Saint of the day:
Saint Claude de la Colombière
Patron Saint of Toy Makers, Devotion to the Sacred Heart of Jesus
The Story of Saint Claude de la Colombière
This is a special day for the Jesuits, who claim today’s saint as one of their own. It’s also a special day for people who have a special devotion to the Sacred Heart of Jesus—a devotion Claude de la Colombière promoted, along with his friend and spiritual companion, Saint Margaret Mary Alacoque. The emphasis on God’s love for all was an antidote to the rigorous moralism of the Jansenists, who were popular at the time.
Claude showed remarkable preaching skills long before his ordination in 1675. Two months later, he was made superior of a small Jesuit residence in Burgundy. It was there he first encountered Margaret Mary Alacoque. For many years after he served as her confessor.
He was next sent to England to serve as confessor to the Duchess of York. He preached by both words and by the example of his holy life, converting a number of Protestants. Tensions arose against Catholics and Claude, rumored to be part of a plot against the king, was imprisoned. He was ultimately banished, but by then his health had been ruined.
He died in 1682. Pope John Paul II canonized Claude de la Colombière in 1992.
St Claude de la Colombiere (d. 1682, Paray le Monial, France) (Relics: Paray le Monial, France)
Chapelle la Colombiere
(Chapel of Colombiere)
71600 Paray le Monial, France
*The remains of St Claude de la Colombiere are enshrined within this church.
With Love from Burgundy
Simple Poached Pear Pie with Wine
1 roll of shortbread
1/2 bottle of red wine
10 cl of blackcurrant syrup
250 g of sugar
150 g of almond powder
2 egg yolks
150 g of butter
Preheat the oven to th 6 (180 °). Pour the wine, blackcurrant in a saucepan, add 100 g sugar, bring to a boil, then set the fire and let simmer.
Peel the pears leaving the tail, dig them a little at the base to remove the heart and seeds. Dip them in the simmering syrup and cook for 20 minutes.
Prepare the almond cream: melt the butter, mix it with the remaining sugar, the almond powder and the egg yolks. Mix well.
Roll out the pastry in a pan and pour the almond cream on top. Bake for 10 min.
Drain the pears well and return the juice to reduce over high heat to obtain a grout.
After 10 minutes of baking the pie, put the pears in the cream and put back in the oven for 10 minutes.
Take out the pie, let it cool on a rack. Serve cold with the coulis (warm or cold).