Ginger Poached Pear In Lingonberry Broth

Recipe Ingredients

		Pears
4 tablespoons	60ml	Sugar
		Juice from 1 lemon
2		Cold water
1		Cinnamon stick
1 1/2 tablespoons	22ml	Fresh ginger
1/2 cup	118ml	White wine
4 cups	948ml	Pears - peeled (small)
3		Phyllo pastry
2 tablespoons	30ml	Melted butter
4		Vanilla beans - soaked in cold
		Water to soften
		Lingonberry Broth
2 cups	474ml	Lingonberries
1		Cinnamon stick
2		Cloves
1/2 teaspoon	2.5ml	Ground ginger
1/2 teaspoon	2.5ml	Ground cardamom
1/2 cup	80g / 2.8oz	Brown sugar
		Zest from 1 orange
2 cups	474ml	Water

Recipe Instructions

For the Pears: Combine first 6 ingredients in a large saucepan and bring to a boil over medium-high heat. Add pears and reduce heat to a simmer until pears are soft (approximately 10 to 15 minutes).

Remove from heat, reserve pears and discard poaching liquid. Pat pears dry with kitchen towel.

Spread the phyllo sheets out on top of each other on a cutting board or other smooth surface and cut into 4 squares with a chef's knife.

Dab sheets with melted butter and place pear on each section. Draw phyllo up around fruit and tie 1-inch from top with a vanilla bean.

Place pears on a baking dish and cover with aluminum foil. Bake in a 400 degree oven until golden brown, approximately 10 to 12 minutes.

Lingonberry Broth: Combine all ingredients in a large saucepan over low heat. Heat through without bringing to a boil.

Arrange pears in a large bowl and pour lingonberry broth over the pears. If desired, serve with two scoops of vanilla ice cream.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9370) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.