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| Baked Pears with Wine and Walnut Cream |
"Sweet, fruity dessert. Garnish with orange peel and walnuts if favored."
Ingredients :
- 4 pears, peeled
- 10 fluid ounces pink wine, or more to flavor
- half cup dark brown sugar, packed
- 1 vanilla bean, break up and seeds scraped out and reserved
- 1 orange, peeled and juiced (peel reserved)
- 7 oz shelled walnuts, divided
- half of cup heavy whipping cream
- half cup bitter cream
- 1 orange, zested and juiced
- 2 teaspoons darkish brown sugar, or as needed
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H |
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- Preheat oven to 350 levels F (175 degrees C).
- Arrange pears in an oven-evidence pan with a tight-becoming lid; upload purple wine, 1/2 cup brown sugar, vanilla bean and seeds, and the peel and juice of one orange. Bring pear mixture to a boil; sprinkle with half the walnuts.
- Bake the pear mixture within the preheated oven until pears are gentle, 20 to half-hour, basting pears with pink wine syrup every 10 minutes. Remove from oven and funky; get rid of the vanilla bean and orange peel from the crimson wine syrup.
- Arrange the closing walnuts on a baking sheet and bake inside the preheated oven till toasted and aromatic, five minutes.
- Place the toasted walnuts in a food processor and pour inside the red wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and a pair of teaspoons brown sugar into walnut-red wine paste till easy.
- Serve walnut-cream sauce over baked pears.
Notes :
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