Ingredients:
4 firm ripe pears
4 cups water
1/4 cup fresh lemon juice
3 Tbsp chopped taosted walnuts
1/4 cup golden raisins
2 1/2 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 cup water
1/4 cup light corn syrup
Watercress (for garnish)
Caramel Sauce (recipe follows)
Creme Carmel Sauce:
2 Tbsp unsalted butter
5 Tbsp sugar
5 Tbsp light brown sugar
1 cup heavy cream
Instructions:
Preheat oven to 350 degrees. Peel pears, leaving stems intact, and remove cores from the bottom. Place pears in large bowl containing mixture of the 4 cups water and 1/4 cup lemon juice to prevent pears from turning brown. Slice a small piece from bottom of pears, if necessary, to make stand upright. In small bowl, combine chopped walnuts, raisins, sugar, and lemon juice. (Food processor can be used if finer pieces are desired. Pulse briefly.) Drain pears and divide walnut mixture among the pear cavities. Place pears upright in deep baking dish. Combine 1/4 cup water with the corn syrup and pour into the dish. Bake covered, until the pears are easily pierced with a fork, about 1 hour and 15 minutes. To serve, spoon sauce on rimmed plate. Place pear in center, garnish with watercress.
Combine butter, sugar, light brown sugar, and heavy cream in a heavy-bottomed pan. Cook over low heat until sugars dissolve. Raise heat and boil for 2 minutes. Cool to room temperature.
|
|
Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
