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| Baked Pears with Wine and Walnut Cream |
"Sweet, fruity dessert. Garnish with orange peel and walnuts if desired."
Ingredients :
- 4 pears, peeled
- 10 fluid oz. Purple 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 cup heavy whipping cream
- 1/2 cup bitter cream
- 1 orange, zested and juiced
- 2 teaspoons dark brown sugar, or as wanted
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H |
|---|
- Preheat oven to 350 levels F (a hundred seventy five ranges C).
- Arrange pears in an oven-evidence pan with a tight-becoming lid; add crimson wine, half cup brown sugar, vanilla bean and seeds, and the peel and juice of 1 orange. Bring pear mixture to a boil; sprinkle with 1/2 the walnuts.
- Bake the pear combination within the preheated oven till pears are smooth, 20 to 30 minutes, basting pears with pink wine syrup every 10 minutes. Remove from oven and funky; take away the vanilla bean and orange peel from the pink wine syrup.
- Arrange the closing walnuts on a baking sheet and bake in the preheated oven till toasted and fragrant, 5 mins.
- Place the toasted walnuts in a meals processor and pour within the crimson wine syrup; pulse till paste-like consistency. Transfer to a bowl. Whisk cream, bitter cream, zest and juice of one orange, and 2 teaspoons brown sugar into walnut-purple wine paste till easy.
- Serve walnut-cream sauce over baked pears.
Notes :
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