Scarlett WPears with Fresh Raspberry Sauce
May 8th 2007 09:45
Pears with Fresh Raspberry Sauce
About Bay Leaf
Bay leaf is the aromatic leaf of several species of the Laurel family (Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.
- Mediterranean bay leaf
The leaf of the bay laurel or “true laurel”, Laurus nobilis, is a culinary herb often used to flavour soups, stews, and braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
- California bay leaf
The leaf of the California bay tree (Umbellularia californica), also known as ‘California laurel’, ‘Oregon myrtle’, and ‘pepperwood’, is similar to the Mediterranean bay but has a stronger flavour.
- India bay leaf
The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavour more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.
Bay leaves are a staple in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood, and vegetable dishes. The leaves also flavour classic French dishes such as bouillabaise and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving.
Although uncommon, ground bay leaves are sometimes also used.
INGREDIENTS
Serves 4
4 large firm pears
300 ml orange juice
bay leaf
small piece of cinnamon stick
1 tablespoon clear honey
250 gm fresh raspberries
1. Peel and halve the pears, hen core them.
2. Place the pear halves in a saucepan with the orange juice, bay leaf, cinnamon stick and honey.
3. Cover the pan and simmer gently for 10 minutes.
4. Turn the pear halves over in their cooking liquid, cover the pan and leave them to cool in their liquid.
5. To prepare the raspberry sauce, blend the raspberries in a liquidizer until smooth.
6. Add enough pear cooking liquid to give a thin coating consistency.
7. To serve, arrange the drained pear halves in a shallow serving dish and trickle over the raspberry sauce.
**From “Complete Low Fat Cooking”, “The Masterchef Collection” and “Wikipedia, the free encyclopedia”**
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Comment by Nickoftime's Sanity Corner
now this looks simple, easy and great for those upcoming hot summer nights!
Great post!
Take care,
Nick