Here’s a quick photo post.
When I bought this bag of Bartlett pears each was green and firm, and my plan was to let them ripen them up a bit before I would poach them in either a sweet white wine or a lemon-infused simple syrup. But, as I’m learning as a new parent, keeping plans can be tough.
What happened is I kept pushing back the poaching until one day I noticed the pears had turned yellow and their flesh had become a syrupy mush. I ate a few, but tossed the rest into the woods for the local raccoons, possums and rabbits to snack on.
At least they were eaten.
Enjoy the photos:
