|Name:||Drunken Pears||Contributor:||Rick McKee|
|Description:||Ethanol-soaked pears brulee||Posted:||1999-05-25|
|Key words:||pears, alcohol||Category:||Desserts|
|Ingredients:||4 to 6 Bosc pears, quartered and cored
1/4 c apricot preserve or orange marmalade
3 oz bourbon or triple sec or gran...you get the idea
a good amount of granulated sugar
|Preparation:||Here's a little dessert tasty that I whipped up for a BBQ. Cut the pears into
lengthwise slices. Toss in a bowl with a mixture of the preserves and liquor. Lay the slices out (no more than a layer of 2) in a buttered gratin pan (shallow baking pan) and sprinkle with sugar (for caramelization).
Place on oven rack about 6 to 8 inches from the top broiler element/burner. Bake for 15 minutes at 400 deg. F. Then, turn on broiler and brown (almost burn) the sugar on top of the pears (about 3 to 5 minutes should do it; it's ok to burn a few of the edges as this adds a certain flavor to the dish). The top of the pears should be a little crispy (from the caramelized sugar) when you remove it from the oven.
Serve about 2-3 tablespoon servings in a shallow bowl or boat, spoon a little of the juices over the pears and top off with about 1 tsp of aged (6 to 10 years $$) balsamic vinegar.
|Notes:||If it doesn't come out right, come over to my place and I'll make it for you. 8^)|