Ingredients with Measurements:
- 4 ripe pears, peeled and halved
- 1 cup Beaujolais wine
- 1/4 cup honey
- 1/4 cup sugar
- 1 cinnamon stick
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 2 red bell peppers, roasted and sliced
- 1/2 cup crumbled feta cheese
Special equipment needed:
- Baking dish
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a baking dish, arrange the pear halves cut-side up.
3. In a saucepan, combine the Beaujolais wine, honey, sugar, cinnamon stick, nutmeg, cloves, and salt. Bring to a boil over medium-high heat, stirring occasionally.
4. Pour the hot wine mixture over the pears in the baking dish.
5. Cover the dish with aluminum foil and bake for 30-35 minutes, or until the pears are tender.
6. Remove the foil and bake for an additional 10-15 minutes, or until the liquid has thickened and the pears are caramelized.
7. In a blender or food processor, puree the roasted red peppers until smooth.
8. To serve, place a pear half on a plate and spoon some of the wine sauce over it.
9. Top with a dollop of the roasted red pepper puree and sprinkle with crumbled feta cheese.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 290
- Fat: 5g
- Carbohydrates: 56g
- Protein: 4g
- Fiber: 6g
- Sugar: 47g
- Sodium: 260mg
Substitutions for ingredients:
- You can use any red wine instead of Beaujolais.
- Maple syrup or agave nectar can be used instead of honey.
- Goat cheese or blue cheese can be used instead of feta.
Variations:
- You can add a splash of balsamic vinegar to the wine sauce for extra tanginess.
- You can sprinkle some chopped nuts (such as walnuts or pecans) on top of the pears for added crunch.
Tips and tricks:
- Make sure to choose ripe but firm pears for this recipe.
- You can prepare the pears and wine sauce ahead of time and bake them just before serving.
- Leftover wine sauce can be stored in the fridge for up to a week and used as a topping for ice cream or yogurt.
Storage instructions:
- Store any leftover pears and wine sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the pears and wine sauce in a baking dish and cover with foil. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pears on a bed of arugula or mixed greens for a colorful and nutritious presentation.
- Drizzle some extra wine sauce on the plate for added flavor and visual appeal.
Garnishes:
- Fresh herbs (such as thyme or rosemary) can be used as a garnish for this dish.
- A sprinkle of black pepper or chili flakes can add some extra spice.
Pairings:
- This dish pairs well with a light-bodied red wine, such as Pinot Noir or Beaujolais.
- A side of crusty bread or crackers can be served alongside the pears for added texture.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing can complement the sweetness of the pears.
- Roasted vegetables (such as carrots or Brussels sprouts) can add some savory flavors to the meal.
Troubleshooting advice:
- If the wine sauce is too thin, you can simmer it on the stove for a few minutes to thicken it up.
- If the pears are not caramelized enough, you can broil them for a few minutes at the end of the baking time.
Food safety advice:
- Make sure to wash the pears and peppers thoroughly before using them.
- Store any leftovers in the fridge within 2 hours of cooking.
Food history:
- Poire à la Beaujolaise is a classic French dessert that originated in the Beaujolais region of France.
- This dish is typically served during the fall and winter months when pears are in season.
Flavor profiles:
- This dish is sweet, tangy, and slightly spicy.
- The caramelized pears are balanced by the tangy wine sauce and the savory roasted red pepper puree.
Serving suggestions:
- This dish can be served as a dessert or a light appetizer.
- It can also be served as a side dish alongside a main course.
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Region: French