• National Pear Month - 3

    From Dave Drum@1:3634/12 to All on Fri Dec 3 14:14:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandied Baked Pears
    Categories: Desserts, Fruits, Dairy, Booze
    Yield: 6 Servings

    6 Firm Bosc or Bartlett pears
    1/4 c Packed light brown sugar
    2 tb Unsalted butter
    1/2 c Water
    1/4 c + 1 ts brandy
    1/4 c Chilled heavy cream

    Special equipment: a melon-ball cutter

    Put oven rack in middle position and preheat oven to
    450øF/230øC.

    Peel and halve pears, leaving stems intact, then core with
    melon-ball cutter and toss with brown sugar in a large
    bowl.

    Melt butter in a 3 quart shallow baking dish in oven,
    about 1 minute, then add pears, turning to coat with
    butter. Add water to dish and bake pears, turning over
    occasionally, until tender and edges are caramelized, 30
    to 50 minutes, depending on ripeness of pears.

    Transfer pears with a slotted spoon to a plate, then add
    1/4 cup brandy to baking dish and stir with a heatproof
    rubber spatula to dissolve any caramelized juices. Return
    pears to dish.

    Whisk cream in a bowl just until thick (before soft peaks
    form), then whisk in remaining teaspoon brandy. Serve
    pears with brandy sauce and drizzle with brandied cream.

    Cooks' notes: Brandied baked pears can be baked 1 hour
    ahead and kept, loosely covered, at room temperature.
    Reheat, covered, in a 350øF/175øC oven until warm, 10 to
    15 minutes. Brandied cream can be made 1 hour ahead and
    chilled, covered. Stir before serving.

    Gourmet | December 2003

    MM Format by Dave Drum - 21 December 2003

    Uncle Dirty Dave's Archives

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    ... If music be the food of love, can I get fries with that?
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  • From Dave Drum@1:3634/12 to All on Thu Dec 1 17:47:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Raisin-Pear Strudel
    Categories: Pastry, Fruits, Desserts, Citrus, Dairy
    Yield: 8 Servings

    1 1/2 lb (3 md) pears; peeled, diced
    1/2 c Golden raisins (sultanas) *
    1/2 c Pecans; chopped (opt)
    3 tb Sugar
    1 1/2 ts Lemon juice
    3/4 ts Ground cinnamon
    1/8 ts Ground cloves
    1/8 ts Salt
    1/3 lb Phyllo dough; thawed
    6 tb Butter; melted
    1/4 c Crushed Italian macaroons
    - (amaretti)
    Confectioner’s sugar
    1/2 c Heavy cream; whipped

    About 2 hours before serving: Peel and dice pears. In a
    large bowl, toss pears with raisins, nuts (option) sugar,
    lemon juice, cinnamon, cloves, and salt.

    Brush each phyllo sheet with melted butter (keep remaining
    sheets under damp towel until ready to use). On waxed
    paper arrange 1 sheet of phyllo in an 18" x 14" rectangle
    (trim or overlap to make it this size). Lay another phyllo
    sheet on top, continuing to brush each sheet with melted
    butter and on every other sheet sprinkling the crushed
    amaretti.

    Preheat oven to 375ºF/190ºC.

    Cut layered phyllo lengthwise in half, then cut each half
    crosswise into 4 pieces to make 8 rectangles in all (use
    ruler if desired to cut them even). Starting along a short
    side of one rectangle, spoon 1/8 of the pear mixture side,
    roll phyllo, jelly-roll fashion. Place roll, seam side
    down, on large, ungreased cookie sheet. Repeat until all
    rectangles and the pear mixture are used.

    Brush rolls with remaining melted butter. Bake rolls 25 to
    30 minutes until golden brown. Serve warm or cool on a
    wire rack to serve later.

    To serve, sprinkle with some confectioners' sugar and top
    with whipped cream.

    Serving Size: 8

    * UDD Note: Soaking the raisins in a reasonable brandy
    overnight adds a nice extra layer of flavour. This
    highly optional step will depend on your tastes, the
    availability of the brandy, and whether you think of
    it in time.

    Recipe from: http://www.cooks.com

    Uncle Dirty Dave's Kitchen

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