So waking up to last night's failed 2nd attempt at a Genoese chocolate sponge, I decided to reach for a lower hanging fruit, no pun intended.
I whipped up some fresh cream, using non-homogenized heavy cream of course (Whole Foods) and an organic Anjou pear, carefully peeled with a serrated peeler. After bandaging my finger from the cut, which I gave myself using my new peeler, I continued onward with a very simply sugar syrup with no flavors.
Attached is the final result. The pear was poached very slowly, for over 40 minutes and has a wonderful tenderness and sweetness. I think next time I will use a lighter syrup prepared on the side. This one was cooked too long and as it cooled became a very pliable candy. I didn't have my candy thermometer out this morning so I was not really paying attention.