Grandson Nathaniel saw fruit on our counter and offered to make dessert. I know better than to question his culinary judgment, so I hid my lack of enthusiasm for poached pears. Poached eggs are delicious, but I am not attracted by the word “poached”. It suggests you’ve stolen something and killed it in boiling water. How appetizing is that?
Grandson David commented on the action in the kitchen. “You’re really good at peeling!”
I turned to look. Nathaniel had his own peeler, and the skin was flying. In no time he had the fruit on the stove. Before long he called us to the table. Each whole pear rested beside a scoop of French vanilla ice cream he’d made at college. He drizzled chocolate sauce over the pears, and we sat down to a delectable treat.
He told us the dish was invented by the great French chef, Auguste Escoffier. The formal title is Poire Belle-Hélène, which rolled off his tongue easily. Our dessert tasted as elegant as Nathaniel made it sound.
Mehrling Muse 
Looks delicious!
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That does look good!
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Sounds like a glorious treat.
xxx Massive Hugs xxx
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It apPEARed to be a treat, and it was!
xxx Humorous Hugs xxx
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I don’t know what to write Anne. Just looking at that beauty. What artistry.
Susie
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It was good to write about the pear dessert, but it was even better to eat it. Wish you could have tasted it.
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What a gorgeous dish! I have to agree with you about the word poached 🌸
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I’m glad I’m not the only one who dislikes the word “poached”.
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Almost too beautiful to eat! Yes, around these parts “poach” is a crime against wildlife! Ha ha! Your remark made me laugh, Anne.
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Lucky, lucky you to have a chef in the family! You are in for some very special treats!!
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Nathaniel is going to cook a duck for us tomorrow. John has been wanting duck and bought a frozen one. I’m sure I’ve never cooked a duck in my life. My dad used to prepare it, and it was delicious. Have you ever eaten duck?
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Yes, I have eaten duck when my husband has ordered it on a menu. As much as I like to cook, I’ve always been a little intimidated to cook a duck. I can’t wait to hear and hopefully see photos of Nathaniel’s! Enjoy!
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Nathaniel is working on the duck. I have one photo of the naked bird so far.
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Oh, my heck! That looks DELICIOUS!
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A chef in the family has distinct advantages.
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We appreciate every moment Nathaniel is here for many reasons!
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Ask the chef if i can sub. real butter for crisco in a cookie recipe. Sometimes subs work sometimes not.
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Nathaniel says he always opts for real butter. Is there a particular recipe you want to ask about?
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Chicken Grandmas cookie she posted the other day.
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Nathaniel is working on the duck we’re having for dinner later. I pulled up the recipe for him to see, and he said Crisco adds structure to the cookie. If you used butter, the cookies would spread out more and be crisper. If you like Faye’s description of the final product, stick with the Crisco.
As home cooks, we’ve read this kind of explanation, but it’s hard to remember. Nathaniel has lots of info in his head. With all that weighty knowledge, it’s amazing he can hold his head up.
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Oh pooh. I may have to stick to the spreading cookie. lol
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I read this to Nathaniel. He said, “Butter is better. Fat is flavor. Flavor is your friend.”
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Wow, Nathaniel is good! With that sort of help in the kitchen I would down
tools and just enjoy. mmmmm ….
miriam
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I don’t want to impose on Nathaniel while he is on a break from school. I told him we’d love for him to cook any time he wanted to.
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Yum!
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What a treat … both the chef and the dessert!
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When a friend served them at a dinner party, I felt the same way initially. We live and learn, eh Anne.
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I would be happy to eat poached pears again. After all these years, I still have a lot to learn.
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Dear Anne, in my mind that means we’re still very alive and vital.
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I like your take on that.
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I just had goldfish crackers for an afternoon snack, and I’m so wishing I had those pears and ice cream instead. They look luscious and elegant.
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I wish the goldfish crackers had been an appetizer for you before eating poached pears. It was a memorable dish.
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