December 6, 2020
Poached Pears with a Miso Glaze and Meyer Lemon Cream
Pg. 221
Dara, Season 1
57 down…42 to go!
The only pears I ate growing up were canned and from my school’s cafeteria. This dish is simple to make, technique-wise, but it’s complex, ingredients-wise. Thank God Central Market carries all these unique (to me) ingredients: forelle pears (a very specific type), Meyer lemons (again, not just a typical lemon), lemon grass (which you can find in most, but not all, grocery stores, and which I had never used until I started this cookbook cook-through), and red miso paste ($10 per container…ugh).
Even though miso is savory and salty, Dara choose to incorporate it into this dessert to make it extremely unique and fun. I’m looking forward to coming up with more ways to use miso paste, since I have an almost full, very expensive tub in my fridge. I can’t help but be inspired to make a dessert out of it. If I do, y’all will be the first to know…all 12 of you 😉
All my love,
Dani, a big tid
P.S. Are you tired of my food puns yet?
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You’re so punny. Great job honey I’m so impressed with how you’ve grown as both a photographer and a foodie! Love you