Dessert: Here are our recipes for Wine Poached Pears . Praline Sauce

Praline Sauce

Simple Caramel Sauce with Pecans

Ingredients

Preparation

1. Put butter and pecans into a small pot. Stirring occasionally, cook over medium heat until the butter is melted.
2. Add sugars and stir until syrupy. (The mixture should be bubbling merrily.)
3. Add corn syrup and stir until smooth.
4. Add cream and salt; stirring constantly, let this mixture bubble for 2 or 3 minutes.
5. Pour into a clean glass jar and refrigerate until the sauce is thick.

Serve cold or at room temperature over vanilla icecream.

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Pears Poached in Red Wine & Garnished with Italian Cheese

Inspired by Nosh's roasted pears in Chianti

Ingredients to serve 4

Preparation

1. Pour wine (we use an inexpensive but drinkable Sangiovese) into a pot just large enough for the whole pears to lie on their sides. Stir in 1 Tbsp sugar.
2. Trim the bottom of a pear so it will stand upright. Peel the pear, but leave the top stem on the pear. Core out bottom stem and put the pear into pot of wine, ensuring that all surfaces get covered with wine. (This stops browning.) Repeat with each pear.
3. Bring the wine to a smiling boil and gently poach for about 20 minutes. If you are doing other things, cover the pot with a lid. Baste every so often so wine covers all surfaces.
4. Remove pears when tender (check by sticking a fork into the bottom). Stand the pears upright in their serving bowls. Set aside.
5. Turn the heat up a little on the wine and reduce it to half the volume. Then pour it equally over pears. This is the end of the section that can be done in advance.
6. Just before serving, shave Toscanello (or any good hard cheese that is similar to parmesan) over top of each pear.

Serve cold or at room temperature. This is an excellent dessert for after roast chicken dinner.

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to blog from OUR kitchen: wine poached pears with goat's cheese and pecans (WHB#188: thyme)
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ejm (aka llizard) 2000-2002, 2009
Toronto Ontario Canada