Balsamic Vinegar Braised Pears

Cooking Time: 20-25 Min    Servings: 6

Products needed:

Cranberry Pear Balsamic Vinegar

Ingredients:

  • 6 pears, peeled, halved and cored
  • 7 tablespoons butter, divided
  • ¾ c sugar
  • ½ c vermouth or dry white wine
  • ½ c water
  • 5 tablespoons Olive Scene Cranberry Pear Balsamic Vinegar, divided
  • 6 1-inch thick slices Challah bread
  • ½ c apricot jelly
  • 1 ½ c heavy cream

Directions:

BRAISE THE PEARS:

  1. Preheat the oven to 325.
  2. Butter a baking dish with 2 tablespoons of the butter.
  3. Chop another 2 tablespoons of butter into small pieces and set aside for the moment.
  4. Place halved pears in one layer in a covered baking dish.
  5. Sprinkle with sugar and then dot each pear with the rest of the chopped butter.
  6. Pour the vermouth, water, and 2 tablespoons of the Cranberry Pear Vinegar around the pears.
  7. Cover everything with a round of parchment paper.
  8. Place the cover on the baking dish.
  9. Place the baking dish in the lower third of the oven.
  10. Bake until pears are tender, about 20- 25 minutes.

FRY THE BREAD:

  1. In a large skillet, melt 3 tablespoons of butter.
  2. Working in batches, add slices of Challah bread and lightly brown on both sides.
  3. Add more butter if needed. Place one slice of bread on each plate.

MAKE THE SAUCE:

  1. When the pears are done, remove them one by one from the cooking liquid with a slotted spoon and drain.
  2. Place two pear halves on one slice of fried bread.
  3. Pour the cooking liquid into a saucepan.
  4. Over MEDIUM HIGH heat, whisk the jelly into the liquid, then the Cranberry Pear Vinegar.
  5. Bring mixture almost to a boil and reduce until thick enough to coat a spoon.

SERVE:

  1. This dish can be enjoyed eaten warm or cold. (Just cover and refrigerate to serve cold later.)
  2. When you are ready to serve, spoon the sauce over the pears.
  3. Spoon some heavy cream alongside.
  4. Bring the sauce to the table to pass.