August

August

June 30, 2012

Suumer at The Shore

Maine beaches can be vastly different in appearance. Darling said from the very beginning these beaches "just don't count!" What? I don't understand what you mean by this was my reply? In his mind, there is only one place that will forever hold his heart which is Florida, and so it is.......


Pine Point Beach in Scarborough, Maine

Pine Point Beach


Pine Point Beach

The Pier at Old Orchard Beach

Old Orchard Beach

York, Maine


July in York, Maine


Private Beach in Cape Elizabeth


Cape Elizabeth

We can say the ocean water was always COLD! The sand on the beach was normally brown and rather hard. Pine Point Beach was our favorite, as no matter what the season was, people loved the beach.....so did the dogs! You would find people walking along the shore with their pooches in rain, snow or sunshine. Another thing we noticed was that the elderly, even with the aid of a walker or cane, did not let the weather keep them from the shore. You would often see them walking along the sidewalk by the beaches in order to get their exercise and breathe in the fresh ocean air. I just marveled at this.
It may not have been his beloved Florida beaches, but there is just something about the ocean and the coastline.......it just seems magical and renews your spirit!




ESTELLE'S WINE POACHED PEARS
2 cups dry red wine
1 navel orange, quartered
1 1/2 cups plus 2 tbsp. sugar, divided
1 cinnamon stick, broken in half
6 whole cloves
2 Bartlett pears, peeled, halved, and cored
1/4 cup mascarpone cheese
1/4 cup heavy cream


 In a 3 qt. saucepan, combine wine, orange pieces, 1 1/2 cups sugar, the cinnamon, cloves, and 2 cups water and bring to boil over high heat. Add pears, reduce heat to a simmer, and place on top of pears to submerge them in liquid. Cook, covered, until pears are tender when pierced, about 15 minutes.


 Meanwhile, in a small bowl, whisk together cheese, cream, and 2 tbsp. sugar until very thick. Serve pear halves in shallow bowls, each with about 1/4 cup of the poaching liquid and a dollop of the sweetened cheese. Save remaining liquid for another use, such as making hot spiced wine, if you like.




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