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turkey tips home | rozanne gold 's tips |
turkey ballotine| wild rice |
roasted acorn squash | cranberry conserve |
slow-baked pears


Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Slow-Baked Pears, Sauternes Aspic
Adapted from Rozanne Gold

Yield: 12 servings

12 large firm Comice Pears, with stems (or pear of your choice)
2 bottles Sauternes, Moscato, or other white dessert wine
2 envelopes unflavored gelatin


Preheat oven to 275°F.

Wash pears and dry. Place unpeeled pears in very large casserole (big enough to hold them in one layer) with cover. Pour wine over pears, adding water if necessary to cover. Cover casserole tightly. Bake for 5 hours.

Remove pears with slotted spoon, reserving liquid. Place pears in shallow casserole. Cool, cover with plastic wrap, and refrigerate until cold and ready to serve.

Reduce reserved liquid to 4 cups. Sprinkle gelatin over 1/4 cup cold water. Let sit for 1 minute, then whisk into hot reduced liquid. Cook for 1 minute, or until gelatin is dissolved. Pour liquid through fine-mesh sieve into pan large enough so that liquid is 1/2 inch deep. Chill for 3 to 4 hours, until mixture is completely jelled.

Cut aspic into 1/2-inch squares. Place in bottom of 12 flat soup plates and top each with a cold pear. Pour any accumulated juices over pears.


turkey tips home | rozanne gold 's tips |
turkey ballotine | wild rice with five-hour onions |
roasted acorn squash and carrot purée | cranberry conserve | slow-baked pears, sauternes aspic

more turkey tips:
2001 | 2000 | 1999 | 1998 | 1997 | 1996

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