For something a little different for lunch,
I recommend a mixed greens salad
with lettuces from the garden,
a poached pear, toasted walnuts,
fromage bleu, and a reduced wine glaze.
I recommend a mixed greens salad
with lettuces from the garden,
a poached pear, toasted walnuts,
fromage bleu, and a reduced wine glaze.
First, I'm poaching a pear in a wine solution.
Ingredients:
1 cup red wine
1/2 cup sugar
1 TB lemon juice
1 tsp pure vanilla extract
1 tsp cinnamon
pinch cloves
And just forget about that apple up there.
I certainly did.
Mix all ingredients together, bring to a boil,
add peeled, cored, and halved pear to mixture,
and lower heat.
Simmer for 10 minutes,
spooning the liquid over top every now and then.
After 10 minutes,
turn pears over and simmer another 10 minutes,
spooning the cooking liquid over top.
Ingredients:
1 cup red wine
1/2 cup sugar
1 TB lemon juice
1 tsp pure vanilla extract
1 tsp cinnamon
pinch cloves
And just forget about that apple up there.
I certainly did.
Mix all ingredients together, bring to a boil,
add peeled, cored, and halved pear to mixture,
and lower heat.
Simmer for 10 minutes,
spooning the liquid over top every now and then.
After 10 minutes,
turn pears over and simmer another 10 minutes,
spooning the cooking liquid over top.
After ten minutes of simmering,
turn pears over.
Keep spooning syrup over top.
Simmer for another ten minutes.
Remove from heat and let pears cool in poaching liquid.
Remove pears from liquid.
Keep spooning syrup over top.
Simmer for another ten minutes.
Remove from heat and let pears cool in poaching liquid.
Remove pears from liquid.
Next you want to reduce your poaching liquid by half.
Barely simmer at the lowest setting.
Here's a Rosie Tip #487:
When reducing liquids,
place your pan in an iron skillet to diffuse the heat.
A diffuser is your nanny.
Trust Rosie on this.
If you put your pan with liquid in it directly over heat,
there's more of a chance of burning it.
A reduction can go south in a heartbeat,
so use the diffuser and watch the pot.
This is not something you can rush.
Take your sweet time.
Barely simmer at the lowest setting.
Here's a Rosie Tip #487:
When reducing liquids,
place your pan in an iron skillet to diffuse the heat.
A diffuser is your nanny.
Trust Rosie on this.
If you put your pan with liquid in it directly over heat,
there's more of a chance of burning it.
A reduction can go south in a heartbeat,
so use the diffuser and watch the pot.
This is not something you can rush.
Take your sweet time.
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