen with its spices. It freezes well if wrapped and sealed in an airtight bag.

Ingredients

• 2 1/3 cups all purpose flour
• 1/2 cup packed brown sugar
• 2 tsp baking soda
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup dark molasses
• 1/2 cup hot water
• 1/2 cup applesauce
• 1 farm-fresh egg (from your own chickens if you have them!)
• 1/2 cup softened butter

Directions

Pre-heat oven to 350F and butter a 9 x 5 inch loaf pan.

In the bowl of a mixer, sift together flour, sugar, baking soda, ginger, cinnamon and salt.

In another bowl, combine molasses, hot water and applesauce. Using mixer on low speed, pour molasses mixture into the dry ingredients all at once and beat. Add egg and butter and beat until combined. Increase speed to medium and beat for 2 minutes.

Scrape the batter into the prepared loaf pan and bake in pre-heated for 55 minutes to one hour, or until toothpick inserted in the centre of the loaf comes out clean. Let cool for 15 minutes, remove from pan and serve with a vanilla Naramata pear in orange wine syrup and a dollop of whip cream.