CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
Dujour05, New |
1 |
Servings |
INGREDIENTS
4 |
T |
Sugar |
|
|
Juice from 1 lemon |
2 |
qt |
Cold water |
1 |
|
Cinnamon stick |
1 1/2 |
T |
Fresh ginger |
1/2 |
c |
White wine |
4 |
|
Pears, peeled |
3 |
|
Sheets phyllo pastry |
2 |
T |
Melted butter |
4 |
|
Vanilla beans, soaked in |
|
|
cold |
|
|
water to soften |
2 |
c |
Lingonberries |
1 |
|
Cinnamon stick |
2 |
|
Cloves |
1/2 |
t |
Ground ginger |
1/2 |
t |
Ground cardamom |
1/2 |
c |
Brown sugar |
|
|
Zest from 1 orange |
2 |
c |
Water |
INSTRUCTIONS
Combine first 6 ingredients in a large saucepan and bring to a boil
over medium high heat. Add pears and reduce heat to a simmer until
pears are soft (approximately 1015 minutes). Remove from heat,
reserve pears and discard poaching liquid. Pat pears dry with kitchen
towel. Spread the phyllo sheets out on top of each other on a cutting
board or other smooth surface and cut into 4 squares with a chef's
knife. Dab sheets with melted butter and place pear on each section.
Draw phyllo up around fruit and tie 1-inch from top with a vanilla
bean. Place pears on a baking dish and cover with aluminum foil. Bake
in a 400 degree oven until golden brown, approximately 10 to 12
minutes. LINGONBERRY BROTH: Combine all ingredients in a large
saucepan over low heat. Heat through without bringing to a boil.
Arrange pears in a large bowl and pour lingonberry broth over the
pears. If desired, serve with two scoops of vanilla ice cream. S: 4
servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9370
Converted by MM_Buster v2.0l.
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