Poached Pears with Prunes

It seemed like a good, basic recipe, with bay leaves and prunes adding a twist. Unfortunately, it also called for half a navel orange, peel and all. Cinnamon, cloves and lemon also helped to flavour the poaching liquid.

The method was standard: the pears and prunes were removed from the pot once tender, and the poaching liquid and contents were boiled until substantially reduced. I was tempted to remove the orange slices before reducing the liquid, but I didn't - I later regretted this decision. The reduced liquid was so bitter, I threw it out and made a new syrup. I'm just glad I tasted it before I chilled the fruit in it.

I followed the author's recommendation and served the pears with the Semolina Almond cookies, page 465.