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Chef Todd Gray, Equinox, Washington, D.C. on
Chef Todd Gray
818 Connecticut Avenue., NW
Washington, DC 20006
(202) 331-8118

Brussels Sprout Petals with Chablis-Poached Anjou Pears and Red Pearl Onions
Chef Todd Gray of Equinox – Washington D.C.
Adapted by
November 2008
Yield: 6 servings

3 Anjou pears, peeled, cored, and halved
1 cup sugar
1 cup Chablis
2 cups water
1 cinnamon stick
1 bay leaf

Pearl Onions:
36 red pearl onions, blanched and peeled
½ tablespoon butter
1 teaspoon olive oil
Salt and pepper, to taste

Brussels Sprout Petals:
1½  tablespoons butter
½ teaspoon olive oil
36 Brussels sprouts, cored, peeled, and blanched
Salt and pepper, to taste

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.

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