PEARS IN HONEY AND PINE NUT CARAMEL WITH ARTISANAL CHEESE
Provided by Deborah Madison
Categories Cheese Dessert Quick & Easy High Fiber Pear Pine Nut Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown. Add pear halves, cut side down, to skillet. Drizzle honey over pears and swirl pan slightly to blend butter and honey. Reduce heat to medium, cover, and cook until pears are tender when pierced with paring knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
- Transfer pears, cut side up, to serving platter. Top pears with cheese. Return skillet with caramel sauce to medium-high heat; add pine nuts to skillet and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes. Spoon sauce over pears and serve.
- WHAT TO DRINK:
- Finish this meal on a sweet note with a late-harvest dessert wine. The honeyed pear and quince flavors of the 2006 "Le Vol des Anges" ($30) from California's Bonny Doon Vineyard are perfect with this dessert. Plus, the Roussanne grapes the wine is made from are produced using biodynamic practices.
PINE NUT CARAMEL SHORTBREAD
"I have a love affair with pine nuts and decided to use them in place of pecans in a friend's caramel bar recipe. I think you'll like the results as well as my family does." -Dara Michalski, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Combine flour and salt; gradually add to creamed mixture and mix well. Pat onto the bottom of a greased 15x10x1-in. baking pan. Prick dough thoroughly with a fork., Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Reduce temperature to 325°., In a large saucepan, combine the butter, brown sugar, honey, sugar, cream and salt. Cook, stirring occasionally, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in pine nuts and vanilla. Spread evenly over crust., Bake for 20-25 minutes or until bubbly. Place pan on a wire rack., Sprinkle the top with coarse salt if desired. Cool completely. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 167 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 103mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.
PINE NUT VINAIGRETTE
Categories Condiment/Spread Sauce Vegetarian Quick & Easy Salad Dressing Vinegar Lemon Pine Nut Vegan Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Place pine nuts on small cookie sheet. Toast until golden brown, stirring occasionally, about 12 minutes. Cool completely.
- Combine oil, vinegar, lemon juice, shallot and orange peel in bowl. Season with salt and pepper. Stir in pine nuts. Transfer to cruet and seal. (Can be prepared up to 4 days ahead; refrigerate.) Serve at room temperature.
PINE NUT CARAMEL BARS
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 8-inch square glass baking dish with foil. Using electric mixer, beat butter in large bowl until light. Add sugar and lemon peel and beat until light and fluffy. Mix flour, cornstarch and salt in small bowl. Add to butter mixture and mix until beginning to gather together. Press dough over bottom and 1 inch up sides of prepared dish. Pierce dough all over with fork. Bake until beginning to color, about 35 minutes. Remove crust from oven; maintain oven temperature.
- Combine butter, packed dark brown sugar and honey in heavy medium saucepan. Whisk over medium-high heat until mixture comes to boil. Boil without whisking until mixture thickens and bubbles enlarge, about 1 minute. Stir in pine nuts. Remove from heat; stir in whipping cream.
- Spread topping in crust. Bake until caramel bubbles, about 20 minutes. Cool completely in pan on rack. Remove from pan, using foil as aid. Cut into squares. (Can be prepared 2 days ahead. Store in airtight container.)
FLOUNDER IN ORANGE SAUCE WITH PINE NUTS
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 10m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat broiler. Arrange fish on broiler pan and rub them with a few drops of oil. Broil about 2 inches from source of heat, 4 to 5 minutes, depending on thickness of fillets. Do not turn them.
- Heat 1 tablespoon of oil in small skillet. Saute raisins and pine nuts over medium heat 2 to 3 minutes, until nuts begin to color. Stir in orange juice concentrate, lemon juice and water and simmer to heat.
- When fish is cooked, arrange on serving plates and spoon sauce over. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 506 milligrams, Sugar 7 grams, TransFat 0 grams
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