Yanked™ Recipes, History of Food and Much More!

..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.

  
  
  

It's Just That Simple!™ Brand. See all about our exciting products at theyankeechef.blogspot.com

Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Mimosa Poached Pear with Summer Berries

What a great way to start the summer season. Use any type of berry you prefer in this dessert and if desired, replace the champagne with Grand Marnier for a more citrus pronounced flavor. Enjoy this phenomenally flavored dessert cold, as directed below, or warmed up when served with ice cream.

Ingredients

For 2 people

Recipe

  • 1 firm pear
  • 1 1/2 cups mixed berries, fresh or frozen *
  • 1/4 cup sugar
  • 1 1/2 cups orange juice
  • 1/4 cup champagne or orange flavored liqueur
  • Ice cream if desired

Mimosa Poached Pear with Summer Berries Directions

  1. Peel pear and cut in half vertically while keeping the stem on one of the halves. Core each half carefully with a teaspoon; set aside pear. Add berries, sugar and juice in a large skillet. Bring to a boil over medium heat while stirring once or twice.
  2. Once boiling, remove berries with slotted spoon into a bowl; set aside. Add pear halves, cover, reduce to low and simmer 20 minutes, or until pear is tender, but not falling apart. Turn pear over halfway through cooking.
  3. Remove pear to a plate; set aside. Increase heat to medium, uncover and boil juice until reduced to about 1/2 cup, stirring frequently. It will thicken substantially. Stir in champagne and transfer to a shallow bowl. Slice pears from a half-inch down from stem end to the bottom. Place pears back into reduction, along with berries.
  4. Cover and refrigerate at least 3 hours, spooning sauce over pear halfway through cooling time, or simply, and carefully, flip over.
  5. To serve, place a mound of your favorite ice cream in each of 2 bowls along with a pear halves and equal amounts of berries with thickened juice.
  6. * I used the frozen mixed berries, which consisted of raspberries, blueberries, strawberries and black berries.
Top