Thursday, October 6, 2011



With the colder weather on the way or at some points already here. Roasting up some hearty goodness is a must this cold season. Who's with me? But I realize now that I'm writing this we are in the mists of an indian summer. So this somehow doesn't seem quite fitting. Just last week the coldness was enough to think summer was officially over forever, but here we are with gorgeous sunny warm breezy days. Really though, who doesn't love a good roast winter or summer? And what better way to finish off a meal of such? Eton mess. First time making/trying and quite possibly may be my favorite new dessert.


roasted pear and pork

1 3 lb boneless pork loin
3 pears, halved
1 bulb garlic, broken apart, 1 clove finely chopped
1 tbsp salt
1 tbsp pepper
a few sprigs each of thyme and rosemary
sesame oil or olive oil for drizzling

Preheat the oven to 375 F. Coat the cutting board with the salt, pepper and chopped garlic. Roll the pork along the board to coat. In a pan on medium high heat sear the pork until golden and you get a bit of a crust. Place in a baking dish with the halved pears and garlic ( I would have added onions here, but I didn't have any on hand). Rip apart the thyme and rosemary and sprinkle over. Drizzle with oil and cook for about 60-75 minutes. Cover in tin foil and let rest for 5-10 min.

eton mess
recipe adapted from Sophia Dahal

for the meringues
4 egg whites
1 cup caster sugar
pinch of salt
toasted almond slivers to serve

for the compote
1 1/2 cups strawberries quartered
3 tbsp caster sugar
1 cup heavy cream
1/2 tsp vanilla extract

Preheat the oven to 140 C or 275 F. Line a baking sheet with parchment paper. In a bowl of an electric mixer whisk the egg whites until they reach firm peaks. Add the sugar and salt and whisk until the mixture is thick (about 8 min). Spoon the mixture into rounds on the baking sheet, leaving a gap between each. Bake for 1 hour. Any extras and be saved in an air tight tin.

To make the strawberry compote add the sugar and strawberries and bring to a boil. Stir and let cook for about 5 minutes until tender. Set aside to cool.

Whip the cream until soft and fluffy, add the vanilla. Fold in the strawberry mixture so you get a sort of ripple effect happening. In 4 glasses or 1 bowl add the cream/fruit mixture then crumble in the meringues in a layering effect or fold all in together. Top with the toasted almonds and serve.


Chef Chuck said...

Hello Ash! I hope all is well...
I love this combo, the sweetness of those pear must have complemented the pork. Yumm
Take care ;)

Michelle said...

That looks unbelievable! Adding it to my dinner list for next week!

Sarah B. said...

Beautiful Ash! The pears look absolutely amazing!

Alissa said...

Eton mess is so wonderful! Especially good with blackberries :)

Elaine said...

They look delicous. I want to try these.

Neil | Butterfield said...

These meringues look so awesome!!!!

Valeria said...

Intereseting, here we always roast pork with apples but never with pears, I totally have to try this new recipe! Although, as you said, summer seems it wants to stay a little longer here, too. I am enjoying it, though, oh I surely am --a bucket of gelato al pistacchio at a time! :)

Lucy said...

Love this menu combining the seasons - so perfect for the constantly changing weather. Both dishes look divine :)

amy said...

Be my bestfriend.
Your blog is beautiful.

When Autumn hits the air, cravings for comfort hit my tongue. I love roasts and hot apples during the wintry months.!

hugs (^.^) hope to hear from you *

Patricia Scarpin said...

Looks gorgeous, Ash! Eton mess is my husband's favorite dessert. I should definitely make some for him. :D

brookeandmckenzie said...

This looks great, I LOVE roasted pears and with pork, even better.

Check out our blog:

Brooke and Mckenzie

peachkins said...

Oh that looks like one tasty pork!

Elizaveta said...

I like it! :)


Cannella Impazzita said...

fall is my favourite season of the year...and these things you prepared are gorgeous!!

Restaurant Brugge said...

great post i like this post

PĆ¼nktchen said...

oh - your blog is absolutely gorgeous!! thank you for sharing!! :-)

Nora from Austria

Cookingcutie said...

I made this for dinner this week, but used a tenderloin & added some sliced onions and sweet potatoes to the pan. It came out fabulous, and for the little effort involved and delicious results, I'll have to make it again.