CHICKEN W/ BOSC PEARS & ROSEMARY SAUCE-RUBY'S, BAINBRIDGE IS
Published in Bon Appetit, April 1997. From Ruby's Restaurant, Bainbridge Island, Washington. A dish of chicken with sauteed pears and rosemary sauce.
Provided by swissms
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rosemary Sauce:.
- Heat 2 T oil in heavy medium saucepan over medium-high heat. Add onion and garlic; saute until tender, about 5 minutes.
- Add apple juice, red wine, vinegar, rosemary, thyme and crushed red pepper; bring to a boil.
- Reduce heat; simmer until mixture is reduced to 1 1/2 cups, stirring occasionally, about 20 minutes.
- Strain mixture into small saucepan; discard solids.
- Add cream and simmer until reduced to sauce consistency, about 12 minutes.
- Sauteed Pears:.
- Heat 2 t. oil in heavy medium skillet over medium heat.
- Add pear slices; saute until tender and golden brown, about 8 minutes. (Sauce and pears can be prepared 2 hours ahead. Cover separately and refrigerate. Reward pears over medium-low heat before serving.).
- Chicken:.
- Heat 1 T oil in heavy large skillet over medium-high heat.
- Sprinkle chicken with salt and pepper. Add to skillet and saute until cooked through and golden brown on both sides, about 4 minutes per side.
- Add Marsala and bring to a boil.
- Stir in reserved sauce, turning chicken to coat. Cook until heated through, about 2 minutes longer.
- Divide chicken among 4 plates. Spoon sauce around chicken on each plate. Garnish with pear slices.
Nutrition Facts : Calories 529.2, Fat 25.4, SaturatedFat 9, Cholesterol 109.2, Sodium 98.8, Carbohydrate 28.3, Fiber 2.5, Sugar 19.3, Protein 28.6
RUBY PEARS IN A GOLDEN CAGE
A Medieval style dessert! A touch of turmeric tints the pastry while a raspberry jam and honey glaze colours the pears with a decadent blush. Just wait until you discover the hidden heart of granola!
Provided by YummySmellsca
Categories Dessert
Time 2h40m
Yield 4 pastries, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine the flour, salt,sugar and turmeric in a bowl.
- Add the butter and shortening and cut in until mixture resembles coarse crumbs.
- Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
- Preheat oven to 350 F, ideally with a baking stone.
- Use a melon baller to scoop out the pear seeds, leaving a small hole.
- With a paring knife, carefully notch out the stem.
- In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
- Melt the jam and honey together, set aside.
- Roll out ⅔ of the pastry on a floured surface to ¼" thick and divide into 4 pieces, each just large enough for a pear half.
- Flip the pear halves onto each pastry square and brush with jam mixture.
- Roll out the remaining pastry to ⅛"-¼" thick and cut into strips.
- Form strips into a lattice over each pear, pressing to seal at the bottom.
- Use a knife to trim around the pears, and form stems and leaves with the excess crust.
- Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Nutrition Facts : Calories 385, Fat 15.7, SaturatedFat 6.8, Cholesterol 20.3, Sodium 169.1, Carbohydrate 58.5, Fiber 4.9, Sugar 22, Protein 4.6
RUBY PEARS
Steps:
- Arrange pear halves, cut side up, in an ungreased 13" x 9" baking dish. Stir together ginger ale and next 3 ingredients. Pour ginger ale mixture over pears; sprinkle with 1/4 teaspoon cinnamon. Cover and chill at least 3 hours or overnight. Remove pears from refrigerator, and let stand at room temperature 30 minutes. Uncover and bake at 350° for 40 minutes. Melt jelly in a small saucepan over low heat; stir in remaining 1/4 teaspoon cinnamon and 3 tablespoons pan juices. Remove pears from baking dish using a slotted spoon. Place pears in a serving dish; pour jelly mixture over pears. Serve with Mock Devonshire Cream. Mock Devonshire Cream: Beat whipping cream at high speed with an electric mixer until soft peaks form; fold in sour cream, sugar, and vanilla. Note: Otherwise known as clotted cream, Devonshire cream is a specialty of Devonshire, England. It's made by heating rich, unpasteurized milk and, after cooling, removing the thickened cream that forms a top layer. In our version, sour cream mocks the thick texture of the real cream. Garnish with cinnamon, if desired.
RUBY PEARS
Cranberry sauce gives a sweet-tart taste to pear halves in this spiced side dish that's perfect for fall. "It's excellent with chicken or pork dishes and can be enjoyed hot or cold," says Kathy Ginn of Washington Court House, Ohio.
Provided by Taste of Home
Time 40m
Yield 5-6 servings.
Number Of Ingredients 5
Steps:
- Place pears cut side up in a greased 8-in. square baking dish. In a saucepan, combine the cranberry sauce, sugar, lemon juice and cinnamon. Cook and stir until sugar is dissolved and mixture is heated through. , Spoon sauce over pears. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 243 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 23mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 3g fiber), Protein 0 protein.
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