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Full Online Book HomeLearning KitchenFruit - Pear - Bosc Pears Poached In Red Wine Caramel
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Fruit - Pear -  Bosc Pears Poached In Red Wine Caramel Post by :AlexR Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3162

Click below to download : Fruit - Pear - Bosc Pears Poached In Red Wine Caramel (Format : PDF)

Fruit - Pear - Bosc Pears Poached In Red Wine Caramel

4 ripe Bosc pears
2 cups granulated sugar
4 tablespoons unsalted butter, room temperature
1 (750 ml) bottle Merlot
1 vanilla bean, split
1/2 lemon, juiced
Serving suggestions: Gorgonzola and Candied Walnuts

Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.

Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.

Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.

Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with Gorgonzola and candied walnuts.

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Medium
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4 cups peeled, cored, and sliced firm-ripe pears, cut into six segments each (about 2-1/2 pounds before preparation) 2 cups water 1 tablespoon lemon juice 1/3 cup light corn syrup 2 cups sugar Extra fine granulated sugar for coating (buy it or make it in food processor) As you prepare pear segments, drop them into the mixed water and lemon juice in a wide stainless-steel or enameled skillet or pan. Simmer till fruit is just tender, drain carefully, reserving liquid. Measure 1 cup of the cooking liquid and mix it in the wide pan with

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1 bunch arugula, torn 1 head romaine lettuce, torn 3 medium pears, cored and thinly sliced 1/2 cup buttermilk 1/2 cup blue cheese 1 medium garlic clove, minced 1/4 tsp black pepper, ground 3/4 oz chopped walnuts, about 3 tbsp, toasted Divide arugula and romaine among plates. Arrange pears on greens. Combine buttermilk, cheese, garlic and pepper. Toss salad in dressing. Sprinkle with walnuts and serve.