Jul 11, 2011

Renaissance Pears

both sweet and savory --won a Recipe contest
6 bosc pears
3 pieces bacon, cooked and crumbled
6 slices of cheddar cheese
1/3 c. walnuts, chopped
1/2 c. + 1-2 T. rapadura sugar (Portuguese name for dried sugarcane juice)
1/4 c. water
dash cinnamon

Make candied walnuts:
Place 2 T sugar in a mini-pan on medium heat and melt. Add walnut pieces and coat. Quickly take out and seperate pieces to harden on silcon mat.

Cut pears in half, long-wise and cut out the core and stem.
In a larger pan, combine 1/2 c. sugar with 1/4 c. water and place in pears cut-side up.
Cover pan and simmer pears on medium-low heat for 7 to 10 minutes--until pears are cooked through.
Remove cooked pears from pan and place on dish. Put the slice of cheese, bacon crumbles and candied walnuts on each pear.
Meanwhile, increase heat to medium and bring remaining sugar water in large pan to a boil until sugar turns from light color to dark and just starts to thicken a little (about 5-7 minutes). Stir occasionally with a wooden spoon.
Remove from heat immediately and drizzle over pears; sugar will harden fast. Add tiny dash of cinnamon on top.
You're done! Eat and savour every bite.

No comments:

Post a Comment