We’re finally moved into our new little house. It took a lot of work for us to get to this point but I’m really happy that we’re here now and that most of the hard work is behind us. The last two days were the first where I felt I could sit down and relax and feel like I was really at home.
Everything in the house is still total chaos but we bought enough dishes now and have one bed and one couch assembled so that we have at least one place to sit down and relax.
I’ll show more pictures of the house and all the things I bought later but here’s a small snap shop of our kitchen area. I had about a million different things to organize but I made sure I bought a coffee machine and had our internet hooked up on day 1.
We’re renting an older house but I love it because it’s quirky, clean and airy. We don’t have a kitchen table yet so I made a little kitchen nook (excuse the mess).
These pears are the first thing that I baked in the new house. The temperature here in Connecticut is slowly starting to drop and feel like autumn. While they were baking it made the house really feel like a home. The recipe is from The Beekman 1802 Heirloom Dessert Cookbook, there will be more on that book later.
I will continue to bake, blog and post here. The blog is still called American Cupcake in London for now. I do have a name change planned but it’s not quite ready yet.
3 tbs unsalted butter
6 Bosc pears
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
pinch of cinnamon, optional
1 tsp vanilla
1/2 tsp salt
5 tbs heavy cream
- Preheat the oven to 375 F. Place the butter in a glass or ceramic baking dish (8x8 or a large rectangle one). Place the dish in the oven while it preheats and let the butter melt.
- While the butter melts. Peel the pears, cut them in half and remove the core. In a small bowl mix together the sugars and cinnamon.
- Once the butter has melted remove the dish from the oven and stir in the sugar mixture and vanilla until it forms a thick paste. Place the pears cut side down on top of the sugar paste and sprinkle the salt on top. Bake for 30 minutes.
- After 30 minutes remove from the oven, flip the pears over and bake for 15 minutes more (if you have big pears they might need a bit longer). Remove from the oven and place the pears on a serving plate.
- Pour the sugar mixture into a heavy bottom skillet or saucepan over medium heat. Add in 3 tablespoons of cream and stir until a thick caramel sauce forms, about 5 minutes.
- Pour the sauce over the pears and serve with a splash of the remaining cream.