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
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.
tips home | rozanne
gold 's tips |
ballotine | wild
rice with five-hour onions |
acorn squash and carrot purée | cranberry
conserve | slow-baked
pears, sauternes aspic
2001 | 2000 | 1999