Pears And Dried Fruits In A Tagine Recipes

PEARS AND DRIED FRUITS IN A TAGINE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
• Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
• Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

LAMB TAGINE WITH DRIED FRUIT

Steps:

• Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking.
• Brown meat on all sides in 2 batches, transferring to a plate as browned.
• Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
• Stir in water, saffron, salt, and pepper and bring to a boil.
• Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
• Transfer lamb to a clean plate, and add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
• Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
• Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

LAMB TAGINE WITH CINNAMON, SAFFRON AND DRIED FRUIT

Steps:

• Combine Anaheim chili, cumin, coriander, ginger, salt, paprika, ground peppercorns and garlic.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add lamb; cook 8 minutes on all sides or until browned.
• Remove lamb from pan.
• Add onion to pan; cook 5 minutes or until tender, stirring frequently.
• Stir in half of chili mixture and tomato puree; cook 3 minutes, stirring occasionally.
• Stir in lamb and water; bring to a boil.
• Reduce heat; simmer 5 minutes.
• Wrap handle of skillet with foil, and bake, covered, at 325 degrees for 1 hour.
• Stir in bell pepper, squash, carrot, saffron and cinnamon.
• Cover and bake an additional 15 minutes.
• Stir in remaining chili mixture and apricots.
• Cover and bake an additional 15 minutes.
• Remove cinnamon stick; serve tagine over couscous.
• Sprinkle with cilantro.

PEARS AND DRIED FRUITS IN A TAGINE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
• Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
• Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.