Tag: pears

Recipe Pears cooked in red wine with eggnog – Italian Cuisine

Ingredients

6 large rust pears
sugar
a piece of cinnamon
cloves
Pine nuts
2 egg yolks
Dry Marsala
Red wine

Duration: 1 h 30 min

Level: Middle

Dose: 6 people

To prepare the pears cooked in red wine with zabaione boil half a liter of red wine together with a piece of cinnamon, a few cloves and 80 g of sugar; arrange the pears in the wine with the peel (carefully washed) and bake at 200 ° for about an hour; in the meantime, collect the egg yolks in a bowl, 2 spoonfuls of sugar and 6 half shells of Marsala; immerse the container in a warm bain-marie kept on low heat and whip the mixture with the electric mixer until it is swollen and firm (zabaglione). When the pears are cooked, place them in the portion dishes, on a veil of eggnog, garnished with a handful of pine nuts. Strain the pear wine, bring it to a high heat and let it reduce to a syrup that will flow onto the pears before serving.

Pears, recipes for a complete menu from appetizers to desserts – Italian Cuisine

Finger food, maltagliati, risotto, cake and vanilla tart: many good ideas to serve this fried from appetizer to dessert

An entire menu based on pears? Why not? Native to western Asia and cultivated in Italy mainly in the northern regions (Emilia Romagna above all: 95% of the national demand comes from here), pears are rich in simple sugars, starting from fructose. But not only: thanks to polyphenols carry out an important action antioxidant and protect against the effects of free radicals, also giving an excellent contribution in the prevention of cardiovascular diseases. Furthermore, among the minerals present, pears are rich in potassium, deputy to the correct functioning of kidneys and nervous system, and above all they are very good. A menu with pears from appetizer to dessert, therefore, it could be a much appreciated experiment in the kitchen by our body.

Pears as an appetizer and finger food

Simple and fast to prepare, for a first course based on pears, just wash some carefully, without peeling them, and cut them roughly into wedges, to wrap immediately in as many slices of raw ham. A little bit of cherry vinegar or honey vinegar would not hurt. For a slightly more elaborate appetizer, instead, one might think of delle small bowls with cucumbers, pears and mint with pine nuts. A finger food for all purposes for which it is necessary (for at least 4 portions) half a cucumber, a pear, half a lemon, a pinch of mint, 50 grams of pine nuts, olive oil, vinegar, salt, pepper and a jar of natural yogurt. Pear and cucumber should be diced and sprinkled with lemon juice, while the mint should be chopped and the pine nuts toasted in a lightly oiled pan. Oil, salt, vinegar and pepper are used instead to prepare one Vinaigrette fast that will serve later. First you have to put the cubes in a salad bowl, adding the pine nuts and mint. At this point you can season everything with a bit of vinaigrette and mix gently, while to finish just pour the mixture into small cups not to fill but completely: you have to leave the space to pour the yogurt, perhaps flavored with the remaining mint.

Maltagliati and risotto with pears

Moving on to the first, a very simple one is the one with maltagliati and walnuts. Still for four people 300 grams of pasta are needed, two pears, two walnuts of butter, 4 tablespoons of cream, 100 grams of gorgonzola and another 100 of walnuts. Cut the pears into regular slices and sauté in a pan with butter. After a while the walnuts are added (chopped) and the maltagliati are poured in salted water. While the pasta is cooking, add them to the pan gorgonzola and cream. Finally, once the pasta is drained, it is left to the sauce and the game is done. Alternatively, another suggested pear based first is risotto with radicchio and cinnamon. What do we need? Considering four more people at the table, we need 300 grams of Carnaroli rice, half a head of radicchio, two pears, two walnuts of butter, half a red onion, a glass of port, a pinch of cinnamon and grated cheese and vegetable broth. The preparation takes about twenty minutes. Begin by melting the butter in a pan and browning the diced onion. Then add the rice and toast it well, blending everything with the wine and adding the radicchio shortly, until it is almost wilted. Then pour the broth and continue cooking the rice, but in the meantime you can already cut the pears a cubes. Before pouring them into the pan, melt another knob of butter and pour it out of the port. Then it's time for pears. Finally flavor everything with cinnamon and sauté the pears until they appear slightly caramelized. Whisk the rice with butter and parmesan, add the pear cubes and serve: with a first course, they will be applause for the chef.

Seconds: from salad to foil

Let's move on to the seconds. A mixed salad could be a good start for those who want to experience a complete drink-based menu. The ingredients needed for this purpose are: cheese (not too fresh), 250 grams of Roman salad, at least three ripe pears, a couple of carrots, 5 chopped walnuts, 5 tablespoons of olive oil and salt. Once well washed, the pears should be cut into thin slices, as well as the salad and carrots. The diced cheese guarantees a contrast of colors and with taste that with salt, nuts and oil will offer diners a fresh, light and inviting second just looking at it. Another second, easy and cheap, is then the paper bag with Roquefort and pears. It serves, in fact, a piece of French cheese of about 200 grams, two pears, a heart of lettuce and pepper. Preheat the oven to 200 degrees, cut the pears in half (releasing seeds) and then in quarters. The cheese must be cut into eight. Then, in a dish, an aluminum sheet is spread and pears and roquefort are placed. Just let it cook for just under a quarter of an hour and finally put the bag on a serving dish: serve accompanied by the heart of lettuce and this too is done.

Desserts based on pears: there is only the embarrassment of the choice

At this point all that remains is to prepare a good final dessert. And here the options are really many. In addition to the classic cake with pears and chocolate, you could think of a beautiful one tart with vanilla. Ingredients: 800 grams of pears, water, juice and peel of a lemon, 350 grams of sugar, a vanilla bean, 120 grams of butter, three eggs, 150 grams of whipped cream, 100 of flour 00, 50 of toasted almonds, 100 grams of dark chocolate 60% and 50 grams of almond flour. First of all it is necessary to peel the pears (not all of them, two thirds are enough) and cook them in water and sugar for half an hour. Then it reduces it syrup so obtained by half and set aside; in the meantime preheat the oven to 180 degrees. At this point the butter is beaten with the remaining sugar and the eggs are added, beating one at a time. The is also added whipped Cream, two tablespoons of syrup and the flour (both 00 and almond). Furthermore we need to cut the flaked almonds, to be combined with everything else, together with dark chocolate. Then put the mixture in a baking dish and place the remaining pears whole vertically, leaving the petioles outside. Keep everything in the oven for an hour (or even an hour and a half, if appropriate) and, before serving still warm, sprinkle everything with the remaining syrup. Many will ask for an encore.

How to make the cake with pears … whole – Italian Cuisine

Who knows how ever more apple pies are made than pear pies. And why do pear cakes always have cocoa inside? For this time we prepare a cake with pears, but without chocolate and without chopping the fruit: because it must be the real protagonist of this recipe

This easy recipe is also very nice to bring to the table because the pears are not only in the dough, but they are part of the decoration of the cake in an obvious and original way. We called it not by chance "cake with pears" because the pears are inside the cake all whole or in half. But let's explain better. In practice you will not have to slice or cut the pears into cubes to mix them with the dough because it will be enough to insert them and let them sink into the mixture of eggs, butter and flour before baking the cake in the oven.

The base of the cake

In reality there is no specific recipe for preparing this cake, but if there is one a dough that you really like or that you do particularly well, use that as well. You can dip the pears in the dough of a paradise cake, for example, or in a simpler yogurt cake.
If you are vegans, instead, or you have details intolerances you can also opt for a dough without eggs, without milk and without butter.

Pears cooking

Pears should be cooked once peeled and then simply cut in half.
You can also decide to use them raw, but you risk finding the fruit too hard once the cake is ready, or worse still dry and dark.
To cook the pears just boil them for a few minutes in one water and sugar syrup which you can flavor with rosemary, cinnamon, bay leaves or whatever you prefer.
Once drained, go let it cool and then positioned in the dough.

How to cut pears

You can use pears cut in half or also whole peeled and cored, but not of the stalk that is beautiful to leave as decoration.
In practice you have to remove the core from the base with a small knife and then insert the pear standing in the mixture already poured into the pan. It must come out of the dough only the tip of the fruit with the petiole and the rest of the fruit will be discovered at the first cut. A magic!

Cake baking

It depends a lot on the mix you have chosen, generally they will suffice 30 minutes at 180 ° using a ventilated oven to make the dough soft during cooking.
To caramelize the pears in the oven sprinkle with brown sugar and a knob of butter before cooking.

Pears with red wine

For a very elegant variant with the most intense taste of the classic pear cake, you can cook the fruit in one syrup based on red wine, water and spices. In this case, however, opt for a dark chocolate dough, like the classic pear and chocolate cake.

Savory variant

How good is cheese with pears? Our grandparents have marked it, haven't they? Well, try to imagine a sweet tooth savory pie with pears. To prepare it you simply have to mix three eggs with three glasses of 00 flour, a packet of baking powder for savory pies, a glass of milk and a half of seed oil, salt and pepper and a handful of parmesan cheese. Then add also some herbs such as thyme and of gorgonzola cubes or other very tasty cheese of your choice. Pour the mixture into a cake pan and place the pears cut in half inside, simply boiling with water, bay leaf and rosemary.
Bake at 180 ° for about 35 minutes.