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Pear Gravy Recipe

Pear Gravy Recipe


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Ingredients

  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup pear juice
  • 2 tablespoons dark rum
  • Kosher salt and freshly ground black pepper, to taste

Directions

Melt the butter in a large saucepan over medium heat. Once the foam subsides, stir in the flour and cook until light brown, about 2 minutes. Gradually add the chicken broth and pear juice. Simmer over medium heat until thickened, stirring frequently, about 10 minutes. Stir in the rum, and season with salt and pepper, to taste. Serve.

Nutritional Facts

Servings10

Calories Per Serving93

Folate equivalent (total)19µg5%


/>The Happy Pear: Recipes for Happiness />Inspiring ideas for vegan and vegetarian cooks />Simple family favourite recipes />Classic dishes with a vegan twist
1 ½ tbsp oil
1 onion
500ml vegetable stock
4 tbsp nutritional yeast
4 tbsp tamari/soy sauce
2 tbsp garlic powder (or 4 cloves of garlic, super-finely chopped)
A pinch freshly ground black pepper
3 tbsp cornflour
4 tbsp olive oil

Golden Glazed Turkey and Roasted Pear Gravy

This moist turkey will be the talk of your Thanksgiving table.

  1. Preheat oven to 350 degrees F. In roasting pan, combine onion, two-thirds of pear and 2 sprigs rosemary. Pat turkey dry sprinkle inside of turkey cavity with 1 teaspoon salt. Sprinkle outside of turkey with 1 tablespoon salt. Stuff with sage, remaining pear and remaining 2 sprigs rosemary. Tie legs together. Tuck turkey wings behind body. Place turkey on rack fitted into roasting pan add 4 cups water. Roast 2 hours.
  2. Meanwhile, whisk butter, Worcestershire sauce, soy sauce and 1 teaspoon pepper. Brush half of mixture all over turkey. If liquid in pan has evaporated, add 2 cups water. Roast another 30 minutes to 1 hour or until thermometer inserted into thigh reads 165 degrees F, generously brushing with remaining mixture every 15 minutes. Transfer turkey to cutting board let stand at least 20 minutes.
  3. While turkey rests, remove rack and rosemary sprigs from pan. Transfer contents of pan to blender or to large pot with immersion blender. Transfer 3 tablespoons fat from drippings back to roasting pan. Puree pear mixture until smooth, working in batches if necessary. If puree is less than 5 cups, add enough broth to reach 5 cups.
  4. Heat roasting pan on medium stir flour into fat until smooth. Cook 2 minutes, stirring often. Gradually stir in puree, whisking until smooth. Heat to simmering on high. Reduce heat simmer 5 to 10 minutes or until gravy has thickened, whisking often. Add 1/8 teaspoon salt. Serve turkey with gravy.

Nutritional Information (per serving): Turkey only: Calories 495 Protein 70g Carbohydrate 1g Total Fat 22g Saturated Fat 9g Sodium 990mg. Gravy, per 1/4 cup: Calories 44 Carbohydrate 5g Total Fat 3g Saturated Fat 1g Sodium 20mg.


Pear and Port Gravy

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Substitute pomegranate or grape juice for the port and red wine if you want to make this sophisticated gravy recipe sans alcohol.

Ingredients

  • 3 Tbs. olive oil
  • 1 cup chopped leek (white and pale green parts)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. finely chopped fresh rosemary
  • 1 1/2 Tbs. all-purpose flour
  • 1 1/2 cups Rich Vegetable Broth
  • 1 cup vegan tawny port
  • 1 cup organic pear juice
  • 1/2 cup dry red wine
  • 1 1/2 tsp. tomato paste

Preparation

1. Heat oil in large saucepan over medium heat. Add leek, garlic, and rosemary. Sauté 3 minutes, or until leek softens. Sprinkle flour over leek. Stir 3 to 4 minutes, or until flour starts to color.

2. Add Rich Vegetable Broth and remaining ingredients, and bring to a boil, whisking constantly. Reduce heat to medium-low, and cook 50 to 60 minutes, or until gravy is reduced to about 1 2/3 cups, stirring occasionally. Season with salt and pepper, if desired.


Multigrain pear bircher muesli

As finger-licking good as a jam doughnut but with fresh fruit, lots of grains, creamy yoghurt and the lush, velvety goodness of pear juice.

Serves 4
For the muesli
60g jumbo rolled oats
60g barley flakes
60g rye flakes
450ml pear juice, organic if available

For the topping
140g fresh pear
100g fresh blueberries
140g Greek yoghurt

1 Begin the day before you want to eat the muesli. Stir together the oats, barley and rye in a large bowl and pour over the pear juice. Stir well to mix in. Cover the bowl and leave to soak overnight in the fridge.

2 At breakfast time, grate the pears and stir into the soaked grains, then crush half the blueberries and spoon into four bowls, swirl through the yoghurt and top with the remaining blueberries.


  • 1 large red onion
  • 3 ripe Bosc pears
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • ⅓ cup grated Parmigiano-Reggiano
  • 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)

Fill a large bowl three-quarters full with water add a handful of ice cubes. Cut onion into 16 wedges, place in a strainer and lower into the water. Let stand for 20 minutes.

Preheat oven to 400 degrees F.

Halve and core each pear cut each half into 6 slices. Drain the onion wedges well and place them in a 9-by-13-inch glass baking dish along with the pear slices, 1 tablespoon oil, thyme, salt and a grinding of pepper toss to combine. Cover with foil.

Roast for 30 minutes, stirring twice.

Meanwhile, combine breadcrumbs and cheese in a small bowl. Drizzle with the remaining 2 tablespoons oil stir to combine. Remove the pan from the oven, sprinkle the crumb mixture evenly over the gratin, return to the oven and roast until the breadcrumbs are well browned, 20 to 30 minutes more. Let cool for 10 minutes before serving.

Note: We like to use the Ian's brand of coarse dry breadcrumbs, labeled &ldquoPanko breadcrumbs.&rdquo Find them in the natural-foods section of large supermarkets.

To make your own breadcrumbs:Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.


12 Delicious Recipes to Welcome Pear Season

Come fall, it feels like apples get all the glory, but for me it’s pears that truly signal the arrival of the season. I’ll take a sweet pear any day of the week. Pears, whether Anjou, Bartlett, or Bosc, are pretty irresistible eaten out of hand, but there’s also a whole lot you can do with them.

You may notice that pears are quite firm when you pick them up at the market. These pears actually ripen best off the tree, so they are harvested mature but not ripe. When choosing pears, they should be firm and give slightly when pressed. Avoid pears with soft spots or bruising. Once home, store pears at room temperature, and depending on the variety, they will ripen in a few days.

From smoothies and salads to baked goods and savory dishes, here are 12 ways to eat pears from morning until night.


Pan Sauce Gravy

Pan sauces and gravies are delicious concoctions that use the pan drippings from roasted meats to make a silky sauce that can accompany the meat. It's usually, and delectably, poured on top of side dishes like mashed potatoes or roasted vegetables. Easy to make, our pan gravy makes the best of the flavorful bits and juices remaining in the bottom of a pan after roasting a turkey, a chicken, a rack of pork, or a beef roast, amongst other delicious meat cuts. Just flour, stock, and butter, beyond the drippings, is all that's needed to make this succulent gravy.

All gravies are made with fat, liquid, and a thickening agent, usually flour. Once you've mastered our simple recipe, there are endless ways in which you can make gravy from your pan drippings, obtaining different flavors and textures. Butter is usually the fat used in making these types of preparations, but olive oil, margarine, or lard are also common depending on your dietary preferences. Cornstarch is often used in lieu of flour to cater to gluten-free diets, and stock, broth, and sometimes milk are used as the liquid. A splash of heavy cream is preferred by some cooks, to add body to the gravy. No matter which way you go, always whisk well and season the gravy to enhance the flavor of the drippings.

We made our gravy with the drippings from preparing a steak, but you can use the drippings from a roast. Before you start, be sure to scrape off all the bits from your roasting pan and skim off some of the liquid fat that might be on top.


What to serve with Pistachio Pear Tart

I have inhaled more than my fair share of this tart just as it is. Cut a wedge, pick up with hands and devour … yum!

However, when I’m sharing with others (which does happen on occasion), I will go to the effort of dressing it up a touch! A dollop of creme fraiche is a suitably sophisticated accompaniment, with a richer, more velvety mouthfeel than whipped cream and a tang that plays well against anything sweet.

Otherwise, whipped cream, vanilla (or other flavour) ice cream is perfectly good. Then top with the chopped pistachios. I like to chop it finely enough so you get some “dust” because I think it looks nice, but it’s entirely up to you!

This autumnal beauty is fit to serve for morning tea, afternoon tea, dessert after dinner, and everything in between. – Nagi x


    1. After roasting a turkey, chicken, or even turkey wings, pour the drippings in a measuring cup. If you don't have exactly 1 cup, read above on how to properly measure for the recipe.
    2. In a skillet, melt the butter. Sprinkle in the flour and whisk continuously until the flour is completely mixed in and starts to brown.
    3. Slowly pour in the drippings, then the chicken stock. Whisk continuously as you are pouring.
    4. Sprinkle in the sage, ground thyme, nutmeg, salt, and pepper.
    1. As you continue to whisk, you'll end up with a thick gravy. Pour into a gravy boat and serve immediately.

    RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.