Poached Pears in Spiced Red Wine

Prep 20 mins
Cook 20 - 30 mins

• 1 vanilla pod
• 1 bottle red wine
• 225g caster sugar
• 1 cinnamon stick , halved
• fresh thyme sprig , plus sprigs to seve
• 6 pears , peeled, but kept whole with stalk intact
• (Also added 1 star anise and 6 cloves)

1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
3. Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

Source: http://www.bbcgoodfood.com/recipes/5044/poached-pears-in-spiced-red-wine

Polenta "Creamed" Spinach

Serves 2 to 3

4 tablespoons butter (2 tablespoons worked fine)
1/2 cup chopped shallots
1 pound spinach, washed & trimmed
1 cup stock
1/4 cup yellow polenta
1 tablespoon all purpose flour
1/4 cup milk (2% or skim)
1/4 cup parmesan, grated
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Melt 1 tablespoon butter in a medium skillet over medium heat. Sauté shallots until they start to turn golden brown.
2. Add spinach in two batches—when the first has wilted completely, add the second, along with ¼ teaspoon salt. When all of the spinach has wilted, you'll find that it has released some liquid. Turn heat to high and allow liquid to cook off, about 7-10 minutes. Press spinach along the way to make sure you release all excess liquid. Set spinach aside.
3. Put broth on medium-low flame to heat through. In the meantime, whisk together polenta and flour. Set aside
4. Heat remaining 3 tablespoons butter in a medium saucepan over medium heat. Add flour/polenta mix, whisking for about 1 minute. Add 1/3 of the hot broth and whisk until smooth. Repeat 2 more times, until all of the broth is mixed in smooth. Cook polenta for 1-2 minutes, whisking the entire time.
5. Add milk, a little at a time, continuing to whisk. Once the milk is incorporated, cook polenta another 1-2 minutes.
6. Take polenta off heat. Immediately add spinach (excluding any liquid that has accumulated), parmesan, pepper, and remaining ¼ teaspoon salt.

Source: http://www.food52.com/recipes/561_polenta_creamed_spinach_a_healthier_take_on_a_steakhouse_classic