This past month has been an interesting one for me. As mentioned in my last post, I moved to Austin a little over a month ago. I had no idea acclimating to adulthood would be as messy of a process as it turned out to be. Scrambling to understand how to budget properly, rewiring my entire day routine, learning how to do laundry (I know… sad), doing all of the dishes all the time, my 20th birthday. Seriously I applaud all of the mothers out there, like holy shit. Especially my own mother who refused to let me do the dishes whenever I was working on recipes, or shooting for my cookbook.
I’m not gonna lie, over this immense period of learning I only cooked about a third of the time. If I had planned better and cooked my meals ahead of time I would have been fine so there isn’t much of an excuse. Every time I actually happened to make it to the store, I kept passing up these lovely Bosc pears, eyeing them each time, thinking about what could be done with them. Obviously the best thing to do was to add alcohol; naturally.
I’m in the process of converting my blog name from Slim Palate to my full name Joshua Weissman, so you’ll probably notice that trend over a period of time. I started with my Instagram which is now @joshuaweissman and that’s progress so I’m happy. I figured it just makes sense, plus all the cool kids like David Lebovitz and Michael Ruhlman have their names on their blogs.
- 4 medium pears, peeled
- ¼ cup bourbon (I recommend Makers Mark for gluten free)
- 2 tablespoons water
- 3 tablespoons butter or coconut oil
- 5 tablespoons honey
- 1 teaspoon lemon juice
- ½ teaspoon cinnamon
- ½ cup chopped toasted pecans for serving *see notes*
- Preheat your oven to 400 degrees fahrenheit.
- Slice your pears in half and leave the stem in if possible. With a melon baller or teaspoon measurer scoop out the core.
- Place the bourbon, water, butter (or coconut oil), honey, lemon juice, and cinnamon, in a 9x13 baking pan. Stir it around to make sure the ingredients are properly mixed. Place the pears cut side down in the bourbon mixture.
- Bake for 35-40 minutes, basting the pears every 10 minutes, until the sauce in the bottom has reduced to a syrup.
- Remove and serve the pears with whatever you like (by itself, ice cream, yogurt, mascarpone, whipped cream, the sky is the limit). Top each half of a pear with the syrup and some of toasted pecans.
Don't worry about melting your butter or coconut oil, it will melt when it goes in the oven.
Ahhh…to be young again. Not! ?
You’re adjusting to an independent adulthood just fine! ?
Keep up the wonderful work! You are blessed.?
They sound wonderful. BTW, don’t worry about growing up too fast – I’m 50 and I still don’t do all the dishes all the time!
Congrats on moving to Austin, maybe i’ll see you at PIcnik sometime…Anne from Whole Foods
Carol Girgis says
Enjoy the changes occurring in your life, Josh – know you’ll be missed at the Box. Keep cooking, the hell with the dishes!
Slim Palate says
I miss everyone at the box as well. Thank you so much Carol, your continued support means so much to me.
Ainsley Daschofsky says
Haha my parents also took the life mysteries of my life away. They were so good my reality took a mindbursting shock of realizing razors don’t magically appear in the house and neither does food.
Austin is amazing!! You must try The Steeping Room when you get a chance and tell them Ainsley sent you.
They won’t give you anything and you might tell someone who doesn’t even know me, but it could make you seem important 😉
I’ve also been cooking with whiskey lately (heard of Garrison brothers) and recently started adding a dash to my onions as they brown or a dash into my beef and letting it marinate overnight.
Slim Palate says
I’ve been to the steeping room, their tea is amazing! Thank you so much!
Heather R says
I didn’t learn how to budget until I was about 30… if you do ANYTHING while trying to budget, try YNAB- it totally saved me!
Torsten Fleischer | Personal Trainer Berlin says
OMG! That looks realy tasty. This is my current Dessert definitely. Thank you for the suggestion.
Greetings from Berlin.
Norah Cooper says
What beautiful photographs Josh! If your food is as good as your photography I am in for a treat. Looking for ward to buying your cookbook.
Dawn Abbott says
Growing up, I always has at least two dogs around. So if I every dropped anything while cooking, I never had to pick it up. Dogs really are the best floor cleaners. When I moved to my first apartment, after about two weeks, I looked down at my floor and it was a complete mess. I had to grok the fact that now I had to clean up after myself.
Austin is a fun city. Keep up the good work. I’m sure your floors are cleaner than min were and I love your recipes.
Rach's Recipes says
I can’t wait to try this! Looks so good. I was thinking of adding some dark brown sugar to the mix, do you think it would combine well? Thank you.
Slim Palate says
That sounds delicious, you absolutely could! Try and keep it below 4 or so tablespoons that way the mixture is still liquid.
Samantha Jo Teague says
These. Look. FABULOUS! (I’m a pear hoarder.)