VANILLA SCENTED PEARS
Steps:
- In a medium saucepan add pear syrup, pear brandy, and vanilla bean. Turn heat to high and reduce pear syrup to a thick consistency, about 10 minutes.
- Reduce to a simmer and add pear slices. Heat thoroughly. Remove whole vanilla bean.
- Take 2 crepes and spread pudding evenly between them. Fold crepes into quarters. Top with pears and syrup. Serve warm.
VANILLA-SCENTED PEAR STRUDEL WITH HAZELNUTS AND CHOCOLATE SAUCE
Categories Sauce Chocolate Fruit Nut Dessert Bake Sauté Pear Vanilla Fall Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make vanilla sugar:
- Combine sugar and vanilla in processor. Blend until beans are very finely chopped, about 1 minute. Sift vanilla sugar into bowl; discard contents of sieve. Transfer vanilla sugar into jar; cover. (Can be made 1 week ahead. Store at room temperature.)
- Make sauce:
- Combine cream, 1/4 cup water and 3 tablespoons vanilla sugar in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to a boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in brandy. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.)
- Make filling:
- Mix 1/4 cup vanilla sugar and cornstarch in bowl. Melt butter in large nonstick skillet over medium heat. Add pears; sauté until tender and golden, about 20 minutes. Sprinkle cornstarch mixture over pears; stir to blend.
- Simmer until juices are very thick, stirring often, about 6 minutes (longer if pears are very juicy). Remove from heat. Mix in lemon juice. Cool.
- Make strudel and phyllo triangles:
- Finely grind nuts, cookies and 2 tablespoons vanilla sugar in processor. Transfer nut mixture to small bowl.
- Butter 1 baking sheet. Place kitchen towel on work surface. Place 1 phyllo sheet on towel (keep remaining phyllo sheets covered with plastic wrap and damp towel). Brush phyllo with butter. Top with second phyllo sheet; brush with butter.
- Sprinkle with 3 tablespoons nut mixture. Repeat layering with 6 more phyllo sheets, buttering and sprinkling each with 3 tablespoons nut mixture. Top with another phyllo sheet (for a total of 10 sheets); brush with butter.
- Starting 2 inches in from 1 long side and 2 1/2 inches in from 1 short side, spoon filling in 3-inch-wide by 12-inch-long log parallel to 1 long side.
- Fold short sides over filling; butter folded edges.
- Using towel as aid and starting at 1 long side, roll up strudel, enclosing filling.
- Using large spatula, transfer strudel to prepared baking sheet. Brush strudel all over with butter. (Can be made 4 hours ahead. Cover; chill.)
- Meanwhile, prepare triangles. Preheat oven to 375°F. Butter 1 baking sheet. Cut remaining 2 phyllo sheets in half crosswise, making 4 pieces, each about 12 by 8 inches. Place 1 phyllo piece on work surface. Brush phyllo with butter; sprinkle with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Repeat layering with 2 more phyllo pieces, buttering and sprinkling each with 1 tablespoon nut mixture and 1 teaspoon vanilla sugar. Top with remaining phyllo piece; brush with butter. Using large knife, trim stack to 12 by 8 inches. Cut stack into six 4-inch squares. Cut squares diagonally in half.
- Transfer triangles to prepared baking sheet. Brush parchment with butter; place buttered side down on triangles. Press 1 baking sheet atop parchment, anchoring triangles.
- Bake triangles until golden, about 10 minutes. Lift off top baking sheet. Carefully remove parchment. Transfer triangles to rack; cool. (Can be made 4 hours ahead. Store airtight at room temperature.)
- Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
- Preheat oven to 375°F. Stack baking sheet with strudel atop another baking sheet. Bake strudel until golden brown, about 45 minutes. Let stand at least 15 minutes and up to 4 hours.
- Cut strudel crosswise into 6 to 8 sections. Spoon warm chocolate sauce onto each plate. Place strudel atop sauce. Place scoop of ice cream alongside. Stand triangle between strudel and ice cream. Garnish with mint, if desired, and serve.
PERNOD-BOURBON SPRITZ
An aperitif like this Pernod-Bourbon Spritz (pictured on the right) helps to stimulate the appetite, just the thing for before a celebratory feast like Thanksgiving. The two powerful ingredients, anise-flavored Pernod and caramely bourbon, are tempered by the addition of club soda and plenty of ice. A few drops of Angostura bitters brings it all together.
Provided by Shira Bocar
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 5m
Yield Serves 1
Number Of Ingredients 6
Steps:
- Place 1 large ice cube in a rocks glass or fill halfway with ice. Add Pernod, bourbon, bitters, and soda. Stir once and garnish with lemon twist; serve immediately.
VANILLA-SCENTED PEAR AND RASPBERRY RELISH
This relish is a remarkable union of chunky pears, whole raspberries and fragrant vanilla. The vanilla adds a deep layer of flavor, while it bridges and connects the pears and raspberries. The raspberries are added after the pears have cooked and cooled a bit so they maintain their shape, yet the warmth of the relish is just enough to extract some of their juice to give the dish a lovely rose hue. The raspberry vinegar adds a welcome note of tartness. Bosc pears are best because they hold their shape when cooked. If not available, try Forelle or Anjou, but make sure they are under-ripe. Serve with all types of pork dishes, chicken, duck, hamburgers or turkey burgers. Try it with a rich fish such as salmon or bluefish. It makes a refreshing side dish with meat or poultry sandwiches and it's delicious on yogurt. The relish keeps well for up to two weeks in the refrigerator. Found on www.dididavisfoods.com
Provided by Annacia
Categories Raspberries
Time 35m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Place the pears, sugar, vinegar, water, and salt in a heavy, 2-quart, non-reactive saucepan.
- Bring to a boil, lower the heat, and simmer until the relish thickens, stirring occasionally, about 20 minutes depending on the amount of juice and the ripeness of the pears.
- Transfer the relish to a medium bowl and cool to lukewarm.
- Add the raspberries and vanilla and stir to mix well.
- Allow the relish to cool to room temperature, gently stirring occasionally. Cover and refrigerate until chilled.
- Serve cold.
Nutrition Facts : Calories 89.1, Fat 0.4, Sodium 168, Carbohydrate 21.4, Fiber 6, Sugar 12.2, Protein 0.9
PEAR JAM WITH VANILLA BOURBON AND CINNAMON
Make and share this Pear Jam With Vanilla Bourbon and Cinnamon recipe from Food.com.
Provided by dicentra
Categories Pears
Time 45m
Yield 72 ounces
Number Of Ingredients 7
Steps:
- BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- PEEL and core pears. Finely chop or grind fruit. Measure exactly 8 cups prepared fruit into 6- or 8-quart saucepot. Stir in lemon juice and add butter to reduce foaming.
- Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly until pears are tender. Break up tender pears with a masher.
- Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. ADD sugar, cinnamon and vanilla bourbon; stir. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Remove from heat. Skim off any foam with metal spoon.
- LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.
- Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
Nutrition Facts : Calories 95.4, Sodium 5.8, Carbohydrate 24.9, Fiber 0.8, Sugar 21.2, Protein 0.1
PEAR AND BOURBON COBBLER
Categories Bourbon Fruit Dessert Bake Kentucky Derby Pear Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- For Filling:
- Preheat oven to 450°F. Combine all ingredients except butter in large bowl. Transfer to deep 8 1/2x11-inch baking dish or other deep 12-cup dish. Dot top with butter. Bake until hot and bubbling, about 15 minutes.
- Meanwhile, prepare topping:
- Sift first 4 ingredients into bowl. Add butter and cut in until mixture resembles coarse meal. Make well in center. Combine 3/4 cup half and half, bourbon and vanilla and add to well. Stir until batter is just combined; do not overmix. Working quickly, drop batter by tablespoons atop hot pear mixture, covering surface completely. Sprinkle with sugar-nutmeg mixture. Immediately return to oven and bake 10 minutes. Reduce temperature to 375°F. and continue baking until topping is golden and firm to touch, about 20 minutes. Let cool at least 20 minutes. Serve warm or at room temperature, pouring half and half over each serving, if desired.
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