Text 11528, 144 rader
Skriven 2014-03-30 06:40:00 av Dave Drum (74863.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Pairs of Pears #1
=========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Pears w/Ice Cream
 Categories: Fruit, I scream, Citrus
      Yield: 4 servings
 
      2    Firm pears
           Juice of half a lemon
    1/2 c  Apple juice
    1/2 c  Water
      2 tb Brown sugar
      4 sm Scoops vanilla ice cream,
           - for serving
 
  Bartlett, Anjou, and Bosc are all great pears. Just be sure
  they are not overripe.
  
  Preheat the oven to 375øF/190øC.
  
  Peel the pears with a vegetable peeler. Cut them in half
  lengthwise, leaving the stems on two of the halves if possible,
  and remove cores with a small melon baller. Place in an 8"
  x 8" baking pan, cut-side down.
  
  Combine the lemon juice, apple juice, water, and brown
  sugar; pour over the pears. Set the pan over medium heat
  and bring the juices to a boil. Cover the pan with aluminum
  foil. Bake for 40 minutes (basting after 15 minutes), or
  until the pears are tender when tested with a toothpick.
  
  Chill the pears overnight in the refrigerator, covered
  with the cooking syrup. Serve in four small dessert bowls
  to fit, cored-side up, with a small scoop of ice cream in
  the center of each. Spoon a little of the syrup into each
  bowl.
  
  by Sheila Lukins
  
  PARADE | September 2008
  
  Yield: Makes 4 servings
  
  Meal Master Format by Dave Drum - 23 September 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pear Soufflés With Chocolate Sauce
 Categories: Eggs, Fruit, Chocolate
      Yield: 6 servings
 
MMMMM---------------------------SAUCE--------------------------------
    2/3 c  Heavy whipping cream
      5 oz Bittersweet chocolate;
           - chopped
      2 tb Bourbon

MMMMM--------------------------SOUFFLÉS-------------------------------
           Unsalted butter for soufflé
           - dishes + 2 tb, divided
           Sugar for soufflé dishes + 8
           - tb, divided
      5    Ripe Anjou pears; peeled,
           Cored, in 1/2" cubes
      2 ts Fresh lemon juice
      3 lg Egg yolks; room temp
      4 lg Egg whites; room temp
        pn Salt
 
  Soufflés are usually associated with extravagant meals, but
  they're cheaper to make than you may think. A soufflé is
  made primarily of eggs, a very budget-friendly ingredient.
  
  For sauce:
  
  Bring cream to simmer in small sauce pan over medium heat.
  Remove from heat. Add chocolate and let stand until chocolate
  softens slightly, about 1 minute. Add bourbon and stir until
  chocolate is melted and sauce is smooth.
  
  DO AHEAD: Sauce can be made 1 day ahead. Cover & refrigerate.
  
  For soufflés:
  
  Generously butter six 3/4-cup ramekins or custard cups, then
  coat with sugar, tilting ramekins to coat bottoms and sides
  evenly. Gently tap out any excess sugar. Place ramekins on
  rimmed baking sheet.
  
  Melt 1 tablespoon butter in large nonstick skillet over med-
  high heat. Add half of pears and sauté until beginning to brown,
  about 8 minutes. Sprinkle with 1 1/2 tb sugar and sauté until
  pears are caramelized and juices are thick, 3 to 4 minutes
  longer. Scrape pear mixture into bowl. Repeat with remaining
  1 tablespoon butter, remaining pears, and 1 1/2 tablespoons
  sugar. Stir lemon juice into pears. Let cool to room temp,
  about 45 minutes.
  
  Using slotted spoon, transfer pears to processor; add pear
  juices to chocolate sauce. Puree pears until smooth. Transfer
  pear puree (about 2 cups) to medium sauce pan.
  
  DO AHEAD: Can be made 2 hours ahead. Cover and chill puree.
  
  Preheat oven to 375øF/190øC. 

  Whisk egg yolks into pear puree in sauce pan to blend.
  Stir pear mixture constantly over med- low heat until
  steam rises and mixture is hot (do not boil). Carefully
  transfer pear mixture to large bowl. Using electric mixer,
  beat egg whites with pinch of salt in another large bowl
  until soft peaks form. Gradually add remaining 5 tb sugar
  to egg whites and beat until stiff but not dry. Gently
  fold 1/3 of egg whites into pear mixture to lighten.
  Gently fold in remaining egg whites in 2 additions. Divide
  soufflé batter equally among prepared ramekins (ramekins
  will be full).
  
  Bake soufflés until puffed and golden, about 20 minutes.
  
  Rewarm chocolate sauce over low heat.
  
  Serve soufflés immediately with warm chocolate sauce
  alongside.
  
  by Rick Rodgers
  
  Bon Appétit | January 2009
  
  Yield: Makes 6 soufflés
  
  MM Format by Dave Drum - 31 December 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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