| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
|
May 1992 |
1 |
servings |
INGREDIENTS
| 1 |
|
Bottle dry red wine; (750-ml) |
| 1 |
c |
Water |
| 1 |
c |
Sugar |
| 4 |
|
Whole cloves |
| 4 |
|
Lemon peel strips; (2×1-inch) |
| 1 |
|
Vanilla bean; split lengthwise |
| 6 |
|
Firm ripe pears; peeled |
| 1/4 |
c |
Plus 1 tablespoon anisette |
| 1 |
c |
All purpose flour |
| 3 |
tb |
Powdered sugar |
| 1 |
tb |
Aniseed; chopped |
| 1 |
tb |
Minced lemon peel; (yellow part only) |
|
|
; (generous) |
| 1/4 |
c |
Milk |
| 3 |
tb |
Unsalted butter; melted |
| 1/2 |
ts |
Vanilla extract |
|
|
Vegetable oil; (for deep frying) |
|
|
Powdered sugar |
|
|
Vanilla ice cream |
INSTRUCTIONS
PEARS
PASTRIES
For pears: Combine first 5 ingredients in heavy large saucepan. Scrape in
seeds from vanilla bean; add bean. Bring to boil, stirring to dissolve
sugar. Add pears, reduce heat, cover and simmer until pears are tender when
pierced with knife, about 20 minutes. Stir in 1/4 cup anisette. Cool pears
completely in syrup. Cover; chill in syrup overnight.
Transfer pears to medium bowl. Cover and refrigerate pears. Boil poaching
liquid in heavy large saucepan until reduced to 1 cup, about 35 minutes.
Mix in remaining 1 tablespoon anisette. Cover and refrigerate liquid until
cold, about 4 hours.
For pastries: Mix flour, 3 tablespoons sugar, aniseed and lemon peel in
large bowl. Add milk, butter and vanilla and stir until dough forms. Cover
dough with plastic wrap and let stand 30 minutes at room temperature.
Roll dough out on lightly floured surface to thickness of 1/16 inch. Cut
dough into 3 1/2 x 3/4-inch strips. Trim ends diagonally. Twist strips at
center to create bow ties. (Can be prepared 1 day ahead. Place bow ties on
cookie sheet. Cover tightly and refrigerate.)
Line cookie sheet with paper towels. Heat 2 inches oil in heavy medium
saucepan to 375F. Add 4 bow-tie-pastries and cook until deep golden brown,
turning occasionally, about 1 minute. Transfer to paper towels using
slotted spoon. Repeat with remaining pastries in batches. Place sugar in
large bowl. Add warm pastries and toss to coat.
Arrange pears on plates. Place scoop of ice cream on one side of each
plate. Drizzle poaching liquid over pears. Garnish with cookies and serve.
Serves 6.
Bon Appetit May 1992
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