February 24th, 2010
I like my McDonald’s hot fudge sundae just as much as the next girl, but there’s a different level of sophistication in a fruit that’s been soaked in a red wine reduction. Though it may not feel like winter in L.A., I still crave rich, velvety desserts that require methodical stirring over a stove. I made merlot-poached pears with cinnamon and lemon last night and the spicy smells that infiltrated the apartment were intoxicating. Even better than the slight buzz I got from eating the fruit was the vanilla bean ice cream that was the perfect complement to all of the intense flavors.