Tonight was a quick meal kind of night here at the Dude2 household, so I decided to use some of my leftover Boeuf Bourguignon, accompanied by a recipe for caramelized endives out of Seven Fires. We also had some extra D'Anjou pears laying around begging for attention, so I decided on a whim to make some poached pears with red wine syrup for dessert (that's the picture above). I'd never made them like that before, and I have to say it was really good. And very easy. Here are the recipes:
