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Riesling-Poached Pear with Caramel Sauce

Monday, July 1st, 2019

Share a silky, wine-poached pear with friends on a hot summer night. Both the pear and the luscious caramel-yogurt sauce can be prepared ahead, so dessert will be ready when you are. Pair with your favorite Temecula Valley Riesling or Sauvignon Blanc.

Ingredients
1 cup (250 ml) Riesling
1 cup (250 ml) water
6 tablespoons (3 oz/90 g) granulated sugar
½-inch piece of vanilla bean
1 ripe but firm Bartlett or Anjou pear

Caramel Sauce:
2 tablespoons brown sugar
2 tablespoons granulated sugar
2 tablespoons water
¼ cup (2 oz/60 g) plain whole-milk Greek yogurt, at room temperature
Small chunk of bittersweet chocolate, optional

Directions
In a small saucepan, combine the wine, water, sugar, and vanilla bean. Bring to a simmer over medium heat, stirring to dissolve the sugar. Peel the pear with a vegetable peeler, leaving the stem intact. Place the pear on its side in the simmering liquid. Spoon some of the liquid over the exposed pear. Cut a parchment round a little larger in diameter than the saucepan and place it over the pear, tucking the edges under the liquid to hold the parchment in place. Adjust the heat to maintain a gentle simmer and cook 10 minutes.

Remove the parchment and use 2 large spoons to gently turn the pear over without damaging the flesh. Recover with parchment, tucking the edges under as before, and continue simmering until the flesh is just tender when pierced, about 10 minutes longer. The pear will continue to cook as it cools. With a slotted spoon, transfer the pear carefully to a lidded container. Remove the vanilla bean from the poaching liquid. Simmer the poaching liquid until reduced to ½ cup (4 fl oz/125 ml). Cool completely, then pour it over the pear.

Cover and refrigerate for at least 8 hours or up to 1 day, turning the pear every few hours in the syrup.

Make the caramel sauce: In a small saucepan, combine the sugars and water. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer until reduced to 2-1/2 to 3 tablespoons, about 4 minutes. Do not reduce further or the caramel will be too sticky. Pour into a measuring cup and let cool 2 minutes. Put the yogurt in a small bowl and gradually whisk in the caramel. Cover and refrigerate until chilled.

To serve, cut the pear in half lengthwise. Core both halves with a melon baller. Put the halves, cut side down, on a work surface and thinly slice lengthwise, leaving the slices attached at the stem end. Using a spatula, transfer each pear half to an individual plate, maintaining the shape of the pear half. Press lightly on the slices to fan them. Spoon the caramel sauce alongside and drizzle about 1 teaspoon of the pear poaching syrup over the pear. If desired, use a rasp grater or other fine grater to grate a little bittersweet chocolate over all. Serve immediately.

Pairing Suggestions:

Baily Winery ~ 2017 Riesling – This cool and crisp white wine is perfect on a summer day, enjoy it poolside with friends and family!

Danza Del Sol Winery ~ 2017 Sauvignon Blanc – A mouthwatering balance of fresh fruit and acidity. Opens with aromas of white blossoms that lead to white peach, melon, and ripe citrus. Flavors include crisp apple and lime.

Hart Winery ~ 2016 Sauvignon Blanc – Citrus notes of guava and tangerine, a subtle herbal undertone and a clean peach finish.

Mount Palomar Winery ~ NV Riesling – The wine is fragrant with pear, guava, gardenia, and banana.  The taste is full with apricot, peach, tangerine, lychee, star fruit and guava.  

Recipe and photo courtesy of the Wine Institute of California

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Wine Country Recipe: California-Style Clam Bake

Thursday, August 16th, 2012

California-Style Clam Bake

(Courtesy of The California Wine Institute)

Serves 4 as a main course, serves 8 as an appetizer

No matter where you are in the world, this garlic-infused California-style clambake recipe will bring the spirit of The Golden State to you.  Celebrate California Wine Month this September with this light and classic seafood dish, which can be served as an appetizer or a main dish.

Pair with California Sauvignon Blanc or Rosé.  *See below for Temecula wine suggestions!

Ingredients:

3 tablespoons (45ml) olive oil
4 shallots, roughly chopped
4 cloves garlic, peeled and roughly chopped
1 cup (240ml) California Sauvignon Blanc or other crisp white wine
1 cup (240ml) chicken stock
2 pounds (900g) mussels
2 pounds (900g) clams
1 tablespoons (15ml) parsley, finely chopped

Directions:

– In a large stockpot, over medium-high heat, add the olive oil, shallots and garlic.

– Sauté for 1 minute or until the vegetables are slightly browned.

– Add the wine and chicken stock.

– Bring the liquid to a boil and cook for 3 minutes.

– Add the mussels and clams and steam for 7 minutes. Halfway through the cooking time, shake the pot several times.

-Remove from heat and pour mussel and clams into a large serving dish.

– Garnish with parsley.

– Serve immediately, accompanied by a fresh, rustic-style bread.

Image courtesy of Madaket Home

Pair with one of your local Temecula Valley wines!  Look for crisp and dry wines with a hint of effervescence —

Keyways Vineyard & Winery 2010 Fume Blanc

South Coast Winery Pinot Noir Rosé Sparking

Callaway Vineyard & Winery Winemaker’s Reserve Chardonnay

 

 

 

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