BCL - Baked Pears with Wine and Walnut Cream So Tasty

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Baked Pears with Wine and Walnut Cream

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

Ingredients :

4 pears, peeled
10 fluid oz. Purple wine, or extra to flavor
half cup darkish brown sugar, packed
1 vanilla bean, break up and seeds scraped out and reserved
1 orange, peeled and juiced (peel reserved)
7 oz shelled walnuts, divided
half cup heavy whipping cream
half cup sour 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 ranges F (a hundred seventy five ranges C).
Arrange pears in an oven-evidence pan with a decent-becoming lid; upload purple wine, half of cup brown sugar, vanilla bean and seeds, and the peel and juice of one orange. Bring pear combination to a boil; sprinkle with half of the walnuts.
Bake the pear mixture within the preheated oven till pears are gentle, 20 to 30 minutes, basting pears with pink wine syrup every 10 minutes. Remove from oven and funky; get rid of the vanilla bean and orange peel from the crimson wine syrup.
Arrange the remaining walnuts on a baking sheet and bake inside the preheated oven until toasted and fragrant, five mins.
Place the toasted walnuts in a meals processor and pour in the purple wine syrup; pulse until paste-like consistency. Transfer to a bowl. Whisk cream, sour cream, zest and juice of 1 orange, and a pair of teaspoons brown sugar into walnut-pink wine paste till clean.
Serve walnut-cream sauce over baked pears.

Notes :

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