Tuesday, 21 April 2009

PERE COAPTE cu SIROP DE MAPLE si FRUCTE USCATE - BAKED PEARS with MAPLE SYRUP and DRIED FRUIT




...aceasta reteta este de la cel mai grozav "Sef" Curtis Stone si o gasiti aici "Take Home Chef"

...asa se numeste emisiunea lui la TV....




Pentru pere:

2pere Bosc100g de curmale,fara simburi,taiate marunt
75g stafide aurii
75ml sirop de artar(maple)
50g caise uscate(turcesti),taiate feliute subtiri
1 portocala coaja rasa si zeama
55g jumatati de nuci prajite
35g migdale taiate felii si prajite



Pentru sos:

3linguri(50ml) sirop de maple (artar)
sucul de la o portocala

Metoda:

Pentru pere:

Se incalzeste cuptorul la 200C(400F).
Se taie perele in doua pe lungime si se indeparteaza mijlocul cu simburii.Se scobeste un pic si din miez ca sa formati loc pentru umplutura.



Intr-o cratita puneti curmalele,stafidele siropul de maple si caisele.Se adauga coaja si zeama de la o portocala.



Se fierb la temperature medie pentru 5 minute sau pina sosul se ingroasa si fructele se inmoaie,amestecind din cind in cind.
In fiecare para se pun cam 2 ligurite(55g)de fructe.



Ce ramine se pastreaza in cratita.
Se invelesc perele cu folie in asa fel ca sa ramina un pic deschise in virf.Se aseaza perele in tava si se coc cam 15 minute sau pina perele sint moi.(eu am dublat timpul ca perele sa fie mai moi!)



Pentru sos:

Siropul de maple si zeama de la o portocala se pun in cratita in care au mai ramas fructe.Se fierbe pina sosul se leaga ,cam 5 minute.Se pune deoparte si se pastreaza cald.

Pentru servit:

Se pun perele pe o farfurie.Se presara cu nuca si migdalele taiate.Se stropesc cu sos si se servesc.

Pofta buna!





...this recipe is from the best "Chef ", Curtis Stone and you can find it here "Take Home Chef"
...this is his TV show...

Serves 4
Ingredients:

For the Pears:

2 Bosc pears
3 1/2 ounces/100 g dates, pitted, chopped
2 1/2 ounces/75 g golden raisins
1/4 cup/75 ml pure maple syrup
2 ounces/50 g dried apricots (Turkish), thinly sliced
1 orange, zested and juiced
3 ounces/55 g pecan halves, toasted
1 ounce/35 g sliced almonds, toasted

For the Drizzle:

3 tablespoons/50 ml pure maple syrup
1 orange, juiced

Method:

To make the Pears:

Preheat the oven to 400°F/205°C. Cut the pears in half lengthwise and remove the core with a melon baller. Scoop out some of the flesh from the center of the pears to form an indentation for the filling.
In a heavy medium saucepan, combine the dates, raisins, maple syrup and apricots. Stir in the orange peel and orange juice. Cook the fruit over medium heat for about 5 minutes or until the sauce thickens and the fruits become tender, stirring occasionally.
Using about 2 tablespoons/55 g of the fruit mixture for each pear half, spoon the fruit mixture into the indentations of the pears. Reserve any remaining fruit mixture in the pan.
Wrap the pears with foil, leaving the tops slightly open. Place the pear packages on a heavy baking sheet and bake in the oven for about 15 minutes or until the pears are crisp-tender.

To make the Drizzle:

Meanwhile, add the maple syrup and orange juice to any remaining fruit mixture in the pan. Simmer over medium-high heat until the sauce thickens slightly, about 5 minutes. Set aside and keep warm.

To Serve:

Transfer the pears to plates. Sprinkle the pecans and almonds over the pears. Drizzle the sauce over and around the pears, and serve.



Enjoy!



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