11.10 p.m of 27 December. I’m flying to Syracuse (Sicily), my boyfriend’s motherland. We just started landing.
I promised myself I didn’t work in this last part of the year. After all, I worked through all December, writing and translating around 25 posts for the website. Believe me it’s not an easy job to do all by yourself.
Despite all the work, I’m leaping at the chance to share this recipe, all the beautiful things happened in 2017 and my new year’s resolutions.
Regarding these beautiful poached pears, they are so delicious, simple, PERFECT for New Year’s Eve.
2017 HAS BEEN SO JOYFUL, 2018 WILL BE SHINING
To me, the end of the year is always a mixture of sadness and happiness. One year is gone, one other is coming. Time to take stock.
This 2k17 has been full for me. I worked hard, every day has been a great source of satisfaction.
In 2017 I’ve been featured in Thrive Magazine, a vegan recipes’ magazine popular in the U.S. It’s been an honor for me.
In 2017 I’ve been invited to participate to The Sweetman and I cooked together with Iginio Massari, the most known pastry chef in Italy.
In 2017 I finally started collaborations with some companies that I love.
I’ve learned so many things, improved in food photography, also attended a workshop with the amazing Valentina Solfrini by @hortuscuisine.
I worked on my website and translated the majority of the articles…all by myself.
In 2017 my relations grew, we’re stronger than ever before.
In 2017 I discovered that I can do loads of things before starting the day: meditating, positive affirmations, yoga, reading… I discovered Miracle Morning. It completely shook my life.
I played with my nephews even more, I enjoyed all the beautiful moments with my family.
But I’m sure 2018 will be even better. If you are determined, if you put 100% of yourself…you can only reach amazing things. Right?
Ingredients: (three poached pears)
- Pears, three
- Red wine, 350 gr (or pomegranate juice)
- Cinnamon, a sprinkle
- Star anise, two
- Brown sugar, 30 gr
- Clove, four
Wash and peel the pears, leave them intact. Put them in a pot (a tall one, possibly), pour the wine, the brown sugar and spices. Bring to a boil and cook for 30 minutes.
Check them every now and then and cover them with the boiling wine.
Poached pears must be tender, not too soft, and uniform as far as the color is concerned.
When you turn off the burner, place one pear into a mug with a bit of wine so they can continue soak. Let them cool.
When you serve them, heat them a bit.
Store the poached pears in the fridge, covered with a lid, up to three days.