Post by kickingfrog on Jan 28, 2011 11:40:58 GMT
Poached Pears With Ricotta, Walnuts And Balsamic Vinegar
Ingredients (Serves 4)
1/2 cup sugar
4 large, ripe Comice or Bosc pears, halved, peeled and cored
1 cup fresh ricotta cheese
1/4 cup toasted walnuts, chopped
4 tablespoons of well aged balsamic vinegar.
Preparation
Preheat oven to 350 degrees. To make syrup, combine sugar and 1 cup water in medium saucepan over medium-high heat, and bring to boil. Place pears in shallow ovenproof dish, and pour syrup over them. Cover with foil, and bake until tender, about 20 - 25 minutes. Remove from oven, and cool until just warm.
Place 2 pear halves on each of four plates with a dollop of fresh ricotta and a sprinkle of walnuts. Spoon any syrup remaining in pan over and around the pears. Drizzle balsamic vinegar over each portion, and serve.
www.balsamic.com/
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EQUIVALENCES:
3 teaspoons = 1 tablespoon = 1/2 fl. oz.
16 tablespoons = 8 fl. oz. = 1 cup
16 ounces (dry) = 1 pound
1 gallon = 4 quarts = 8 pints = 16 cups
eserver.org/recipes/measures.html
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Ingredients (Serves 4)
1/2 cup sugar
4 large, ripe Comice or Bosc pears, halved, peeled and cored
1 cup fresh ricotta cheese
1/4 cup toasted walnuts, chopped
4 tablespoons of well aged balsamic vinegar.
Preparation
Preheat oven to 350 degrees. To make syrup, combine sugar and 1 cup water in medium saucepan over medium-high heat, and bring to boil. Place pears in shallow ovenproof dish, and pour syrup over them. Cover with foil, and bake until tender, about 20 - 25 minutes. Remove from oven, and cool until just warm.
Place 2 pear halves on each of four plates with a dollop of fresh ricotta and a sprinkle of walnuts. Spoon any syrup remaining in pan over and around the pears. Drizzle balsamic vinegar over each portion, and serve.
www.balsamic.com/
*************************
EQUIVALENCES:
3 teaspoons = 1 tablespoon = 1/2 fl. oz.
16 tablespoons = 8 fl. oz. = 1 cup
16 ounces (dry) = 1 pound
1 gallon = 4 quarts = 8 pints = 16 cups
eserver.org/recipes/measures.html
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