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Soup of Roasted Anjou Pears with Port Wine
Reduction and Hazelnut Croutons

4 servings

Roasted Anjou Pear Soup

  • 1 pound Anjou pears, peeled, seeded and diced
  • 3 cups water
  • 2 cups white wine
  • ½ ounce sugar
  • 1 ounce heavy cream
  • Salt to taste

Port Wine Reduction

  • 3 cups Port wine
  • ½ cup honey

Hazelnut Croutons

  • 8 pieces French baguette or ciabatta, sliced
  • 1 ounce hazelnuts, finely chopped
  • ½ ounce butter
  • 2 eggs

For the roasted pear soup, reduce the white wine with the sugar by half. Add the pears, a pinch of salt, cook for about 20 minutes or until tender. Then purée the soup in a blender until smooth. Strain through a fine colander. Add the cream. Refrigerate until very cold.

For the port wine reduction, in a sauté pan reduce the port wine and honey together until syrupy, about 10 minutes of cooking. Set aside at room temperature until serving.

For the hazelnut croutons, dip the slices of bread into the egg, roll the slices in the chopped hazelnuts. Sauté in a pan with butter until cooked all the way and lightly brown.

To plate, place the refrigerated soup in a chilled bowl. With a spoon, drizzle the reduction in a free form fashion on the surface of the soup. Place the croutons on the side.

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