Frozen Yogurt With Poached Rum Raisin Pears Food

FROZEN YOGURT WITH POACHED RUM RAISIN PEARS

Steps:

• Combine 1/3 cup rum with pear juice and sugar in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat, add the raisins and pears, and simmer, covered, until pears are just tender, about 10 minutes. Remove the lid from the pan and using a slotted spoon, remove the pears to a plate. Boil the poaching liquid, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in the butter and the remaining tablespoon rum and return the pears to the pan. Serve over frozen yogurt.

MANGO-YOGURT-WHITE RUM SMOOTHIE

Steps:

• Combine mango, yogurt, nectar, rum and a few cups of crushed ice in a blender and blend until smooth and frothy. Sweeten with simple syrup, if needed. Divide among 4 glasses and serve.

PAN ROASTED BREAST OF PHEASANT WITH VANILLA AND PEARS

Steps:

• To cure the pheasant: In a large bowl combine the water, 1/4 cup each of sugar and salt, mixing to dissolve. Add the pheasant breasts, cover with plastic wrap and refrigerate overnight.
• To make sauces: In a large, non-stick skillet, heat 1 tablespoon of the butter over medium to medium-high heat. Add the shallots cooking until tender, about 3 minutes. Add the vanilla bean and seeds, white wine, cider, and cream. Bring to a simmer cooking until the liquids are reduced and thickened to sauce consistency, about 10 minutes. Add the ginger. Season with salt and pepper. Keep warm.
• In another saucepan, combine the red wine and the honey. Bring to a simmer over high heat cooking until reduced to coat the back of a spoon, about 15 minutes. Reserve.
• To cook the pheasants: Preheat the oven to 375 degrees F.
• In a large non-stick ovenproof skillet, add 2 tablespoons butter and melt over high heat. Season the pheasant with salt, pepper, and coriander. Add the pheasant skin side down, cooking until browned and well-seared, about 5 minutes. Turn over and transfer the pan to the lower rack of the oven. Cook until just about medium, about 6 to 8 minutes depending on the size of the pheasant breast. Carefully remove the hot pan from the oven. Allow to rest a couple of minutes before cutting.
• In another large, non-stick, skillet heat 1 tablespoon of the butter over high heat. Add the Anjou pears cooking until they just begin to soften slightly, about 2 minutes. Add two tablespoons of the sugar cooking while occasionally stirring until browned on the edges, about 4 minutes. Remove the pears and keep warm.
• To Serve: Position the rice pilaf mixture in a cylinder form in the center of each hot serving plate. Position the pear slices around the rice cylinder. Slice the pheasant on a bias to yield 4 or 6 thin broad slices. Stack the slices on top of the rice cylinder. Spoon the vanilla-ginger and red wine sauce artistically over and around the pheasant and on the plate. Sprinkle the dish with freshly ground black pepper and chives. Garnish with the vanilla bean and sprigs of chive over the pheasant. Serve immediately.

RUM POACHED PEARS RECIPE BY TASTY

Steps:

• Peel the pears and cut the bottoms out, but leave the stems intact.
• Mix the water, sugar, rum, and vanilla in a large pot. Set to medium heat.
• Add the pears. Cover with a lid and simmer for about 40 minutes, turning occasionally. Cook until soft and golden (this can take less time depending on the ripeness of your pears.
• Scoop out the pears and place upright on a dish. At this point you can cook the liquid longer until it becomes a syrup, or ladle a small amount directly onto the pears right away.
• Add optional ice cream.
• Melt some dark chocolate and spoon it onto the pear or your favorite toppings like nuts!
• Enjoy!

POACHED RUM RAISIN PEARS

Steps:

• Combine 1/3 cup rum with remaining ingredients in a 10-inch heavy skillet and bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until pears are just tender, about 10 minutes. Remove lid and boil mixture, stirring occasionally, until liquid is reduced to a syrup, 5 to 10 minutes. Stir in remaining tablespoon rum and serve warm or at room temperature.

CINNAMON PEAR FROZEN YOGURT

Steps:

• Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
• Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.