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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Once upon a time, someone posted a delicious balsamic reduction
over a poached Granny Smith recipe to RFC. Darned if I can get Gooja to urp the post to that recipe, though. Does anyone have that tried-and-true recipe (and that they're willing to share again?) It might even have been over Bartlet or Bosq pears... Many thanks. |
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Michael "Dog3" wrote in message
6.121... "The Ranger" dropped this ndwidth: in rec.food.cooking... Once upon a time, someone posted a delicious balsamic reduction over a poached Granny Smith recipe to RFC. Darned if I can get Gooja to urp the post to that recipe, though. Does anyone have that tried-and-true recipe (and that they're willing to share again?) It might even have been over Bartlet or Bosq pears... Many thanks. I remember that recipe and I think it might have been with Bosq pears. I don't think I have that exact recipe but I have this one from Gourmet magazine. Not sure which issue or which year it is from. The balsamic is not reduced in this recipe but it could be, and I'll bet it would be awesome. Ingredients 2 tablespoons unsalted butter 2 firm-ripe Bosc pears, halved lengthwise and cored 3 tablespoons balsamic vinegar 4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature 1/4 cup honey Preparation Preheat oven to 400°F. Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes. Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes. Pour vinegar over pears and roast 5 minutes more. Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper. Thank you, Michael. If that's not it, it's pretty darned close. The Ranger |
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Hi, here is the balsamic reduction that I make, it's delicious and cheaper
than the bought one. I hope you like it. You only need to put a bottle of balsamic vinegar in a pan with a few tablespoons of sugar (I like it quite sweet) over low heat until sugar dissolves. Then bring to the boil and let reduce until syrupy consistency. Regards, Tatiana. " |
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