| 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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