Melbournians say that this is not the worst winter yet. That statement scares me because even some nights when it goes down to 2 and 3 degreees, I feel frozen. I blame Bangalore for spoiling me but I must admit that I’m learning to adjust really well. I’m going for a winter trek this weekend. Climbing a thousand steps in the Dandenong ranges. Really looking forward to it!!
While some people strongly detest the winter, I’ve learned to embrace it with warm, comfy wintery food.
Nothing beats poached pears. It’s a classic and they say never mess around with classics so I tried to stick with the original recipe I learned in school last term. The only tweaking was using sangria instead of red wine.
Ask me how the idea came about? We had a party a couple of weeks ago and there was so much sangria left over, I couldn’t just throw it away right? So I used it and honestly, it tasted so much better than what we made in school.
The sangria had flavours of orange, apple, brandy and rum. Citrusy, boozy, sweet and perfect for the weather. It just makes this tart so much more delightful to eat. I also crushed some toasted almond flakes and sprinkled it over.
So there you go… your winters have been taken care off!
Do comment below any questions you may have 🙂