Poached pears are one of those things that you can make any day of the year and they’re a hit. They’re one of my go-to recipes whenever I’m an a hurry to make something sweet for a dinner party or potluck. Depending on the season, you can do some minimal tweaks to the recipe (mainly the spices) and you’re good to go.
For this spring-inspired version I paired them with some chardonnay, jasmine tea, and vanilla bean. Floral, sweet, and fruity? Totally sexy!
You can get the full recipe and instructions over at La Crema’s blog. Enjoy!
Created in collaboration with Jackson Family Wines. All views my own. Word.
Betty | le jus d'orange says
This is too beautiful. I wish I were closer, for I would definitely attend one of your workshops. Your styling and photography is simply stunning!
Kimberly/TheLittlePlantation says
BEAUTIFUL!
Gabriel says
Thank you!
Melanie McNaughton says
Your food photos are so breathtaking!:) Do you have any tips or tricks on how to become a great food photographer?
Gabriel says
Thank you! Oh, where to begin!? Honestly, I know it sounds like nothing special but, practice practice practice. Even if it’s just a small daily thing as photographing your coffee or meal everyday, that alone will help you improve lots.
Carmen says
Que bonito…!. Que pena que vivas tan lejos, asistiría a tu workshop encantada!!
Gabriel says
Gracias Carmen, espero llevarla a otras ciudades uno de estos dias!
Carmen says
Te espero entonces en Barcelona!
Gabriel says
Uy! Mi ciudad favorita!! :D
Carmen says
Eso es el destino…;)
Bianca says
Can I ask where your black rim plate is from? xo
Gabriel says
Hi Bianca, I got them from West Elm.