| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour05, New |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Sugar |
|
|
Juice from 1 lemon |
| 2 |
qt |
Cold water |
| 1 |
|
Cinnamon stick |
| 1 1/2 |
tb |
Fresh ginger |
| 1/2 |
c |
White wine |
| 4 |
sm |
Pears; peeled |
| 3 |
|
Sheets phyllo pastry |
| 2 |
tb |
Melted butter |
| 4 |
|
Vanilla beans; (soaked in cold |
|
|
; water to soften) |
| 2 |
c |
Lingonberries |
| 1 |
|
Cinnamon stick |
| 2 |
|
Cloves |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cardamom |
| 1/2 |
c |
Brown sugar |
|
|
Zest from 1 orange |
| 2 |
c |
Water |
INSTRUCTIONS
PEARS
LINGONBERRY BROTH
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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