 |
| Image by quisnovus via Flickr |
Our local newspaper here in Louisiana included some recipes from USA Pears, so, of course, you know I just had to go explore their site. The site is set up to promote the pear growers' product and awareness of the fruit. Since I've been thinking about setting up my own organic orchards I've been visiting a lot of sites like this one.
While their recipe section is not extensive it has some gems like the following recipe well suited for the holiday table when you want something special to wow the family or your guests. If, you are like me, you like to try new recipes or variations on a popular theme - like baked pears. A nice touch is the lemon chamomile sauce that snuggles up to these pears.
Take this new recipe out for a spin! Be sure to visit the vegetarian blog of the creator: Veggie Belly
Note: USA Pears gives a great tip for finding out if your pear is ripe. Press your thumb upon the neck of the pear. If it gives a bit then it is ripe. Pears do not ripen on the tree. Actually, they ripen from the inside out. Place out at room temperature and wait a few days for them to ripen just right.
Baked Pear Parcels with Lemon Chamomile Sauce
These beautiful pear parcels are deceivingly simple to make.
Serve with lemon chamomile sauce, ice cream, or whipped cream.
Yield: makes 2 generous servings
Ingredients
- Crust
- 4 ounces all-purpose flour
- 4 ounces butter
- 1/4 cup sugar
- Pinch of salt
- 1/8 teaspoon vanilla extract
- Pears
- 2 ripe but firm Bosc USA Pears
- 3 tablespoon walnuts
- 2 tablespoons brown sugar
- 1 tablespoon flour
- Lemon Chamomile Sauce
- 1 1/2 cups water
- 2 chamomile tea bags
- 1 ½ tablespoons lemon juice
- 3 tablespoons honey
- 1 tablespoon red wine
- 1 tablespoon brown sugar
- 1/8 teaspoon lemon zest
Directions
For crust: Preheat oven to 375 degrees. Combine all ingredients in a bowl. Using your finger tips, rub the butter into the flour. Do not knead. Rub the flour and butter until it forms a crumbly mixture. Press the crumbs into a ball. Cover the dough ball in plastic wrap and refrigerate for 30 minutes.
For pears: While the dough is in the fridge, peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds.
Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity. When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round. Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. Pinch off any excess dough. Patch up any empty spots, using water to seal the edges.
Brush the pear parcels with milk or egg wash. Bake in the oven for 50 to 60 minutes or until the pear parcels are golden. Cool 10 to 15 minutes before serving.
For sauce: Boil the water in a saucepan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.
Turn the heat back on and add all the remaining ingredients to the tea. Simmer until the sauce has reduced to about 60 percent of its original volume.
For pears: While the dough is in the fridge, peel the pears. Make a thin slice on the bottom of the pears so that they can sit stably. Core the pears and remove the seeds.
Crush the walnuts lightly. Combine them with the brown sugar and flour. Fill the cored inside of the pear with the walnut-sugar mixture. Pack the mixture into the pear cavity. When the dough is chilled, take it out of the fridge and divide it into two. Roll out each portion into a rough round. Place a pear in the middle of one dough round. Lift the sides of the dough up and press together over the pear to form a parcel. Pinch off any excess dough. Patch up any empty spots, using water to seal the edges.
Brush the pear parcels with milk or egg wash. Bake in the oven for 50 to 60 minutes or until the pear parcels are golden. Cool 10 to 15 minutes before serving.
For sauce: Boil the water in a saucepan. When the water comes to a boil, add the chamomile tea bags. Boil for 30 seconds. Turn off heat and let the tea steep for about 7 minutes. Remove tea bags.
Turn the heat back on and add all the remaining ingredients to the tea. Simmer until the sauce has reduced to about 60 percent of its original volume.
Related articles
- Dennys: News Politics Comedy Science Arts & Food: Check Out Christmas Posts: Funny, Music, Cartoons, Quotes, Recipes, Poems, Stories (dennysfoodandrecipes.blogspot.com)
- Funny Intel Ad N Rockin Music: Dancing Penguins N Operation Rico Star (dennysfunnyquotes.blogspot.com)
- Comfort Food From Louisiana: Beef: Braised Sirloin Tips (dennysguestbloggers.blogspot.com)
- Comfort Food From Louisiana: Chef Recipe: Crab Calas with Remoulade Sauce (unusual2tasty.blogspot.com)
- Dennys Food and Recipes: Appetizer: Berried Brie (unusual2tasty.blogspot.com)
- Comfort Food From Louisiana: Tailgating Recipes: New Orleans Ugly Dog Saloon BBQ Chili Beans (dennysfoodandrecipes.blogspot.com)
- Comfort Food From Louisiana: Simple Appetizer From Chef Poppy Tooker: Andouille in Creole Mustard Cream Sauce (dennysfoodandrecipes.blogspot.com)
- Thanksgiving: Bourbon Cornish Hens, Mushroom Stuffing (dennysfoodandrecipes.blogspot.com)
- Check Out Beauty Foods For Your Skin (thehealingwaters.blogspot.com)
Subscribe in a reader to Dennys Food and Recipes
* Check out Dennys News Politics Comedy Science Arts & Food - a place where all my other 20 blogs link so you can choose from among the latest posts all in one place. A free to read online newspaper from independent journalist blogger Denny Lyon. *
*** Check out Holiday Recipes From Dennys Food and Recipes
