Poor pears don't give their lives so that we just eat them as is.
Millions of lectures, blanquilla or lemon trees are uprooted from their trees each year with no other culinary use than to remove the skin and stick a bite out of them.
Which is very good, but perhaps the time has come to vindicate the many uses of this fruit in the kitchen.
To do justice to the gastronomic possibilities that this fruit offers us, in today's video we show how to integrate it into three different dishes: a pear salad with Manchego cheese, a roasted chicken with pears and, finally, pears with mascarpone and granola.
Pears of the world, your well-deserved moment of prominence has arrived!
PEAR AND MANCHEGO SALAD
Ingredients
For 2 persons
1 lemon pear
Mixed lettuce leaves
25 g of Manchego cheese
1 tablespoon of honey
2 sprigs of fresh rosemary
3 tablespoons of extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons of hazelnuts
1 tablespoon grated lemon peel
Salt
Pepper
Preparation
Heat the honey and rosemary with a tablespoon of water.
Bring to a boil, keep on the fire for 30 seconds, remove and let it infuse.
In a frying pan with a little oil, toast the hazelnuts until they are golden brown.
Reserve, let cool and chop them coarsely.
Mix the chopped hazelnuts with the grated lemon peel, salt and pepper.
In a jar with a screw cap, mix the oil with the balsamic vinegar and shake to emulsify a vinaigrette.
In a bowl, dress the salad leaves with the vinaigrette for a few minutes.
Put the salad on a plate, place a few slices of pear, then Manchego cheese and finish with the chopped hazelnut and the infusion of honey and rosemary.
ROASTED CHICKEN WITH PEARS
Ingredients
For 4 people
1 duck, chopped (if you can't find duck, you can make it with chicken)
4 lemon pears
2 sweet onions
2 leeks, chopped
2 carrots
2 tomatoes
1 bunch of herbs
1 glass of cognac
2 garlic
2 tablespoons of almonds
2 Maria cookies
1 tsp flour
Oil
Salt
Pepper
Water
Preparation
Cut the onions, carrots and leeks into similar sized pieces.
Reserve.
Peel, flour and fry the pears in olive oil back and forth.
Reserve.
Peel, gin and dice the tomato.
Book too.
Generously season the chicken and brown it in a casserole (it can also be done with duck).
Reserve the chicken and add the vegetables.
When they are golden, add the tomato.
When the tomato has reduced, add the chicken and the cognac and flambé.
Add water to cover the chicken and add the bundle of aromatic herbs.
When the chicken is tender, add the fried pears.
Let everything cook together and the sauce to reduce.
Meanwhile, make a mince with the garlic, almonds and cookies and add it towards the end of cooking to finish binding the sauce.
PEARS WITH MASCARPONE AND GRANOLA
Ingredients
For 2 persons
2 conference pears
2 tablespoons of mascarpone
2 tablespoons of raw almonds
2 tablespoons pumpkin seeds
2 teaspoons of brown sugar
2 teaspoons of rolled oats
1 tablespoon of sesame seeds
2 teaspoons white sugar
Oil
Salt
Preparation
Heat the oven to 190 degrees.
Cut the pears lengthwise, brush them with two teaspoons of oil and place them belly down on a baking sheet covered with parchment paper.
Bake the pears for about 20 minutes, remove them from the oven and let them warm.
Mix the almonds, pumpkin seeds, brown sugar, oats, a pinch of salt and two tablespoons of oil.
Bake the mixture until golden brown, stirring occasionally.
Remove from the oven and add the sesame seeds.
Mix the mascarpone and white sugar with some rods.
Serve the mascarpone in a bowl, put the pear on top and finish with the
crumble
.