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WINE-POACHED PEAR WITH ICE CREAM
4 1/2 cups dry red wine (about 1 1/2 750-ml bottles)
3/4 cup sugar
18 whole black peppercorns
2 6x1-inch strips orange peel (orange part only)
1 bay leaf
3 firm but ripe Bosc or Bartlett pears, peeled, halved, cored
1 1/2 tablespoons cornstarch
1 1/2 tablespoons orange juice
Stir
wine, sugar, peppercorns, orange peel and bay leaf in heavy medium
saucepan over medium heat until sugar dissolves. Increase heat to high;
cover and boil 5 minutes. Add pears. Reduce heat; cover and simmer
until pears are tender, turning occasionally, about 10 minutes. Cool to
room temperature. Chill until cold, about 6 hours. (Can be made 1 day
ahead. Cover and keep chilled.)
Remove pears from liquid. Strain
liquid into heavy small saucepan. Boil until liquid is reduced to 1 1/2
cups, about 8 minutes. Whisk cornstarch and orange juice in small bowl
to blend. Add to saucepan and whisk until sauce boils and thickens,
about 1 minute. Remove sauce from heat and cool slightly.
Serves 6.
Bon Appetit !!
¶éÒäÁè·Ò¹¡ÑºäÍʤÃÕÁ ¡çãªé Creme Anglaise (à¤ÃÁ-Áͧà¡ÅÊì) á·¹¡çä´é
2 cups (480 ml) light cream or half and half (12 - 18% butterfat)
1 vanilla bean, split lengthwise (can be found specialty food stores) or 2 teaspoons pure vanilla extract
1/3 cup (66 grams) granulated white sugar
5 large egg yolks
..................
Have a fine medium-sized strainer and bowl ready near the stove.
In
a stainless steel bowl stir together, using a wooden spoon, the sugar
and yolks until well blended. (Do not let this mixture sit too long or
a film will develop on the yolks.)
In a small saucepan heat
the cream and vanilla bean (if using) just to the boiling point.
Remove from heat and whisk a few tablespoons of the cream into
the yolk mixture. Then, gradually add the remaining cream,
whisking constantly.
Pour this mixture into a medium sized
saucepan and, over medium heat, gently heat the mixture to just below
the boiling point (170 - 175 degrees F) (77 - 80 degrees C). You
will notice that steam will begin to appear and the mixture will be
slightly thicker than heavy cream. Do not boil or the eggs will
curdle. Check to see if it is the right consistency by holding a
wooden spoon sideways that is covered with the custard and run your
finger along the back of the spoon. If the streak remains without
the cream running down through the streak, it is ready.
Immediately
remove from the heat and pour through the strainer, scraping up any
thickened cream that settles on the bottom of the pan. Remove the
vanilla bean and scrape the seeds into the sauce. Stir until
seeds separate. For maximum flavor, return the pod to the sauce
until serving time. (If you are using pure vanilla extract,
instead of the vanilla bean, add it to the cream now.)
The creme anglaise can be refrigerated covered with plastic wrap for a couple of days.
Note:
If sauce was overheated and curdling occurs, pour instantly into
a blender and process until smooth before straining. If
necessary, add a little heavy cream to the mixture before blending.
Makes about 2 cups (480 ml).
.............................................
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20 ¾.Â. 49 13:20:11
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