|Welcome to filtsai.com! | Home | WAP | | Contact | Register | Login|
|Christ | Cars | Woodworking | Condo | Nutrition | Wifetest | Pictures | Japan|
|Cooking: savory | sweet | techniques | uncategorized | all recipes|
One of my favorite dishes from the dinners I've cooked this year is the Merlot Pear Crumble. It's actually a combination of a Merlot Poached Pear recipe from About.com and a Crumble Topping recipe from RecipeZaar. A full version of the recipe is available here (pictures coming soon) otherwise here's a quick text version.
Merlot Pear Crumble
4-6 Pears (recommend Bosc or Anjou)
1 1/2 cups red wine (recommend Zinfandel, Shiraz or Merlot)
3/4 cups of granulated sugar
Zest from 1 lemon (remove zest with peeler)
Juice from 1 lemon (juice lemon after removing zest)
2 tsp vanilla
2 sticks cinnamon (or 2 tsp ground)
1/4 tsp salt
6 tbsp butter
3/4 cup brown sugar
2/3 cup flour
2/3 cup oats (any type but instant)
1/2 tsp ground cinnamon
1/4 tsp salt
Pre-heat oven to 350. Mix sauce ingredients in a large pan and simmer over medium heat.
Meanwhile, peel pears, cut in half and remove seeds and fibrous core. Place pear halves in the simmering sauce.
Lower heat and simmer pears, covered, for 8-10 minutes per side, until tender.
Meanwhile, make the crumble topping. Mix brown sugar, flour, oats, cinnamon and salt in a bowl.
Cut butter up into small cubes and drop into crumb mixture. Using your hands, coat the butter with the crumbs, then smash each piece of butter once between your fingers. Continue mixing in this manner, smashing only large pieces of butter. Do not overmix, there should still be small but visible (1/8") lumps of butter. The mixture should still look dry and crumby, not doughy. Keep in refrigerator until the pears are ready.
Remove cinnamon sticks, zest and cloves from sauce (it's ok if you don't get everything). If your pan is oven safe, cover pears with crumb topping. If not, transfer pears and sauce into a 9x9 or 9x13 baking dish (depending on # of pears) and cover with crumb topping.
Bake pears at 350 for 20-30 minutes until crumb topping is crispy and sauce is bubbling.
Serve with whipped cream or ice cream.
Note: If desired, you can let the pears marinate in the wine sauce overnight to let the wine penetrate deeper. Then simply add the crumble and bake when ready.
Posted 01/21/2010 10:17 PM in Cooking, DIY, Food, Recipes | Total Comments: (1)
Link To This Blargh
karen millen collection dublin
hey,you have posted such a effectful article that it will certainly help me
Submitted by deefritmamrer on 02/10/2012 09:28 PM