Ingredients with Measurements:
- 4 ripe pears, peeled and cored
- 1 cup Beaujolais wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 8 slices prosciutto
- 16 fresh sage leaves
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat. Add the pears and cook until lightly browned on all sides, about 5 minutes.
2. Add the Beaujolais wine, chicken broth, and honey to the skillet. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the pears are tender and the sauce has thickened.
3. While the pears are cooking, preheat the oven to 375°F.
4. Lay the prosciutto slices flat on a baking sheet. Place 2 sage leaves on each slice of prosciutto and season with salt and pepper.
5. Bake the prosciutto in the oven for 10-12 minutes, or until crispy.
6. To serve, place a pear on each plate and spoon the sauce over the top. Garnish with the crispy prosciutto and sage leaves.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 11g
Carbohydrates: 33g
Protein: 10g
Sodium: 570mg
Sugar: 23g
Substitutions for ingredients:
- Beaujolais wine can be substituted with any red wine.
- Chicken broth can be substituted with vegetable broth.
- Prosciutto can be substituted with bacon or ham.
- Sage leaves can be substituted with thyme or rosemary.
Variations:
- Add a sprinkle of grated Parmesan cheese on top of the pears before serving.
- Serve with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
- Make sure to use ripe pears for this recipe.
- If the sauce is too thin, you can thicken it by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to the skillet and simmering for a few more minutes.
- To make the prosciutto extra crispy, broil it for the last minute of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pears and sauce in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Reheat the prosciutto in the oven at 375°F for 5-7 minutes, or until crispy.
Presentation ideas:
Serve the pears on a bed of arugula or mixed greens for a pop of color.
Garnishes:
Garnish with additional fresh sage leaves or a sprinkle of chopped nuts.
Pairings:
This dish pairs well with a glass of Beaujolais wine or a light-bodied red wine.
Suggested side dishes:
Serve with a side of roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the pears are not cooking evenly, rotate them in the skillet to ensure they brown on all sides.
- If the sauce is too thick, you can thin it out by adding more chicken broth or wine.
Food safety advice:
- Make sure to cook the pears until they are tender and the sauce has thickened to ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Poire à la Beaujolaise is a classic French dish that originated in the Beaujolais region of France. It is typically made with poached pears in a red wine sauce.
Flavor profiles:
This dish has a sweet and savory flavor profile, with the sweetness of the pears and honey balanced by the saltiness of the prosciutto and the earthy flavor of the sage.
Serving suggestions:
Serve this dish as a light and elegant appetizer or as a main course for a special occasion.
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Region: French