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Add a photoAdapted from Ina Garten
My DRUNKEN ROASTED PEARS WITH BLUE CHEESE, CRANBERRIES AND HONEY creation is a decent challenge for all fans of culinary experiments and flavor combinations – a special surprise for a special occasion.
Ингредиенты
- Ingredients:
- 3 ripe but firm pears
- 6 tablespoons freshly squeezed lemon juice
- 2 tablespoons butter
- 3 ounces coarsely crumbled sharp blue cheese
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 3 tablespoons
- 1/2 cup white wine
- 3 tablespoons dark rum
- Optional:
- 6 ounces baby arugula (iceberg or lettuce)
- 50 g. caramelized walnut halves
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- Salt
Инструкции
- Directions:
- Preheat the oven to 375 degrees F.
- Slice the pears lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling and add some butter.
- Trim a small slice away from the rounded sides of each pear half so that they will sit in the baking dish without wobbling.
- Toss the pears with some lemon juice to prevent them from turning brown. Arrange them, core side up, in a baking dish large enough to hold the pears snugly.
- Gently toss the crumbled blue cheese, dried cranberries, and walnuts together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation.
- In the same small bowl, combine the white wine, dark rum and honey, stirring to dissolve the honey. Pour the mixture over and around the pears.
- Bake the pears, basting occasionally with the wine mixture, for 30 minutes, or until tender. Set aside until warm or at room temperature.
- Optionally:
- If you like, just before serving, whisk together the olive oil, lemon juice, and 1/4 cup of the basting liquid in a bowl.
- Divide the arugula among 6 plates and top each with a pear half.
- Drizzle each pear with some of the basting liquid, sprinkle with salt, arrange the caramelized walnut halves and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 6 servings | |
| Calories 175 | |
| Calories from Fat 103 | 59% |
| Total Fat 11.78g | 15% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 231mg | 10% |
| Potassium 154mg | 4% |
| Total Carbs 7.49g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 4.34g | 3% |
| Protein 3.93g | 6% |
