Sausages with Sherry Caramel Glazed Pears

Recipe from Gourmet, September 2006

“The combination of sweet and savory from pears and sausage is just what you want to take the chill off an autumn evening.” You’ll want some good bread on hand for sopping up the delicious
caramel sauce.

(makes 4 servings)
1/2 cup sugar
3/4 cup water
1/4 cup Sherry vinegar
2 firm-ripe Bosc pears
1 1/2 teaspoons fresh lemon juice
1 tablespoon unsalted butter
3 large shallots, quartered lengthwise
1/4 teaspoon salt
1/8 teaspoon black pepper
1- 1 1/2 lb fresh pork sausages
1 tablespoon vegetable oil

Bring sugar and 1/4 cup water to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Boil syrup, without stirring, gently swirling skillet, until mixture is a deep golden caramel. Carefully stir in vinegar (mixture will steam vigorously and caramel will harden). Remove from heat and stir until caramel is dissolved, about 30 seconds. Transfer to a heatproof cup and reserve skillet (do not clean skillet).

Peel pears, quarter lengthwise, and core. Toss with 1 teaspoon lemon juice. Add 1/4 cup water, butter, and shallots to reserved skillet, then cook, uncovered, over moderate heat, stirring occasionally, until liquid is evaporated and shallots begin to brown, about 5 minutes. Add pears and cook, turning occasionally, until golden brown but not soft, about 6 minutes. Stir in caramel, salt, and pepper, then cook 1 minute. Remove from heat and stir in remaining 1/2 teaspoon lemon juice.

While pears and shallots are sautéing, cook sausages in oil and remaining 1/4 cup water in a 12-inch heavy skillet, covered, over moderate heat, 5 minutes. Remove lid from skillet and cook sausages, turning occasionally, until liquid is evaporated and sausages are browned and cooked through, about 6 to 12 minutes more. Serve sausages with shallots and pears.

Potato, Leek and Blue Cheese Soup

Recipe by Sarah Foster from Fresh Every Day

For an even heartier soup, stir in some coarsely chopped spinach, kale or other greens at the end and cook just to wilt.

(serves 6)
4 leeks (about 2 pounds, trimmed and split lengthwise, then cut into 1/4-inch rounds
2 Tablespoons butter
2 Tablespoons olive oil
3 celery stalks, chopped
1 pear, cored and chopped
4 garlic cloves, minced
1-1/2 pound white or yellow potatoes, peeled and chopped
6 cups chicken or vegetable broth
1 teaspoon sea salt, plus more to taste
1/2 teaspoon fresh ground black pepper
1 Tablespoon chopped fresh rosemary or sage leaves
1 cup crumbled blue cheese (plus more for garnish)

Melt the butter and olive oil together in a large saucepan over medium heat. Add the leeks and cook, stirring often, until very tender, about 10 minutes. Add the celery and cook, stirring occasionally until soft, about

5 minutes. Add the pear and garlic and saute 2 minutes longer, stirring so not to brown the garlic. Add the potatoes, broth, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a boil over low-medium hat. Reduce the heat to low and simmer, uncovered, stirring occasionally until the potatoes are tender, about 20-25 minutes. Cool the soup slightly and transfer half to a food processor or blender and puree until smooth. Add the puree back to the chunky soup and stir to mix. Reheat and adjust salt and pepper if necessary. Stir in the blue cheese and rosemary and serve, topped with additional crumbles of cheese.

French Pear Batter Pudding

Recipe by Anne Willan, from Good Food, No Fuss

An easy and wonderfully delicious dessert. Your dinner guests will thank you!

(serves 6)
3-4 large ripe pears (about 1/2 pound)
butter and sugar for the baking dish
juice of 1 lemon
batter
1/4 cup sugar
4 eggs
1/4 cup flour
pinch of salt
1 cup milk
3 Tablespoons fruit alcohol or rum (optional)
confectioner’s sugar
1 1/2 quart baking dish

Heat the oven to 375˚F. Butter the baking dish, sprinkle it with sugar, and turn the dish so it is evenly coated, discarding the excess sugar. Peel, core and slice the pears into 1/8-1/4-inch crescents. Sprinkle the slices with lemon juice so they don’t discolor. Make the batter: Put the sugar in a bowl, add the eggs and whisk for 1-2 minutes until light and frothy. Stir in the flour and salt just until smooth. Don’t beat the batter at this stage as this will make the pudding tough. Stir in the milk, and strain the batter over the pears to remove any lumps of flour. Bake the pudding for 55-65 minutes until it is puffed and brown. It should be firm on the center and have started to pull away from the sides. Let dish cool for 5-10 minutes, then sprinkle with alcohol, dust generously with powdered sugar and serve warm.

Crispy Fruit Crumble

Recipe by Akasha Richmond, Hollywood Dish

4 pounds medium peaches, nectarines or pears, peeled, pitted,
and cut into 1-inch slices
1/4 cup sugar
1 Tablespoon unbleached flour, plus 1 cup for the topping
zest of 1 lemon
1 Tablespoon fresh lemon juice
3/4 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
6 Tablespoons cold unsalted butter, cut into small pieces
1/2 cup crispy brown cereal*

Preheat oven to 375˚. In a large bowl, combine the fruit, sugar, 1
Tablespoon flour, lemon zest and lemon juice. Place the mixture
in a 9-inch pie pan or similar-sized dish. In another bowl,
combine the remaining 1 cup flour, brown sugar, oats, cinnamon
and salt. Add the cold butter and mix with your fingertips until
the mixture resembles coarse meal. Mix in the brown rice cereal.
*Some finely chopped nuts would substitute nicely. Spread the
topping over the fruit. Bake for 30-35 minutes or until the topping
is browned and the fruit begins to bubble. Let cool for 15
minutes, serve warm or at room temperature. The crumble is
great served with a good gelato or ice cream.