Ingredients with Measurements:
- 4 ripe pears, peeled and cored
- 1 bottle of Beaujolais wine
- 1 cup of chicken or vegetable broth
- 2 tablespoons of unsalted butter
- 1 tablespoon of olive oil
- 4 shallots, thinly sliced
- 2 tablespoons of brown sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Skillet
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large pot or Dutch oven, combine the Beaujolais wine and chicken or vegetable broth. Bring to a boil over medium-high heat.
3. Add the pears to the pot and reduce the heat to low. Simmer for 20-25 minutes, or until the pears are tender.
4. While the pears are cooking, heat the butter and olive oil in a skillet over medium heat.
5. Add the sliced shallots and brown sugar to the skillet. Cook, stirring occasionally, for 10-15 minutes, or until the shallots are caramelized.
6. Remove the pears from the pot and place them in a baking dish.
7. Pour the caramelized shallots over the pears.
8. Bake in the preheated oven for 10-15 minutes, or until the shallots are golden brown and the pears are heated through.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 35g
Protein: 2g
Sodium: 200mg
Sugar: 25g
Substitutions for ingredients:
- Red wine can be substituted for Beaujolais wine.
- Vegetable broth can be substituted for chicken broth.
- Brown sugar can be substituted for honey or maple syrup.
Variations:
- Add a sprinkle of cinnamon or nutmeg to the caramelized shallots for extra flavor.
- Top the pears with crumbled blue cheese or goat cheese before baking.
- Serve with a scoop of vanilla ice cream or whipped cream for a dessert version.
Tips and tricks:
- Use ripe but firm pears for best results.
- Make sure to stir the shallots frequently while caramelizing to prevent burning.
- Serve with a slice of crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a plate with the caramelized shallots spooned over the pears.
Garnishes:
Garnish with fresh herbs such as thyme or parsley.
Pairings:
Pair with a glass of Beaujolais wine or a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
If the pears are not tender after 25 minutes, continue to simmer until they are tender.
Food safety advice:
Make sure to cook the pears until they are fully cooked to prevent any foodborne illnesses.
Food history:
Poire à la Beaujolaise is a classic French dish that originated in the Beaujolais region of France. It is typically served as a dessert, but can also be served as a side dish or appetizer.
Flavor profiles:
This dish has a sweet and savory flavor profile with the caramelized shallots adding a rich and savory flavor to the sweet pears.
Serving suggestions:
Serve as a side dish or appetizer for a dinner party or holiday gathering.
Related Categories
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Region: French
Taste: Sweet, Savory, Tangy, Caramelized, Oniony