A three-part "suite" of tangy, creamy, fruity, crunchy sweetness in tribute to my hosts Helene and Rodney (and a slight nod to the classic Poire Belle Helene). Any of the elements can be enjoyed separately for a simple treat, or assembled together as a "big deal" dessert.
SAFFRON-POACHED PEARS
Inspired by the saffron yarn Helene used, and the medieval artisans' quarter near the language school.
>> Steep a pinch of saffron strands in enough water to cover 2 whole pears and as generous a splash of sweet white wine as you are comfortable with (a fragrant choice is mead, with its up-front honey notes, but anything golden and sweet will enhance. A soft pear cider is lovely if you prefer not to use alcohol).
>> Heat gently until the saffron begins to release its golden color, and then add the pears (peeled Bartletts will hold shape and color especially well).
>> Simmer the pears in the liquid until a knife slides easily through the pear's flesh.
>> Remove the pears from the liquid. Boil the remaining liquid until syrupy.
>> While the liquid is reducing, cut the pears into shapes that please you and the serving dishes you want to use (wine glasses work wonderfully for individual servings; a platter for a casual group setting).
>> Put the pears in the dishes and pour the poaching syrup over the cut pears.
>> Finish with a twirling thread of honey and a scattering of lemon zest.
VANILLA PRESQUE-SUISSE
A lighter, but still richly satisfying take on Helene's favorite Petite-Suisse. "Presque" means "almost".
>> Drain a good natural yogurt for 8 hours or overnight (eg: Redwood Hill's Goat's Milk Yogurt) in a sieve lined with 3 layers of cheesecloth (or unbleached paper towel or a large unbleached coffee filter) and placed over a bowl.
>> When thick like soft cream cheese, fold in vanilla extract (or if you have a vanilla bean, the soft scrapings of seeds from inside the split bean) to taste.
>> Serve with a separate bowl of your favorite minimally refined sugar to sprinkle on (Turbinado sugar is a popular French choice, organic evaporated cane juice gives the Presque-Suisse a soft "sugar cookie" sparkle, and the earthy sweetness of coconut sugar turns fantastically fudgy when allowed to sit a little on the yogurt)
LACY CHOCOLATE PUMPKIN SEED CRUNCH
Like Rodney's personality, a classy-spirited combination with American ingredients playing off against Old World style. If you don't have seeds pulled fresh from a pumpkin or winter squash, substitute your favorite seasonal nuts (it is not worth using packaged seeds).
>> Toss fresh pumpkin or squash seeds with a high-quality expeller-pressed nut or seed oil (eg: pumpkin seed, hazelnut, walnut, sesame, macadamia), a sprinkling of Himalayan salt or sea salt, and a generous shake of pie spice (or your own blend chosen from cinnamon, nutmeg, mace, ginger and allspice).
>> Roast seeds in a single layer on parchment paper in a 350 degree oven until fragrant and toasty-crisp.
>> While still warm from the oven, drizzle on melted dark chocolate in random lacy patterns, joining the seeds (or nuts) together like a street of rustic cobblestones overlaid by the shadows of overhanging trees.
>> Let cool on the parchment (in refrigerator if the day is warm) then break into pieces to eat out of hand or tuck stylishly into the top of dish of Vanilla Presque-Suisse and Saffron-Poached Pears.
