Spiced Pear Risotto Recipes

SPICED PEAR RISOTTO

Steps:

• In a large saucepan, heat broth and keep warm. In a Dutch oven, saute the onion, red pepper and garlic in butter until tender, about 3 minutes. , Add the rice, five-spice powder and cayenne; cook and stir for 2-3 minutes. Reduce heat to medium; add cider. Cook and stir until all the liquid is absorbed. , Add warm broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. (Cooking time is about 25 minutes.) , Add the pear, 1/4 cup cheese and pepper; cook and stir until heated through. Sprinkle with remaining cheese. If desired, top with chopped chives.

SPICED MUSHROOM RISOTTO

Steps:

• Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.
• Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.
• Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.
• Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

PEAR AND RICOTTA BLINTZES WITH SPICED MAPLE-BUTTER SAUCE

Steps:

• For sauce:
• Whisk all ingredients in heavy small saucepan over low heat until butter melts. Cool until slightly thickened, whisking occasionally. (Can be made 3 days ahead; chill.)
• For crêpes:
• Blend milk and eggs in blender until smooth. Add flour, butter, sugar and salt; blend until smooth batter forms. Chill 1 hour and up to 2 hours. Reblend for 10 seconds before using.
• Heat nonstick skillet with 8-inch bottom over medium-high heat; brush with oil. Pour scant 3 tablespoons batter into skillet. Rotate and shake skillet to spread batter over bottom. Cook until crêpe is brown at edges and appears dry on top, about 20 seconds. Turn crêpe over. Cook until brown spots form on bottom of crêpe, about 12 seconds. Turn crêpe out onto paper towel; cover with paper towel. Repeat, making about 26 crêpes and brushing skillet occasionally with oil. (Can be made 1 day ahead. Wrap; chill.)
• For filling:
• Mix currants and rum in small bowl; let stand 15 minutes. Melt butter in large skillet over medium-high heat. Mix in pears and 1/4 cup sugar. Cook until pears are tender and brown, stirring often, about 10 minutes; cool.
• Beat cream cheese, eggs, peel, vanilla and 1/4 cup sugar in bowl. Beat in ricotta cheese; stir in pear and currant mixtures. Chill at least 1 hour and up to 1 day.
• Preheat oven to 375°F. Butter 15x10x2-inch glass baking dish. Place 1 crêpe, spotted side up, on work surface. Shape 1/4 cup filling into 3-inch-long log in center of crêpe. Fold bottom of crêpe over filling. Fold in sides; roll up. Place seam side down in prepared dish. Repeat with remaining filling and crêpes.
• Cover dish with foil. Bake blintzes until thermometer inserted into center of filling registers 160°F to 170°F, about 45 minutes. Place 2 blintzes on each plate. Whisk sauce over low heat until just warm and smooth. Serve blintzes with sauce.

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.

SPICED PEARS

Steps:

• Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
• In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
• Drain pears, add to pot and bring to a rolling boil.
• Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
• Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.