I escape the languid last days of summer by imagining that I’m somewhere far and away. For all of my complaining about the heat, I actually don’t mind it that much (I do live without air conditioning by choice, but shh, don’t tell or I’ll lose my whining rights!). I actually just mind the wilted, burnt flora of Ohio, dressed in a brownish green that would put even the cheeriest of people in a funk. I’m imagining that I live somewhere much more exotic, like Morocco. That’s certainly the general region my taste buds long for lately, anyway.

My parents house has become a bit like the L’Auberge Espagnole over the past few weeks as lingering French friends of my brothers overlapped with the arrival of the newest member of my household, a Turkish-German exchange student who will be living with them for the next year. On the night of her arrival, my parents picked her up from the airport while I put the finishing touches on a meal I’d started preparing the night before in my apartment. Every special dinner needs a dessert, I think (and every Frenchman needs a dessert at every meal; ask one), and these poached pears seemed perfect since I could easily make them a day ahead. The pears can be refrigerated in the poaching liquid for up to 3 days in an airtight container, but be sure to remove them from the fridge several hours before serving, to bring them back to room temperature. 

Sweet with a hint of citrus and spice, I was in end-of-summer heaven. Eve the exchange student, who claimed no appetite and barely touched her dinner, held tight to her dessert when my mother tried to clear it away.

Poached Pears with Prunes (adapted from Food & Wine)

• 3 quarts water
• 1-1/2 cups sugar
• 1 navel orange
• 2 3-inch cinnamon sticks
• 2 bay leaves
• 8 large Bartlett  pears
• 16 pitted prunes

1. Carefully peel the pears using a vegetable peeler. Leave the stems attached. Slice the orange, leaving its peel on.

2. In a large soup pot, bring the water to a boil with the sugar, orange, cinnamon sticks and bay leaves. Stir until the sugar is dissolved, then add the pears and prunes and cook over medium heat for about 25 minutes. Turn the pears often, very gently.

3. Use a slotted spoons to remove the pears and prunes to a serving bowl. Bring the liquid back to a boil and cook until it is reduced to about 1 quart. Strain the syrup over the pears and serve. 8 servings.