Five months. It’s been five months since I moved into my new apartment.
It hardly feels that way.
Only in the past few weeks have I actually begun feeling settled — I guess it’s a result of a summer filled with travels and work and temporary roommates. I’ve learned more about myself as a roommate this summer than I have in the past eight years of living with people who aren’t my parents.
I know I have my quirks. I roller coaster between kitchen nazi and someone who’s so all over the place that I can’t tell left from right. I struggle between pleasing people and being selfish. We all do.
But after a summer of travel in basically every direction that exists, filled with weddings and sailing and rope swings — it’s a rainy Saturday afternoon, and I finally feel settled enough to sit down and write.
I just bought a new Apple display screen for my home office, but there’s something comforting about writing my posts from the laptop in bed. It’s how I’ve written almost every sentence for the past eight years. Four of which, as of last Tuesday, have been written in DC. I considered leaving the apartment and being productive when I woke up this morning, but after seeing the forecast and by the time I got to the bottom of my French press, I gave up. I snuggled into bed with a sweater from Bergen and a few episodes of Breaking Bad.
For today, that’s all I need. The weather is cooling down, which makes me just absolutely smitten with this city. And, if you’re on the hunt for a good fall transition food, these pears make an impressive dessert (or breakfast, if you happen to share an apartment with me).
Roasted Pears with Coffee Marscapone, Serves 3 or 6, depending on how much dessert you want
¼ cups light brown sugar
½ vanilla bean
3 Bosc pears, peeled, halved lengthwise and cored (or whatever you can get your hands on)
2 tablespoons lemon juice
2 tablespoons water
2 tablespoons butter
Bourbon or rum to drizzle before serving
Espresso marscapone cream:
2 teaspoons espresso powder
1 teaspoon water
1/2 cup chilled heavy cream
1/4 cup marsacpone cheese
1/4 cup confectioners’ sugar
Preheat your oven to 375 degrees.
Stir espresso powder and water in a large bowl until dissolved. Add cream, mascarpone, and sugar. Beat in a stand mixer until the cream is thick and smooth. Transfer into a jar or serving dish, and store in the freezer while you roast the pears (you can even make this a day or two ahead).
In a small bowl, combine your sugar and vanilla bean seeds — I store my vanilla beans in a jar filled with vodka (vanilla extract at home!) but this makes it extra easy to extract the beans. Just snip off the end of a bean and squeeze out the contents like it’s a stick of honey. Whisk with a fork.
Arrange your pears, core up, in a baking dish (a pie plate would fit them perfectly). Brush the pears with lemon juice, and put a cube of butter in each core. Sprinkle the pears with your sugar, and pour the water into the baking dish.
Serve each pear with a scoop of cream and a drizzle of bourbon or rum.