In this post I bring you three ways to eat pears in wine. This dessert is a classic that lends itself to many ideas. It is light and elegant, easy to make and very versatile. I also believe that the combination of flavors and aromas, its color, is an excellent choice for the Christmas table.
There are many recipes for pears in wine on the network. This, my teacher Jenny, is marked by the aroma of vanilla, cinnamon, and lemon mainly although I have given a hint of cardamom that is exquisitely.
Pears are my favorite fruits, but in this delightful soaking completely transformed, and I can say that I love ... and combinations we can do with them.
I present three options for serving: alone in the syrup or a sauce of red wine, which also can serve with vanilla ice cream. A tart with almond cream combined with pears in wine, rich muyyyy and jelly, very light and elegant, he knows and looks great.
A bit long entry today, but here goes, happy Sunday!
Pears in Wine
Ingredients: 750 ml
wine
8 pears (ripe, firm, peeled but with the stalk)
200 gr. sugar (can add more if you want more sweet)
skin of two lemons (in large chunks, not shredded)
60 gr.
lemon juice 2 cinnamon sticks 1 vanilla pod
(inside and sheath)
3 or 4 cardamom seeds (optional)
Prepared
1. Place in a pot, sugar, lemon peel, cinnamon, cardamom, inside the vanilla bean, and vanilla bean, along with wine. Bring to a boil.
2. Place the pears and cook for about 30 minutes., Turning to cook evenly. You can click and if they are soft inside, they are ready. Should not be too soft.
3. Cool and store in the refrigerator in their liquid. Preferable to leave to marinate for at least a couple of days in the refrigerator before consumption to absorb the flavor and aroma. You can save well over a couple of weeks or more.
pears can be used together with a syrup or a sauce made from the soaking liquid
For the syrup: bring the liquid to heat and let reduce by half until it forms a light syrup.
For the sauce: 200 grs. maceration wine, 20 oz. sugar and a tablespoon of cornstarch, mix well and bring cold medium heat until slightly thickened)
Serve with ice cream, or make other desserts as I show here today.
These were macerated in wine about 3 days, so the most intense color inside.
Gelatin pears in wine
300 grams of red wine where the pears are cooked in wine
boiling water 200 grams sugar 50 grams
3 sheets of gelatin or 7.5 grams. unflavored gelatin
diced pears to the wine to taste.
Prepared
1.Hidratar gelatin in a little water.
2. Heat the wine macerated pears along with the rest of the water and sugar (approx. 80 C), not boiling. Mix until sugar dissolves.
3. Incorporate gelatin. Mix well.
4. Serve in molds or containers to your liking.
5. You can place pieces of pears in wine, or wait until it thickens and garnish with slices of pear.
These pears I used for gelatin were macerated in wine overnight. The longer the wine will turn darker inside.
almond cream cake and pears in wine
the pie dough:
pie for 8 or 9 inches
240 grs flour
pastry 100 gr.
60 g butter.
icing sugar 60 grs.
egg 1 / 2 teaspoon salt Zest of 1
lemon Preparation:
1. In a bowl, beat butter with icing sugar until the mixture is creamy.
2. Add the eggs gradually, beating after each addition.
3. Add sifted flour, ralladadura salt and lemon, add up to form a dough.
4. Place inside a plastic bag or between two portions of envoplast, stretch a little giving a rounded shape and refrigerate for 30 to 40 minutes approx.
5. Remove from refrigerator, roll and stretch dough until the right size to fill the pie pan. Colca can stretch the dough envoplast etnre two pieces of which will serve also to spend the dough to the pan.
6. Bake in preheated oven at 180 C for 15 minutes approx.
7. Remove from oven and cool without mold.
Almond Cream:
130 grs. butter at room temperature
80 grs.
icing sugar 100 grs.
eggs 110 grs.
almonds 20 gm.
cake flour 1 tablespoon rum or brandy
1 / 2 vanilla bean (inside) or a teaspoon of vanilla essence
cut pears in wine, the amount to your liking, but at least need two pears.
cream Preparation and assembly of the cake:
1. Cream butter with icing sugar to form a cream.
2. Add egg gradually, beating well after each addition.
3. Add the rum or brandy and half inside the vanilla bean (or failing that vanilla) Mix well.
4. Incorporating almonds and sifted flour and mix well. Book.
5. Fill the tart with almond cream, sliced \u200b\u200bpears and place on top. (The pears can also put them once removed the cake from the oven, they are already cooked, so it's a matter of taste)
6. Carry a preheated oven at 180 C for 35 to 40 minutes until it looks golden brown cake.
7. Remove from oven and brush with a little soaking if desired. Sprinkle with chopped pistachios (optional).
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