| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | servings | ||
INGREDIENTS
| 3 | c | Apple juice |
| 2 | Cinnamon sticks | |
| 1 | c | White wine |
| 2 | Lemons; and zests , Juice | |
| ; of | ||
| 3 | Pears; peeled | |
| 4 | Ripe plums | |
| 2 | tb | Blackberry brandy |
| 2 | ts | Sugar |
| 2 | tb | Red wine |
| 1 | c | Water |
| 1/2 | c | Sugar |
| Cooking oil spray |
INSTRUCTIONS
FOR POACHING PEARS PLUM COMPOTE FOR SUGAR CAGE Bring all 4 ingredients to a boil, reserving 1/4 cup of lemon juice before adding pears that have been brushed with remaining lemon juice. Simmer 15 to 20 minutes until soft but not mushy. Plum Compote: Dice and pit plums, macerate all ingredients together for 20 minutes. Put all ingredients in pot and bring to a boil and stew until plums are soft. Cool on sheet pan until serving For Sugar Cage: In small saucepan over medium heat bring sugar and water to a boil. Let reduce until mixture becomes the consistency of honey and a golden brown. At this point spray outer side of small bowl with cooking spray. Drizzle sugar mixture over bowl with fork until it begins to look like a bird nest. Let cool for 15 to 20 minutes and remove from bowl. And place over pear drenched in compote. Converted by MC_Buster. NOTES : Recipe Courtesy of Erica Miller, Executive Chef of Blue Star Restaurant Recipe by: IN FOOD TODAY SHOW #INJ088 Converted by MM_Buster v2.0l.
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