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Pear with ginger and parsnip, stewed in winetopcook.tomathouse.comPreparation:Combine 2 quartered Beurre Bosc pears and 3 sliced parsnips in a deep frying pan. Add 1/2 cup white wine and chicken broth, 2 tbsp (30 g) butter, juice of 1 lemon, a few slices of ginger, 1 bay leaf, a pinch of sugar and crushed dried cayenne pepper.Partially cover and simmer until the liquid has evaporated and the pears are browned (about 20 minutes). Add a little water and stir. Serve with duck, duck liver, or other poultry. Maybe, you might be interested in the recipe Flatbread stuffed with pears, brie cheese and duck confit. Ingredients: |