Featured Cookbook

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1. Stuffed Butternut Squash

2. Cream of Turnip and Sweet Potato Soup with Leek Julienne

3. Salmon Grenobloise

4. Roast Caramelized Pears

Book Description

Pleasure and practicality are combined in Jacques Pépin's Kitchen: Encore with Claudine, from world-renowned chef and cooking teacher Jacques Pépin. This book, along with its prequel, Jacques Pépin's Kitchen: Cooking with Claudine, is a companion to the PBS series of the same name, but they each stand on their own.

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Jacques Pepin's Kitchen: Encore With Claudine

Authors: Jacques Pepin

Date: November 1998

ISBN: 0912333863

Publisher: Kqed Books

Hardcover

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The success of desserts with pears depends largely on their quality and ripeness. For this recipe, Anjou or Bartlett pears are roasted at a high temperature for more than 1 hour, until their juices caramelize and turn a rich mahogany color. The juices are then diluted with a little Madeira wine, and the pears are served at room temperature with the Madeira juices.

• 4 anjou or bartlett pears with stems (about 2 pounds), all of equal ripeness

• 2 tablespoons unsalted butter

• 1 tablespoon lemon juice

• 1/4 cup sugar

• 3 tablespoons Madeira wine

1. Preheat the oven to 425 degrees.

2. Do not remove the stems from the pears, but peel them with a vegetable peeler. Then, using a melon baller, citrus spoon, or half-teaspoon measuring spoon, remove the seeds from each pear by digging them out from the base.

3. Melt the butter in a small gratin dish. Stir the lemon juice into the butter. Roll the pears in this mixture and sprinkle them with the sugar.

4. Stand the pears upright in the gratin dish, and place them in the preheated 425-degree oven. Cook the pears for about 1-1/4 hours, basting them with their own cooking juices every 15 or 20 minutes, until they are nicely browned and tender when pierced with the point of a knife. The juices should be caramelized and a rich brown color at the end of the cooking; if they should begin to burn, prevent this by immediately adding 3 to 4 tablespoons of water to the gratin dish.

5. When the pears are tender, remove them from the oven. Add the Madeira to the dish, and stir well to combine it with the juices.

6. Cool the pears to room temperature. Serve them with the accumulated juices spooned over and around them.

More From This Book:

1. Stuffed Butternut Squash

2. Cream of Turnip and Sweet Potato Soup with Leek Julienne

3. Salmon Grenobloise

4. Roast Caramelized Pears

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