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Associate.com - Share Your Recipe!

Recipe Name: Pere Al Vino Rosso Con Crema Pasticceria Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 pears
2 Cup(s) Wine, about
1/2 Cup(s) Sugar, about
1 Stick cinnamon, optional
6 Whole Cloves, Optional
1 Teaspoon(s) Fennel seed, optional
1 Orange or lemon, zest of
optional
6 Egg yolks
4 Tablespoon(s) Sugar
6 Teaspoon(s) Flour
1 Cup(s) Milk
1 Tablespoon(s) Cornstarch, about
1/2 Cup(s) Cold water, about
Directions:
To poach the pears, take three pears (I buy whichever are cheapestand
don't worry too much about ripeness.) and peel them. Then slice themin
half lengthwise and core them. Put them in a pot and cover with wine(~2
cups). Add about 1/2 cup sugar. For more flavor you can add the anyor
all of the following ingredients, but I didn't this time: 1
stickcinnamon, 6 whole cloves, 1 tsp fennel seed, zest of one orange
orlemon. Bring the wine to a boil and simmer for ~ 10 minutes until
thepears are soft but not mushy. Allow the pears and the wine mixture
tocool. (Letting the pears sit lets them absorb more of the red color
fromthe wine and makes for a more striking presentation.) In the top
of a double boiler, combine 6 egg yolks, 4 Tbs sugar, and6 t flour.
Whip with a wire whisk until color becomes less yellow andmixture is
smooth. Add 1 cup milk slowly and whip to combine. Place topover
simmering water and stir with a wooden spoon for about 10 minutesuntil
mixture thickens to a consistency similar to sauces. You should beable
to coat a wooden spoon with it, wipe a clean line with your finger,and
then turn the spoon so gravity would make the sauce run across theclean
line, but the sauce is thick enough to prevent that. This recipeis much
like a creme anglaise, but should not be as thick. Remove pastrycream
from double boiler and pass through a wire mesh strainer intoanother
bowl. (Health note: egg yolks have an amazing capacity toemulsify
sauces. Many recipes include many more than are reallynecessary. Next
time I make this, I'll try just two egg yolks, althoughI suspect one
would be sufficient.) Remove the pears from the wine with a slotted
spoon. If you addedspices to the wine, you should strain them out and
pour the wine backinto the pan. Place the wine under the highest heat
you can get andreduce it. (You will reduce it to a small fraction of
its originalvolume. High heat will save time, and you shouldn't worry
about burningit.) When you get it to almost a sauce consistency, mix ~
1 Tbscornstarch with ~1/2 cup cold water in a cup, using your finger to
breakup any lumps. Pour this into the wine. Continue reducing until you
getalmost the consistency of jam or jelly. At this point you will
probablywant to use a medium heat so you can stop it at the right
point. Whenthe sauce is thick enough, pour it into a bottle with a thin
nozzlesimilar to the ketchup squirters you see at hamburger stands. If
thesauce is thick enough, it will not come out of the bottle when
turnedupside down, but will come out slowly when you squeeze on it. If
it'snot thick enough, reduce it some more. Presentation. Yes, this is
what makes the dish pretty. Take a whitedessert plate and spoon about 3
tablespoons of the white pastry creaminto the center. Now hold the
plate vertical and turn it so that thesauce coats the entire center of
the plate without any on the rim. Grabthe ketchup squirter with the
wine sauce in it and draw a series of thinhorizontal lines across the
plate spaced by ~1/4". Now use a toothpick,and drag it across the plate
perpendicular to the lines, up and down,about 1/4" apart. You should
now have a beautiful herringbone patternmuch like a decorated cake. Add
a small sprig of fresh mint to the topof the plate. On a cutting board,
place a pear half core side down withthe line of the core perpendicular
to you, with the top of the pear awayfrom you. Using a chef knife,
slice the pear into thin ~1/4" verticalslices. Then use your hand to
mush the pear slices into a pretty fruitfan. The red of the outside of
the pear will make a pretty contrast tothe white of the inside. Slide
your chef knife under the pear andtransfer the pear to the center of
the plate. Repeat to make six plates. Do all this before dinner, and
chill it. When dessert time comes,just pull them out of the fridge and
serve.REC.FOOD.RECIPES ARCHIVES/FRUITFrom rec.food.cooking archives.
Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 183.4mg
Sodium: 35.6mg
Potassium: 277.6mg
Carbohydrates: 52.6g
Fiber: 4.6g
Sugar: 40.8g
Protein: 4.8g


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