Brussels Sprout Petals with Chablis-Poached Anjou Pears and Red Pearl Onions
For the Pears:
Combine pears, sugar, wine, water, cinnamon stick, and bay leaf in a sauce pan. Bring to a simmer and slowly poach until pears are tender, approximately 20 minutes. Allow to cool in liquid. Drain pears. Cut into ½-inch dice.
For the Pearl Onions:
Sauté pearl onions in butter and olive oil. Cook gently until slightly caramelized and tender. Season onions with salt and pepper to taste and keep warm.
For the Brussels Sprout Petals:
Heat butter and olive oil in a medium sauté pan. Sauté Brussels sprout petals for 3 minutes. Add diced pears and pearl onions. Season with salt and pepper to taste and sauté an additional 2 minutes.
To Assemble and Serve:
Serve in a small casserole dish with a lid.