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.

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

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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