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Article: Roasting gives rustic look to elegant dessert; Bosc pears, with their creamy texture, hold up under high heat
- Article from:
- Chicago Sun-Times
- Article date:
- December 26, 2007
- Author:
CopyrightCopyright 2007 Chicago Sun-Times. (Hide copyright information)
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After finishing a stint at the Cordon Bleu, I was often on the
lookout for new recipes that seemed unusual.
One holiday season I wanted to prepare a "gourmet" dessert. I
looked in my friend's Gourmet Magazine cookbook and found a recipe
for wine-poached pears on a bed of fresh applesauce. I remember
peeling the pears and apples and assembling this fancy fruit
dessert, thinking there must be a simpler way to enjoy cooked pears.
Years later, I happened to be at a Los Angeles food event with
many caterers showing off their most celebrated dishes. I was struck
by a platter of slightly wrinkled pears with ribbons of glossy red
glaze drizzled across the pears. I had never considered cooking a ...