Misadventures In Cooking

Or would that technically be "Misadventures in Baking"? Ah well, it was a misadventure in any case. ;P

Here's the story. A few weeks ago I was watching the Food Network and I saw someone do the following:

- melt a saucepan full of sugar
- add red wine and let it boil off a little
- add some kind of herb
- add olive oil and butter
- cook leeks the resulting mixture

I thought it was an interesting concept and wanted to mold it to my own preferences today. I would melt the sugar, add the red wine, add in some ground cardamom, add the olive oil and butter margarine, and cook sliced pears in the resulting mixture. No problem, right?

BUZZT! WRONG. Hahahahaha.

I guess when I added the red wine to the sugar, the sugar hadn't completely melted yet, and the red wine was room temperature and caused the sugar to solidify. To my saucepan. Also, the sugar had been gradually melting at an even keel but when the red wine hit the pan it started bubbling in a rather violent way. So I had to take the whole thing off the heat to prevent the red wine from going crazy. But that meant I was stuck with big chunks of solid, slightly caramelized sugar sitting in the pan. In the end, some vigorous stirring at low heat kept the red wine happy and the sugar eventually melted. Eventually. After eons of stirring.

Adding the olive oil and margarine made the concoction easier to deal with, but I realized I had put a tad too much red wine into the concoction; I wanted to sear the pears, not poach them. But it was too late to change that, unfortunately. Also, by this point I was stressing a wee bit and did not have the patience to grind down some cardamom, so I went a different route: imitation vanilla. After adding the vanilla I just let the damn thing simmer for long time. In the end, it didn't taste too bad. The combination of red wine and vanilla was great. But the pears were indeed poached and not seared; I didn't get that touch of caramelization I was looking for. Next time, I will probably start with a smaller amount of the wine (a white one so that the pears don't look weirdly coloured) and add in less sugar as the wine heats up, cause damn that liquid was insanely sweet. And I'll use both cardamom and vanilla to flavour.

Here's to hoping my next attempt won't be so hilariously chaotic.