| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | December 19 | 1 | Servings | |
INGREDIENTS
| 3 | Firm-ripe small pears | |
| 3 | T | Sugar |
| 2 | T | Heavy cream |
| 1/8 | t | Vanilla |
| 1 | T | Unsalted butter |
| A, 2 1/2- by 1-inch | ||
| strip of lemon zest |
INSTRUCTIONS
Peel, core, and chop coarse 1 of the pears. In a small dry non-stick skillet saute the pear over moderately high heat, stirring occasionally, for 5 to 6 minutes, or until it is tender and golden, and transfer it to a small food processor. In the skillet, cleaned and dried, melt the sugar over moderately low heat, stirring with a fork, and cook the syrup, swirling the skillet gently, until it is a light caramel. Remove the skillet from the heat, pour the heavy cream carefully down the side of the skillet, and whisk the mixture until the caramel is dissolved and the mixture is smooth. Add the caramel to the food processor, blending it with the cooked pear until it is smooth. Stir in the vanilla and keep the sauce warm. Peel, halve, and core the remaining 2 pears. In the skillet, cleaned, melt the butter over moderately low heat, add the zest and the pears, and cook the pears for 4 to 5 minutes on each side, or until they are tender. Divide the pears between 2 plates and spoon the pear sauce over them. Serves 2. Gourmet December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 474
Calories From Fat: 201
Total Fat: 22.9g
Cholesterol: 71.6mg
Sodium: 15.5mg
Potassium: 276.2mg
Carbohydrates: 71g
Fiber: 6.5g
Sugar: 58.3g
Protein: 1.5g