Wine Braised Pear Chantilly

Name: Wine Braised Pear Chantilly
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 pears, ripened (Anjoy, Bartlett or Bosc); 3 cups dry red wine (Cabernet, Merlot or Zinfandel); 2 tablespoons sugar; 2 cinnamon sticks; 4 cloves, whole; 1/4 teaspoon nutmeg, freshly ground; 4 slices butter poundcake; 1 cup whipping cream, heavy; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/4 cup almonds, sliced and butter-toasted

Submitted by MarthaStewartWanabe

"This recipe is from Cooking Club of America's library, cookbook entitled "You Deserve Dessert - Member Recipes". This recipe comes from Holly Hill, Florida, USA. I made it for Christmas dinner 2007. The pears take on the color of the wine and become a festive bright red--I thought most appropriate for the holidays! Topped with snow-white whipped cream and toasted almonds, oh how pleasing to the eye and not to mention the taste buds!"

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Ready In:: 45mins
Ingredients:: 11
Serves:: 4

ingredients

4 pears, ripened (Anjoy, Bartlett or Bosc)
3 cups dry red wine (Cabernet, Merlot or Zinfandel)
2 tablespoons sugar
2 cinnamon sticks
4 cloves, whole
¹⁄₄ teaspoon nutmeg, freshly ground
4 slices butter poundcake
1 cup whipping cream, heavy
2 tablespoons powdered sugar
1 teaspoon vanilla extract
¹⁄₄ cup almonds, sliced and butter-toasted

directions

Peel and core pears, leaving stems intact. (Note: I used a small melon-baller tool to carefully scoop the core out of each pear). Place pears in a non-reactive dutch oven with wine, sugar, cinnamon, cloves and nutmeg. Simmer for 20 minutes, gently turning pears occasionally for even absorption/coloring. Remove pears and cool in refrigerator.
Simmer wine mixture until reduced to 2 cups syrup. Place cake slices in 4 dessert bowls.
In a medium bowl, beat whipping cream at medium speed until soft peeks form. Beat in powdered sugar and vanilla.
Place pears upright on cake slices; trim bottoms to stand if necessary. Remove cinnamon sticks and cloves from syrup and pour syrup over pears. Garnish with whipped cream and almond slices.

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RECIPE SUBMITTED BY

MarthaStewartWanabe

USA

<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.  We have a beautiful 5-year-old daughter and a 3-year-old son.  I am amazed at how quickly our kids are growing and developing.  I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.  With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed.  I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive.  I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"

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