Vanilla and red wine braised pears
By Chatelaine
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Photo, Roberto Caruso.
What is braising? A classic method of cooking less-tender cuts of meat and vegetables, braising starts with a pan-sear so the food gains colour and flavour. It’s then cooked gently, covered, in barely bubbling liquid until exceedingly tender.
Ingredients
-
3 tbsp
unsalted
butter
, divided
-
4
bartlett
pears
, peeled, cored and quartered
-
1 1/2 cups
red wine
-
2
cinnamon sticks
-
1
vanilla bean
, seeds scraped out and reserved
-
3 tbsp
granulated
sugar
, divided
-
3/4 cup
35%
cream
Instructions
- MELT Melt 2 tbsp butter in an extra large non-stick frying pan over medium-high. Add pears and cook, flipping halfway through, 4 min. Stir in wine, cinnamon sticks, vanilla bean and seeds. Boil for 1 min. Reduce heat to medium-low and simmer, covered, flipping halfway through, until pears are tender, 7 to 8 min. Transfer pears to a large plate.
- BOIL sauce for 3 min. Whisk 2 tbsp sugar and remaining 1 tbsp butter into wine mixture until smooth.
- WHISK cream with remaining 1 tbsp sugar in a medium bowl until soft peaks form. Drizzle pears with wine syrup. Top with whipped cream.
Nutrition (per serving)
- Calories
- 388,
- Protein
- 2 g,
- Carbohydrates
- 35 g,
- Fat
- 24 g,
- Fibre
- 4 g,
- Sodium
- 23 mg.
