Chorizo pasta / Perry roasted pears and whiskey cream

first_imgPrint Facebook Advertisement Previous article34 Clonile on Old Cratloe RoadNext articleHealthy eating seminar to promote a better you admin NewsChorizo pasta / Perry roasted pears and whiskey creamBy admin – April 22, 2010 554 Perry roasted pears and whiskey creamTHIS succulent and very sophisticated dessert blends the flavour of pear and perry with a decadent whiskey cream. Light but very full in flavour. WHAT YOU NEED6 ripe pears, peeled300ml perry1 star anise1 cinnamon stick 1 piece orange peelJuice of 1 lemon 2 tbsp honey 150ml double cream1 tbsp whiskeyWHAT TO DOPreheat the oven to 180°C/Gas Mark 4. Carefully scoop out the cores of the pears from the bottom of the fruit, taking care not to damage the outside – a corer is ideal. Coat the pears in the lemon juice and place upright in a baking dish. Put the perry, honey, spices and orange peel in a small saucepan and slowly bring to the boil, pour the mixture over the pears. Roast in the oven, basting occasionally, for 30 minutes or until tender. If the syrup starts to dry up during cooking, add a little hot water to the dish. To make the whiskey cream, whip the double cream until thick and fold in the whiskeyServe the pears warm, drizzled with the pan juices and accompanied by a generous spoonful of the whiskey cream. Chorizo pasta THERE is nothing like a quick and easy summer pasta dish and this is no different. Use a pasta that is small and bite-size but can hold some sauce. It makes it all the better.Sign up for the weekly Limerick Post newsletter Sign Up WHAT YOU NEED250g small bite-size pastaThick slices of smoked chorizo1 red or orange pepper2 courgettes350g mushrooms2 tbsp groundnut oil350ml creamWHAT TO DOCook you chosen pasta in boiling salted water until tender.Meanwhile, slice the chorizo about 1cm thick, the peppers and courgettes into large chunks and chop the mushrooms into quarters.Heat the oil in a large frying pan and add in the chorizo, cook for a few minutes then add the peppers and courgettes. Continue cooking and tossing the vegetables until they start to soften, finally adding the mushrooms.Drain the pasta then add it to the chorizo and vegetables, then pour in the cream and bring to the boil. Season with a little salt and black pepper and eat with crusty bread and a nice glass of your favourite ……! Linkedin Email WhatsApp Twitterlast_img

Leave a Reply

Your email address will not be published. Required fields are marked *