Jennifer and Nathan's small and intimate wedding that end of September was so beautiful. I absolutely love photographing autumn weddings here in Halifax... the air is crisp, the colours are rich and light is magical! We had a sunny day, warm enough for photos outside the Brewery Market after a rooftop ceremony at the Courtyard Marriott. Small weddings are fun because I can fit everyone into one photo! Despite a fear of heights, I managed to (safely) perch myself above the crowd for a shot of the da Maurizio patio as the reception began. I have to say, the meal we had at da Maurizio was the best I had all year and I really enjoyed joining the couple's friends and family for dinner. One of the first things I learned about Jennifer and Nathan is how thoughtful and considerate they are. Every time we met to plan wedding details, Jennifer sent me home with a special homemade treat. She made her own wedding favors for guests to take home: Pear and Vanilla Bean Jam. What a great idea! I thought it was a nice touch that perfectly matched a quiet wedding, a relaxed day and fabulous meal with close friends and family.
Congratulations to Jennifer and Nathan!
Pear and Vanilla Bean Jam - makes about 4 cups 2 pounds pears, peeled, cored, and cut into chunky slices juice of 1 large lemon 3 cups of sugar 1 vanilla bean
1. Place the pears in bowl with the lemon juice to stop them from discolouring. Sprinkle the sugar over the fruit and add 3/4 cup water. 2. Slice the vanilla bean in half lengthwise and scrape out the seeds, then tuck the bean in among the pears and add the seeds. Cover the bowl with a plate and leave overnight for the sugar to soak up some of the juices from the fruit. 3. The next day, pour the contents of the bowl into a preserving pan and stir over a low heat until the sugar has dissolved, then turn up the heat and boil rapidly to reach setting point, by which time the pear pieces will be translucent. Skim if necessary. 4. Remove the vanilla bean pod, then pour the jam into hot sterilized jars and seal.
Recipe credit for the pear jam comes from "Fruits of the Earth," by Gloria Nicol, published in 2009 by CICO books, NY.