Ruby Pears In A Golden Cage Recipes

CARAMEL PEARS WITH ROSEMARY, HONEY AND WALNUTS

Steps:

• Heat oven to 400 degrees. Choose a baking dish or roasting pan large enough to hold pears in one layer, or use 2 pans. Scatter star anise, cinnamon stick, fennel seeds and cloves on bottom of dish.
• Put pears in a large mixing bowl. Add brown sugar, raisins, rum and lemon juice. Coat pears evenly with mixture. Transfer to baking dish, cut-side down, in one layer. Dot with butter.
• Bake, uncovered, until pears are soft and well caramelized, about 45 minutes. Remove pears from oven, and let them sit at room temperature. Shortly before serving, drizzle the pears with honey, and sprinkle them with rosemary leaves and chopped walnuts. Bake for 10 minutes. Serve warm with plenty of sauce from the baking pan.

SCARLET POACHED PEARS

Steps:

• Bring wine, beet, sugar, lemon juice, cinnamon, and bay leaves to a boil in a 1 1/2- to 2-quarts saucepan, stirring until sugar has dissolved.
• Add pears and cover with a round of parchment paper. Simmer, turning occasionally, until pears are tender and liquid is syrupy, 35 to 40 minutes. Transfer pears to a bowl. Discard cinnamon stick and bay leaves and pour syrup over pears. Cool completely in syrup, about 30 minutes.

RUBY PEARS IN A GOLDEN CAGE

Steps:

• Combine the flour, salt,sugar and turmeric in a bowl.
• Add the butter and shortening and cut in until mixture resembles coarse crumbs.
• Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
• Preheat oven to 350 F, ideally with a baking stone.
• Use a melon baller to scoop out the pear seeds, leaving a small hole.
• With a paring knife, carefully notch out the stem.
• In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
• Melt the jam and honey together, set aside.
• Roll out ⅔ of the pastry on a floured surface to ¼" thick and divide into 4 pieces, each just large enough for a pear half.
• Flip the pear halves onto each pastry square and brush with jam mixture.
• Roll out the remaining pastry to ⅛"-¼" thick and cut into strips.
• Form strips into a lattice over each pear, pressing to seal at the bottom.
• Use a knife to trim around the pears, and form stems and leaves with the excess crust.
• Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.

CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS

Steps:

• Rosemary Sauce:.
• Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
• Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
• Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
• Strain mixture into small saucepan; discard solids.
• Add cream and simmer until reduced to sauce consistency, about 12 minutes.
• Sauteed Pears:.
• Heat 2 t. oil in heavy medium skillet over medium heat.
• Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
• Chicken:.
• Heat 1 T oil in heavy large skillet over medium-high heat.
• Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
• Add Marsala and bring to a boil.
• Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
• Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.