Pear Heaven, Building Benches and good ol’ Thanksgiving . . .

Well lets start off with Happy Thanksgiving . . . Yesterday was a busy day of food making, house cleaning, bench building, and then of course feasting. We spent our morning building benches so we could eat outdoors at our big table . . . 
The kids were very helpful, really truly, and so they went together pretty quickly . . . 
They also gathered tons of persimmons which are weighting down the big tree out front
 of our kitchen window. I’ve never lived with a persimmon tree before, the fruits sure are beautiful,
 but it is going to take some inventiveness to come up with a way I actually will 
enjoy eating them . . . 
We did a few firsts yesterday:
Firsts biscuits baked in our oven . . . We finally have our oven hooked up . . . 
First fire in our outdoor fireplace . . .  
First Thanksgiving here . . . First Pear Heaven . . . Yes, you all must be told about the Pear Heaven . . . 
It was something gnawing at me . . . needing to be made . . . 
and almost included apples instead of pears, 
which I have to say would have in no way been the same thing

So to make Pear Heaven, first bake a batch of:

Almond Short Bread Cookies:
I do want to say, I am not entirely sure of the temperature, 
but I think I baked them at 400 degrees.

In a large bowl mix by rubbing with your fingers until 
all the butter is in crumbs :
2 cups unbleached white flour
12 tablespoons very soft butter

Add and mix:
1/2 cup almond meal
3/4 cups brown sugar
dash cinnamon
dash salt 

Add and mix gently until combined:
Zest from 1 lemon 
1 egg
1 tablespoon lemon juice

Roll out carefully into a rectangle on wax paper,
 then chill in the freezer for about 20 minutes.

Slice into 1″x 4″ rectangles, but leave it as one large block while it bakes. 
Poke with a fork evenly to prevent buckling. 
Leave on wax paper and place on a cookie sheet.

Bake for about 15 minutes, or until golden at 400 degrees.
Let cool before removing them from the pan.

While they bake make a small pot of: 

Brandy Sauce:
In a small pan heat and mix until sugar is desolved:
2 tablespoons butter
3/4 cups sugar
1/4 cup brandy
1/2 teaspoon vanilla
zest from 1 orange

The Pears
Now, sauted in a large pan with 1 tablespoon of brandy sauce,
covering and letting them cook until just tender then turn off stove: 
1 tablespoon butter
6 pears sliced, and cored
A dash of:

Serve Pear Heaven in a small dish with pears on the bottom, 
a dollop of vanilla bean ice cream, a bit of brandy sauce 
over the top, and an almond shortbread cookie tucked in for good measure.
 I decided this year I would do more delicate desserts, 
figuring after such a huge meal it would be a more enjoyable concept . . . 
But then, after we all ate, only the kids really had room for proper 
dessert eating anyway.

                             How was your thanks giving?    ~Marica


  1. Wow!!! it seems you really had a wonderful and…”delicious” thanks giving!!!!!
    here in Italy we don't celebrate it but…I loved to read how you celebrate yours!!!!
    Thanks for sharing!!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s