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La Belle Cuisine
Pears and Prunes
in Zinfandel Syrup
with
Cinnamon Dumplings
Bon Appétit March 1988
Bon Appetit - One Year Subscription
Fruit:
3/4 cup red Zinfandel wine
3/4 cup water
1/2 cup sugar
12 jumbo pitted prunes (about 5 ounces)
Two 1/4-inch-thick lemon slices
3 medium Anjou pears (ripe but firm),
quartered, cored and peeled
Dumplings:
1 cup all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons well-chilled unsalted butter
2/3 cup milk
2 tablespoons sugar
1/4 teaspoon cinnamon
Well-chilled whipping cream
For fruit: Preheat oven to 425
degrees F. Bring wine, water, sugar,
prunes and lemon slices to boil in heavy medium saucepan, stirring until sugar dissolves.
Reduce heat to low and cook 10 minutes, stirring occasionally.
Add pears. Cover and simmer
until pears are just tender, about 5 minutes.
For dumplings: Sift flour, sugar, baking powder, salt and
cinnamon into medium bowl. Cut in butter until mixture resembles coarse meal. Add milk and
stir until just moistened.
Transfer hot fruit mixture to 8- to 10-cup shallow baking dish;
discard lemon slices. Drop batter over fruit, using 3 tablespoonfuls for each dumpling.
Mix
2 tablespoons sugar with 1/4 teaspoon cinnamon; sprinkle over dumplings. Bake until
dumplings are golden brown and syrup is thick and bubbling,
about 35 minutes.
Spoon fruit
and dumplings onto plates. Serve with cream. Serves 6.
Port and Honey Poached Pears with
Lemon Curd Mousse
Gourmet September
1993
1 cup dry red wine
2/3 cup Ruby Port
1 1/2 cups water
1/2 cup sugar
1/2 cup honey
Five 3-inch strips orange zest,
removed with a vegetable peeler
4 whole cloves
8 firm-ripe pears, preferably Anjou or
Bartlett (about 3 pounds)
Lemon Curd Mousse, accompaniment
In a large heavy saucepan simmer the wine, Port, and water with
sugar, honey, zest, and cloves, stirring, until the sugar is dissolved and add the pears,
peeled, halved, and cored. Simmer the pears, covered, turning them occasionally, for 10 to
15 minutes, or until they are tender. Transfer them and the zest with a slotted spoon to a
shallow bowl or serving dish, and boil the poaching liquid until it is reduced to about
1 1/2 cups. Let the poaching liquid cool, pour it over the pears, and chill the mixture,
covered, until it is cold. The poached pears may be made 2 days in advance and kept
covered and chilled. Serve the poached pears with the Lemon Curd Mousse.
Serves 8.
Lemon Curd Mousse
10 large egg yolks
1 1/4 cups sugar
3/4 cup fresh lemon juice
1 stick (1/2 cup) unsalted butter, softened
1 tablespoon freshly grated lemon zest
1 1/4 cups heavy cream
In a heavy saucepan whisk together the egg yolks and sugar, whisk
in the lemon juice and butter, cut into pieces, and cook the mixture over moder-ately low
heat, whisking constantly, for 5 to 7 minutes, or until it just
reaches the boiling point.
(Do not let the mixture boil.) Strain the curd
through a fine sieve set over a bowl, stir
in the zest, and let the mixture
cool, its surface covered with plastic wrap. Chill the
curd, covered, for
at least 4 hours or overnight.
In a bowl with an electric mixer beat
the cream until it holds stiff peaks,
whisk one fourth of it into the curd to lighten it,
and fold in the remaining cream gently but thoroughly. Transfer the mousse to a serving
bowl and
chill it, covered, overnight. Serve as an accompaniment to the poached
pears.
Serves 8.
Caramelized Pears and Fresh Ginger Cake
Gourmet February
1996
2 medium firm-ripe pears
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
1/4 cup sugar
3 tablespoons water
1 1/2 teaspoons Cognac or other brandy
3 tablespoons heavy cream
Accompaniment: vanilla ice cream
Peel pears and cut each pear lengthwise into 6 wedges, discarding
cores.
In a bowl toss pears with lemon juice. In a heavy skillet just large enough
to hold
pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3
minutes. Sprinkle the pears with sugar and cook, shaking
skillet and turning pears, until
sugar is melted and pears are tender. Trans-
fer pears with a slotted spoon to bowl.
Boil
sugar mixture remaining in skillet, stirring occasionally and swirling skillet, until it
begins to turn a golden caramel. Remove skillet from heat
and carefully add water, brandy
and cream. Return skillet to heat and
simmer sauce, stirring until smooth and thickened
slightly. Return pears
to skillet and cook until heated through. Serve pears and sauce
with ice
cream and Fresh Ginger Cake. Serves 2.
Fresh Ginger Cake
1/4 cup unsulfured molasses
1/4 cup sour cream
1/2 stick (1/4 cup) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1 large egg
2 teaspoons finely grated peeled fresh gingerroot
1/2 teaspoon freshly grated lemon zest
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F. Butter and flour an 8-inch square baking
pan.
In a bowl whisk together molasses, sour cream, butter, brown sugar,
egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt. Stir
batter until just combined and spread evenly in baking pan. Bake cake in middle of oven
until a tester comes out clean, 15 to 20 minutes. Cool cake
in pan on a rack 5 minutes and
turn out onto rack. Serves 2 with leftovers.
Pear Butter with Cardamom and Cinnamon
Bon Appétit February 1996
Bon Appetit - One Year Subscription
5 pounds ripe pears, peeled, cored,
cut into 1-inch pieces
1 1/3 cups Johannisberg Riesling wine
1/3 cup fresh lemon juice
1 1/4 cups granulated sugar
1 1/4 teaspoons ground cinnamon
1 teaspoon ground cardamom
Combine pears, wine and lemon juice in heavy large Dutch oven.
Bring to boil. Reduce heat to medium-low; cover and simmer until pears are tender,
occasionally stirring and pushing pears into liquid to submerge, about 20 minutes. Working
in batches transfer mixture to processor; purée. Return
to same pot. Add sugar, cinnamon
and cardamom. Simmer over low heat
until mixture thickens and mounds slightly on spoon,
stirring often and
partially covering if mixture splatters, about 2 hours. Transfer hot
pear
butter to clean jars. Cover and cool. Refrigerate. (Can be made 2 weeks
ahead. Keep
refrigerated). Makes about 3 2/3 cups.
Triple Ginger
Tart with Cabernet Pears
Amy Rothenberg - Devon on the Common, Boston
Gourmet October
1986
For the shell:
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons salt
15 tablespoons cold unsalted butter,
cut into bits
Raw rice for weighting the shell
For the filling:
14 ounces cream cheese, room temperature
1/2 cup plus 2 tablespoons sugar
2 tablespoons all-purpose flour
2 large eggs
2 teaspoons fresh lemon juice
1 tablespoon finely grated peeled gingerroot
1 tablespoon ground ginger
1/2 cup chopped crystallized ginger
For the pears:
4 firm Bosc or Anjou pears
1 bottle Cabernet Sauvignon
1/2 cup sugar
A 2-inch cinnamon stick
3 cloves
5 black peppercorns
Make the shell: In a bowl combine the flour, sugar, salt and
butter and
blend the mixture until it resembles coarse meal. Add 6 tablespoons ice
water,
tossing the mixture with a fork, or enough to form the mixture
into a soft but not sticky
dough, and form the dough into a ball. Wrap
the dough in lightly floured wax paper and
chill it for 1 hour.
Roll out the dough 1/8 inch thick on a lightly floured surface and
fit it
in a 9-inch fluted tart pan with a removable rim, 1 inch deep. Trim the
excess
dough, crimp the edge decoratively, and freeze the shell for 15
minutes. Line the shell
with wax paper, fill the paper with rice, and bake
the shell in a preheated 375-degree F. oven
for 10 minutes. Remove the
rice and the paper carefully and bake the shell for 10 minutes
more, or
until it is pale golden.
Make the filling: In a bowl with an electric mixer beat the
cream cheese
until it is smooth. In a small bowl combine 1/2 cup of the sugar and the
flour
and beat the mixture into the cream cheese. Beat in the eggs, 1 at
a time, beating well
after each addition, and beat in the lemon juice, gin-
gerroot, and ground ginger. Spoon the
mixture into the shell and sprinkle
it with the remaining 2 tablespoon sugar and the
crystallized ginger.
Bake the tart in a preheated 375-degree F. oven for 35 to 40 minutes, or
until it is golden and puffed. Let the tart cool on a rack for 20 minutes, remove the rim
of the pan carefully, and let the tart cool completely.
Prepare the pears: Peel, halve, and core the pears. In a
saucepan com-
bine the wine, sugar, cinnamon stick, cloves and peppercorns, add the
pears,
and simmer them, uncovered, for 20 to 40 minutes, or until they
are just tender. Let the
pears cool in the wine mixture, chill them for at
least 1 hour, and serve them with the
tart.
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