Liquid Gold

aka Spiced Simple Syrup

This recipe for simple syrup came from a wonderful woman who taught me how to add passion to baking.  I worked alongside Eileen Wong at the Mountainville Pastry Shop for only a short while.  In that short time I learned how to make this syrup that I use in so many other recipes.  She also taught me how to handle pastry delicately, how to properly brown a crust, how to serve a great savory tart and how to make “White Delight”.   Those were great days cooking alongside Eileen and her sister Joanne!  We cooked, we talked, we laughed and I grew.  Thank you Eileen and Joanne!  I miss you both very much!

Simple Syrup

For Poached pears

1 quart Sugar

2 quarts water

½ lemon cut into eighths

½ orange cut into eighths

1 Star anise or more to taste

½ vanilla bean

2 cloves

2 cinnamon sticks

3 – 4 cardamom, crushed with hulls removed.

1. Simmer ½ hour until fruit is translucent.
2. Strain and leave vanilla beans in syrup

Poached Pears.

1. Pears must be ripe and at room temperature to poach.
2. Peel and leave whole.
3. Place in poaching liquid
4. Simmer until tender. (Easily poked with a toothpick)
5. Cool in syrup
6. Store in syrup