Pear

Easy Does it # 10 – Onion, Pear And Red Wine Marmalade

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Dear  Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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This  savory marmalade is the perfect condiment to meats and vegetables. I also use it as a sandwich component when I make meat sandwiches. It is super easy to make and holds in the fridge for a good amount of  time.

Bon Appetit !   Life is Good !

Onion, Red Wine And Pear Marmelade

Onion, Red Wine And Pear Marmalade

saute garlic paste in its oil

saute garlic paste in its oil

add onions, saute until translucent

add onions, saute until translucent

add peeled, sliced pears

add peeled, sliced pears

add red wine, small amount of kosher salt and cayenne pepper

add red wine, small amount of kosher salt and cayenne pepper

after most of the wine has evaporated, check /adjust seasoning

after most of the wine has evaporated, check /adjust seasoning

Onion, Red Wine And Pear Marmelade

Onion, Red Wine And Pear Marmalade


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Port Wine & Beaujolais Poached Bartlett Pears

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Hard  to believe, but many folks have never come across a poached pear on a restaurant menu, much less eaten one. What a shame, since this is such a versatile culinary gem. In classic restaurants you would come across them as part of different dishes often, be it by them self with a bit of  Creme Chantilly  or vanilla sauce, or part of a cheese course, maybe part of a dessert , or served as garniture to a savory dish such as pork, poultry, game or pork. But now I suspect it has become old-fashioned? For me however, if it looks good and tastes good it will never be out of fashion, so yesterday I treated myself to this beautiful, decadent and luxurious dish. Later in the evening I added a good shot of “Schladerer Zwetschgen Schnaps” to the remaining spiced wine and enjoyed it hot as a night cup.

Life is Good !
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Port Wine & Beoujolais Poached Pears

Port Wine & Beoujolais Poached Pears

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Ingredient’s :

Bartlett pears,   peeled
Port wine,
Beaujolais
Cinnamon stick,
Sugar,
Star anise,

Method :

Mix port wine and red wine 50/50. Add a bit of orange juice, cinnamon, sugar and star anise , bring to a simmer and reduce by half. Let cool to room temperature. Add the pears,(they must be covered by the liquid),  bring to a slow simmer for one minute. Remove from heat and let cool down to room temperature. Serve with chocolate dusted whipped cream.

Bon Appetit !

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