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Wednesday, November 25, 2015

Pears Stuffed with Ground Pork






Course Hors D'oeuvres and Appetizers
Prep. Time 30 mins
Cooking Time 20 - 25 mins
Yields 8 pears

8 Bosc or Anjou pears
1 lemon
8 oz (224 g) lean ground pork
2 tbsp (28.4 g) butter
1 egg
1/4 cup (28 g) grated Canadian Cheddar cheese
1 clove garlic, finely minced
1 tbsp (15 ml) chopped chives
1 tbsp (15 ml) grated ginger
1 Slice of sun-dried tomato, finely minced
3 tbsp (45 ml) balsamic vinegar
Salt
Pepper, to taste
3 tbsp (45 ml) orange juice
2 fresh tomatoes, seeded and diced
1/2 cup (112 g) whipping cream 35 %
1/2 tsp (2 ml) nutmeg


Instructions
 
Peel pears and rub with lemon to prevent discoloring. Cut top off pears and hollow out with a melon baller, removing pulp and core.

In a bowl, mix together ground pork, olive oil and egg. Add Canadian Cheddar cheese, garlic, chives, ginger, minced dried tomatoes and balsamic vinegar. Season lightly with salt and pepper. Fill pears with mixture and place in a ceramic or glass ovenproof dish. Add 1 cup (250 mL) water and orange juice. Cover and bake in a 325 °F (160 °C) oven for 15 to 20 minutes.

Remove pears and put cooking juices and diced fresh tomatoes through food processor. Add cream to puréed mixture and heat in a pan, cooking for 3 to 4 minutes, until thickened.

Gently reheat pears, place in dish and surround with tomato-cream sauce. Serve immediately.

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