Since I’ve been so bad about TWD lately, I was guilted into making this week’s recipe, which would normally have been an easy pass. I don’t like fruit. I don’t like wine. And it has an insane number of steps.
But make it I did. (Guilt is a terrible thing.) I started at 5 p.m. on a Saturday night (well, actually, I started around 4:30 by shelling the pistachios; my thumbnails still hurt). I caramelized the pistachios. I made the pastry cream. I poached the pears. And at a bit after 9, I plopped the pears and their wine into a bain marie and went to bed, exhausted.
And the next day I still had to make the crust. And the sauce (which I cooked too long; it turned into taffy when cool). And slice the pears.
There are some recipes that are worth this much trouble. The Chocolate-Banded Ice Cream Torte was marvelous. (And not that hard, really â€” just time-consuming.) The Daring Bakers strudel was delicious.
This one? Eh. I didn’t even eat a whole piece. Family liked it it, but not enthusiastically. Husband thought the pears were tremendous, but didn’t think they melded well with the pastry cream. #2 Son liked the pastry cream a lot, but passed on the pears. (#1 Son isn’t here at the moment, and I forgot to ask him what he thought; update to come!)
Looked pretty, though, especially before it was cut.
This recipe was chosen for the TWD bloggers this week by Lauren of I’ll Eat You, and she’ll have the recipe for you to try yourself â€” if you dare. (Or you could buy Baking: From My Home to Yours by Dorie Greenspan, which is full of recipes that are much simpler than this one.) And check out what all the other TWDers did with it, too.