Text 11529, 119 rader
Skriven 2014-03-30 06:41:00 av Dave Drum (74864.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Pairs of Pears #2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pears In Honey & Pine Nut Caramel w/Artisanal Cheese
 Categories: Desserts, Fruit, Cheese
      Yield: 6 servings
 
    1/4 c  Unsalted butter
      3    Firm but ripe Bosc pears;
           Peeled, halved lengthwise,
           Cored
  3 1/2 tb Mild honey (such as orange
           Blossom or clover)
      4 oz Artisanal cheese; sliced or
           Crumbled, room temp
      3 tb Pine nuts
           Pn fine sea salt
 
  If your pears are on the dry side, the caramel will form
  more quickly than if they are juicy. Any variety of pears
  can be used in this recipe, but Bosc pears hold up
  especially well because of their firm texture. Almost
  any cheese would be great with the pears: Head to your
  local farmers' market or cheese shop and do some sampling.
  
  Cook unsalted butter in large non-stick skillet over medium
  high heat until beginning tobrown. Add pear halves, cut side
  down, to skillet. Drizzle honey over pears and swirl pan
  slightly to blend butter and honey. Reduce heat to medium,
  cover, and cook until pears are tender when pierced with
  paring knife, swirling skillet occasionally and adding a
  few tablespoons water to skillet if caramel sauce turns deep
  amber before pears are tender, about 12 minutes.
  
  Transfer pears, cut side up, to serving platter. Top pears
  with cheese. Return skillet with caramel sauce to med-high
  heat; add pine nuts to skillet and sprinkle lightly with sea
  salt. Cook until sauce in skillet is brown and bubbling,
  about 2 minutes. Spoon sauce over pears and serve.
  
  INGREDIENT TIP: To order artisanal American cheeses, go to
  artisanalcheese.com, murrayscheese.com, or
  cowgirlcreamery.com.
  
  Deborah Madison
  
  Makes 6 servings
  
  Bon Appétit | February 2008
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Pears w/Oranges & Caramel Sauce
 Categories: Desserts, Fruits, Citrus
      Yield: 4 servings
 
      4    Anjou pears; peeled (7 to 8
           - oz ea)
    3/4 c  Sugar
    1/4 c  Plus 2 tablespoons water
    1/4 c  Unsalted butter
    1/4 ts Ground cinnamon
    1/4 ts Ground ras-el-hanout*
      4 sl Orange; 1/4" to 1/2" thick
    1/4 c  Sliced almonds; toasted
 
  The ras-el-hanout spice blend adds complexity to this
  dessert.
  
  Using melon baller and starting from bottom, core each
  pear. Cut thin slice off bottom of each pear to make
  level.
  
  Stir sugar and 1/4 cup water in heavy large saucepan over
  medium heat until sugar dissolves. Increase heat and boil
  until syrup is deep amber color, brushing down sides of
  pan with wet pastry brush and swirling pan occasionally,
  about 5 minutes. Remove pan from heat; whisk in butter,
  then 2 tablespoons water.
  
  Stand pears in caramel sauce in saucepan. Sprinkle
  cinnamon over. Cover and cook over low heat 10 minutes.
  Uncover; sprinkle with ras-el-hanout. Cover and continue
  to cook until pears are tender, occasionally spooning
  caramel sauce over pears and shaking pan so pears don't
  stick, about 15 minutes. Arrange orange slices around
  pears; spoon caramel sauce over. Cover and simmer until
  orange slices soften, about 5 minutes.
  
  Place orange slices on plates.
  
  Stand pears atop orange slices. Spoon caramel sauce over
  and sprinkle with almonds. Serve warm or at room
  temperature.
  
  * A Moroccan spice blend available at some specialty foods
  stores and Middle Eastern markets, and by mail from The
  Spice House (312-274-0378; thespicehouse.com).
  
  by Chef Bahija of the Jnane Tamsna Cooking School
  
  Bon Appétit | May 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM
... A thing worth having is a thing worth cheating for.- William C. Dukinfield
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