Somehow this week I've ended up with an over-abundance of ripe pears which I'm slowly working my way through. So far I've eaten them with cous-cous and crumbled blue cheese, sliced into porridge with maple syrup and atop a bowl of rhubarb yoghurt with some sliced almonds. I think I'll poach the remaining few, Rose Bakery style, with sugar and lemon juice tonight.
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