Well, I was planning to share the winners of our “Pear Cheeeeeese!!!” photo contest in Russia today, but unfortunately Russia is still on its extended holiday for the New Year, so I wasn’t able to get the final photos. So those will be something to look forward to for next time!
Instead, here is a recipe from Germany for Savory Lentil Stew with Red Wine Anjou Pear. As you can tell from the beautiful photo, it is a delicious meal that will warm you up in this winter weather!
Savory Lentil Stew with Red Wine Anjou Pear
2 tablespoons oil
50 ml (about 1/4 cup) Noilly Prat (Vermouth)
400 g (14 oz) lentils
1 l (4 1/4 cups) vegetable stock (instant)
250 ml (1 cup) red wine
50 ml (1/4 cup) red wine vinegar
6 tablespoons maple syrup
4 USA Anjou pears
40 g (1 1/2 oz) dried cranberries
Chopped parsley for garnish
- Peel onion and dice. Heat 1 tablespoon oil in a pan. Add onions and steam until golden. Deglaze with Noilly Prat. Add lentils and stock. Bring to boil, cover and let lentils cook for 25-30 minutes until soft.
- Add red wine, vinegar and maple syrup to a pan and let it boil for 5 minutes. Peel pears and cook in stock 6-8 minutes until soft, while turning the pears from time to time.
- Clean leak, wash and cut in rings. Heat up remaining oil, add leek and let steam. Mix leek and cranberries, add to lentils and season with salt and pepper.
- Remove pears from stock and keep warm. Reduce stock by boiling on high heat. Season lentil stew with stock to sweet-sour. Arrange pears with lentil stew. Serve garnished with parsley and enjoy!
Serves 4. Preparation time approx. 45 minutes
With fall in full swing, the crisp autumn air makes evenings the perfect time to cozy up next to the fire and enjoy a delectable dessert. To add an international flavor, try one of these decadent recipes from Germany. Use the German names of each dish to expand your vocabulary and impress friends and family!
Steamed White Wine Amaretto Pear with Espresso Chocolate Sauce
Ingredients for 4 servings:
450 ml white wine (2 cups)
50 ml Amaretto (1/4 cup)
1 slice organic orange peel
4 USA Anjou pears
1 cinnamon stick
250 ml milk (1 cup)
1 small bag (2 g) espresso instant powder
1 tablespoon sugar
1 pinch of salt
150 g dark chocolate
- Boil up white wine with Amaretto and orange peel. Peal pears and remove stem. Use a kitchen knife to carefully cut out a small wedge-shaped piece of pear at the pear’s neck and then make a hole at the top of the pear with a skewer. Briefly soak the cinnamon stick in water to make it easier to chop. Cut the cinnamon stick into four pieces. Stick a piece of cinnamon into every pear in the hole that you made at the top. Add pears to the white wine stock and steam for 6-8 minutes. Let cool down in stock.
- Boil up milk with espresso powder, sugar and salt. Chop chocolate and dissolve in milk. Let chocolate sauce cool down to lukewarm.
- Remove pears from stock and serve them with espresso chocolate sauce.
Preparation time approx. 20 minutes + cooling time
Tip: Use stock for pear compote.
Ingredients for 4 servings
4 USA Anjou pears
50 g sugar (1 cup)
Juice of 1 lemon
3-4 tablespoons maple syrup
50 g walnuts
30 g dried cranberries
Mint to garnish
- Halve pears and remove core. Peel pears.
- Allow sugar to caramelize until golden brown. Add pears and briefly fold into caramel. Add lemon juice and maple syrup and allow the caramel to detach. While turning, cook pears in caramel for approx. 5 minutes.
- Chop walnuts, roast and mix them with cranberries. Arrange pear halves with caramel syrup and dredge with walnut-cranberry-mixture. Serve garnished with mint.
Preparation time approx. 20 minutes
Tip: Serve with vanilla sauce or ice cream as desired.
Köstlich (delicious)! Visit the recipe section of our website and peruse our Seasonal Pear Menu for more delicious pear dishes!