DESSERTS Fruit HOLIDAY FEAST

Poached Pears And Beets Àla Creme

POACHED PEARS AND BEETS ÀLA CREME

Whole pears poached in the oven in a walnut-maple syrup baste. Then pan-poached along with cubed beets by their own juices with a mix of fig and raspberry spreads and fresh lime. Served with a Vanilla Coconut Lime Sauce!

Serves 6 or more

Walnut-Maple Baste:

2 T. walnut oil

3 T. Grade A maple syrup

1/2 t. Celtic salt or 1/4 t. table salt


Combine walnut oil, maple syrup and salt in small bowl. Whisk till smooth. Set aside.


Vanilla Coconut Lime Sauce:

1/2 c. chilled Roland’s classic Coconut Milk (full fat)

2 T. light brown sugar

light sprinkles of ground coriander, turmeric, nutmeg, salt

vanilla extract to taste

fresh squeezed and strained lime juice to taste


Whisk all sauce ingredients in separate clean bowl till smooth. Set aside.


POACH PEARS: Preheat oven to 350 degrees

9 sm. or 6 lg. pears – peel, leaving a stub of the stem on, slice 1/4 inch thick piece off of bottom so they’ll stand steady in baking dish

17.6 oz pkg. or 16 oz. can whole beets, drained and cut into bite-size cubes (not mouth-size)

1/4 c. Polaner All Fruit Seedless Raspberry Spreadable Fruit

1/4 c. Dalmatia Fig Spread

fresh lime squeeze to taste


Stand pears up in a 9 x 9 inch baking dish, then drizzle with the Walnut-Maple Baste. Cover tightly with foil.

Bake in a preheated 350 degree oven for 45 minutes or till tender.

Remove from oven. Remove pears from dish to plate, then empty drippings into large skillet, over medium-low heat.

Add the 2 jams to the skillet, swirling with spoon till melted into the pear liquid.

Add a squeeze of fresh lime. Stir.

Place whole baked pears on their sides in skillet, followed by the beet cubes. Spoon liquid up and over pears and beets. Cover with lid and cook for 20 minutes, still fruit is soft but still whole and liquid has reduced to a light, smooth sauce- check often to make sure they’re okay.

Remove from heat. Cool to room temperature, then use now or chill for service later.

To plate: Room temperature or chilled is best for the fruit, although warm works.

Spoon 2 Tablespoons Vanilla Coconut Lime Sauce in center of each dessert plate.

Stand each pear on its end in the middle of the sauce. If it doesn’t stand on its end off the plate, it won’t stand on its end on the plate, so just lay it on its side – that’s the way you’ll eat it anyway.

On one side of the pear, on the plate, spoon a few beets cubes from the skillet. On the opposite side on the plate, drizzle a little beet juice from the skillet. Serve.

Notes: WOW. Words cannot describe the luscious feel of this culinary expression of nature’s power over the chef to transform its already finest achievements to an even greater level of artistic palate pleasing perfection.






 

Advertisements

© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

0 comments on “Poached Pears And Beets Àla Creme

Come back soon.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: