Ingredients with Measurements:
- 4 ripe pears
- 1 cup Beaujolais wine
- 1/4 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach
- 1/2 cup grated Gruyere cheese
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Baking dish
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Peel the pears, leaving the stems intact. Cut a small slice off the bottom of each pear so that they can stand upright.
3. In a large saucepan, combine the Beaujolais wine, sugar, cinnamon stick, vanilla extract, and lemon juice. Bring to a boil over medium-high heat.
4. Add the pears to the saucepan and reduce the heat to low. Simmer for 10-15 minutes, or until the pears are tender.
5. Remove the pears from the saucepan and place them in a baking dish.
6. In the same saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
7. Add the spinach to the saucepan and cook until wilted. Season with salt and pepper to taste.
8. Spoon the spinach mixture around the pears in the baking dish.
9. Sprinkle the grated Gruyere cheese over the spinach and pears.
10. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 11g
Carbohydrates: 38g
Protein: 6g
Sodium: 150mg
Fiber: 5g
Sugar: 28g
Substitutions for ingredients:
- Red wine can be substituted for Beaujolais wine.
- Swiss cheese can be substituted for Gruyere cheese.
- Baby spinach can be substituted for fresh spinach.
Variations:
- Add chopped walnuts or pecans to the spinach mixture for added crunch.
- Top the pears with a dollop of whipped cream or vanilla ice cream for a dessert version.
- Substitute apples for pears for a different flavor profile.
Tips and tricks:
- Choose pears that are ripe but still firm.
- Use a spoon to baste the pears with the wine mixture while they are cooking.
- Make sure the spinach is completely wilted before adding it to the baking dish.
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 375°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pears on a bed of spinach with the cheese melted over the top.
Garnishes:
Garnish with a sprig of fresh thyme or rosemary.
Pairings:
Pair with a glass of Beaujolais wine for a perfect match.
Suggested side dishes:
Serve with a side of roasted potatoes or crusty bread.
Troubleshooting advice:
If the pears are not standing upright, slice a small piece off the bottom to create a flat surface.
Food safety advice:
Make sure the pears are cooked through before serving.
Food history:
Poire à la Beaujolaise is a classic French dessert that originated in the Beaujolais region of France.
Flavor profiles:
The sweet and tender pears are complemented by the tangy and fruity Beaujolais wine, while the spinach and Gruyere cheese add a savory element to the dish.
Serving suggestions:
Serve as a dessert or as a side dish with a main course.
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Region: French