Cooking Time: 20-25 Min Servings: 6
Cranberry Pear Balsamic Vinegar
- 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
BRAISE THE PEARS:
- Preheat the oven to 325.
- Butter a baking dish with 2 tablespoons of the butter.
- Chop another 2 tablespoons of butter into small pieces and set aside for the moment.
- Place halved pears in one layer in a covered baking dish.
- Sprinkle with sugar and then dot each pear with the rest of the chopped butter.
- Pour the vermouth, water, and 2 tablespoons of the Cranberry Pear Vinegar around the pears.
- Cover everything with a round of parchment paper.
- Place the cover on the baking dish.
- Place the baking dish in the lower third of the oven.
- Bake until pears are tender, about 20- 25 minutes.
FRY THE BREAD:
- In a large skillet, melt 3 tablespoons of butter.
- Working in batches, add slices of Challah bread and lightly brown on both sides.
- Add more butter if needed. Place one slice of bread on each plate.
MAKE THE SAUCE:
- When the pears are done, remove them one by one from the cooking liquid with a slotted spoon and drain.
- Place two pear halves on one slice of fried bread.
- Pour the cooking liquid into a saucepan.
- Over MEDIUM HIGH heat, whisk the jelly into the liquid, then the Cranberry Pear Vinegar.
- Bring mixture almost to a boil and reduce until thick enough to coat a spoon.
- This dish can be enjoyed eaten warm or cold. (Just cover and refrigerate to serve cold later.)
- When you are ready to serve, spoon the sauce over the pears.
- Spoon some heavy cream alongside.
- Bring the sauce to the table to pass.