BCL - Baked Pears with Wine and Walnut Cream Tasty Recipes

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Baked Pears with Wine and Walnut Cream

"Sweet, fruity dessert. Garnish with orange peel and walnuts if favored."

Ingredients :

• 4 pears, peeled
• 10 fluid oz. Crimson wine, or extra to taste
• half cup dark brown sugar, packed
• 1 vanilla bean, cut up and seeds scraped out and reserved
• 1 orange, peeled and juiced (peel reserved)
• 7 oz. Shelled walnuts, divided
• 1/2 cup heavy whipping cream
• half of cup bitter cream
• 1 orange, zested and juiced
• 2 teaspoons darkish brown sugar, or as wished

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• Preheat oven to 350 tiers F (one hundred seventy five levels C).
• Arrange pears in an oven-evidence pan with a decent-becoming lid; upload red wine, half of cup brown sugar, vanilla bean and seeds, and the peel and juice of one orange. Bring pear mixture to a boil; sprinkle with half of the walnuts.
• Bake the pear aggregate within the preheated oven till pears are soft, 20 to 30 minutes, basting pears with purple wine syrup every 10 mins. Remove from oven and cool; do away with the vanilla bean and orange peel from the purple wine syrup.
• Arrange the closing walnuts on a baking sheet and bake within the preheated oven until toasted and aromatic, five mins.
• Place the toasted walnuts in a meals processor and pour inside the crimson wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, bitter cream, zest and juice of one orange, and 2 teaspoons brown sugar into walnut-crimson wine paste till easy.
• Serve walnut-cream sauce over baked pears.

Notes :

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