• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Poached William Pears

  (serves 4)

  4 William pears, peeled and the bot­toms sliced off so they stand up
  1 cup hard cider, or Perry
  2 cin­na­mon sticks
  1/2 cup dark brown sugar

  clot­ted cream
  short­bread cookies

  Place the pears into the saucepan and pour in the cider, drop in the cin­na­mon sticks and scat­ter over the sugar. Put the lid on and bring to a boil, then sim­mer for 15 min­utes, turn­ing the pears over twice, on their sides in the liq­uid. Then remove them to a dish, turn up the heat and boil the liq­uid until it’s reduced to a syrup, per­haps 10 min­utes. You’ll have to remove the pan from the heat and let the bub­bles set­tle down to see what you have. If it’s dark­ish and thick, you’re good. Set aside until you’re ready to serve. At serv­ing time, driz­zle the syrup over the pears, and serve with a spoon­ful of clot­ted cream to each per­son, and a cou­ple of short­bread biscuits.

  read the rest of this recipe

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