Forelle Pears In Parchment Recipes

FORELLE PEARS IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
• Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
• Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
• Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.

CHOCOLATE-DIPPED PEARS

Steps:

• Melt chocolate in a heatproof bowl set over simmering water, stirring until smooth. Let cool slightly.
• Starting at bottom of each pear, use a teaspoon to remove core, leaving stem at top intact. Dip bottom three-quarters of each pear in chocolate. Transfer to a parchment-lined plate, and refrigerate until chocolate has set, at least 15 minutes (and up to 2 hours). Bring to room temperature before serving.

GRAPPA-POACHED PEARS WITH SPECK

Steps:

• In a medium Dutch oven, combine the grappa, sugar, orange zest, salt, red pepper flakes, cloves, peppercorns, rosemary and 2 cups water. Bring to a simmer over medium heat, stirring occasionally with a wooden spoon to dissolve the sugar; cook for 5 minutes. Carefully place the pears halves, cut-side down, in the poaching liquid. Cover with a piece of parchment pressed directly to the surface of the liquid, and simmer gently for 10 to 12 minutes. Turn off the heat and allow the pears to cool in the liquid for 5 minutes. Then remove the pears with a slotted spoon to a plate to cool completely, about 15 minutes.
• Cut each pear half into 4 wedges. Gather a few leaves of arugula and bundle them together with a pear wedge. Lay the bundle on one end of a piece of speck and roll up to enclose; secure with a toothpick. Repeat with the remaining pears, arugula and speck.

FORELLE PEARS IN PARCHMENT

Steps:

• Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
• Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
• Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
• Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.

VANILLA & WHITE WINE POACHED PEARS

Steps:

• Before you start, cut out a circle of baking parchment using a large pan as a template. (This is called a cartouche, and will cover the pears later - it should be the same size as the pan to keep the pears submerged and the liquid from evaporating too quickly). Set aside. Tip the sugar, cinnamon sticks, vanilla seeds and pod, cardamom, wine and 200ml water into the pan. Peel strips of the lemon zest, avoiding the pith. Drop in the strips of zest, then warm over a low heat until the mix is steaming and the sugar has dissolved.
• Peel the pears, leaving the stalks intact. Slice in half lengthways through the core, then use a melon baller or small, sharp knife to remove the hard core and pips. Carefully place the pears in the steaming liquid, then turn up the heat to medium- low and bring to a simmer. Cover the surface with the circle of baking parchment and cook the pears for 20-30 mins, or until they can be pierced with the tip of a knife with little resistance.
• Meanwhile, sterilise two 1-litre jam jars. When the pears are cooked and still hot, transfer to the jars with any aromatics from the pan. Top up with the poaching liquid so the pears are covered. Seal and leave to cool. Will keep for up to six months in a cool place. Serve with ice cream or hot chocolate sauce, if you like.

SALMON AND LEEKS BAKED IN PARCHMENT

Steps:

• Heat oven to 350 degrees. Fold a 24-inch sheet of parchment paper in half, and cut out a heart shape about 3 inches larger than fish fillet. Place fillet near the fold, and place a handful of leeks next to it. Drizzle fish with wine and olive oil, and sprinkle with salt, pepper, and chervil.
• Brush edges of parchment paper with melted butter, fold paper to enclose fish, and make small overlapping folds to seal the edges, starting at curve of heart. Be sure each fold overlaps the one before it so that there are no gaps. Brush the outside of the package with melted butter. Repeat with rest of fillets.
• Put packages on a baking sheet, and bake until paper is puffed and brown, about 10 to 15 minutes.