Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at www.nenosplace.ipronetwork.com

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Pear Compote with Cheeses

Share
avatar
Lobo
Moderator
Moderator

Posts : 22879
Thanked : 1068
Join date : 2013-01-12

Pear Compote with Cheeses

Post by Lobo on Fri 29 Jan 2016, 12:08 am


Pear Compote with Cheeses

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
You will find many good-quality commercial compotes or chutneys at the market today, especially those made with fruits such as mango or apple. Either would be a good substitution in this recipe. Other cheeses such as Jarlsberg, mild goat cheese or Manchego would make a nice addition to this arrangement.

To make the crostini, preheat an oven to 350°F. Arrange twenty-four 1/2-inch-thick baguette slices on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes.



  • Printer Friendly Version






  • 129

Ingredients:


  • 2 pears such as Bartlett or Bosc, peeled, quartered, cored and coarsely chopped
  • 1 star anise or cinnamon stick
  • 2 1/2 Tbs. fruity white wine such as Riesling
  • 1 Tbs. sugar, or to taste
  • 4 oz. aged pecorino romano cheese
  • 4 oz. Maytag or other blue cheese
  • About 24 toasted crostini (see note above) or large crackers


Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.

Directions:

Cook the pears
In a fry pan over medium-low heat, combine the pears, star anise, wine and sugar. Bring to a gentle simmer and cook, stirring occasionally, until the pears are almost falling apart, about 12 minutes. Let cool to warm room temperature. (The compote may be refrigerated for up to 8 hours; bring it to room temperature before serving.)

Arrange the platter
Transfer the compote to a bowl and place on a large platter. Arrange the cheeses and crostini around the compote and serve. Alternatively, layer a slice of cheese and a dollop of compote on each crostini, arrange on a serving platter and serve. Makes about 24 pieces.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).

    Current date/time is Wed 26 Apr 2017, 6:21 pm