PEAR AND RAISINS CRUMBLE

CAUTION! VERY HOT!

CARAMELIZED!!!

PEAR AND RAISINS CRUMBLE

This caramelized pear and raisins crumble is perfect for autumn season! It would be also a wonderful dessert for Thanksgiving! You won’t resist this incredible treat! Enjoy!

Preparation: 20 min; cooking time: 1 hour 20 min.

Serving 4

1 tbsp. salted butter

8 Bartlett pears, peeled, cored and diced

4 tbsp. golden raisins

3 tbsp. brown sugar

1 lemon, zest finely grated

1 tsp. cinnamon

½ tsp. ginger powder

½ tsp. vanilla extract

3 star anise pods

Crumble topping:

3 ½ oz. all-purpose flour (100 g)

2 ½ oz. brown sugar (70 g)

1 3/8 oz. almond powder (40 g)

1 3/8 oz. hazelnut powder (40 g)

2 ¾ oz. cold salted butter

Melt 1 tbsp. salted butter in a medium pot on medium-high heat and add the pears. Cook 3-4 minutes, until golden. Add the raisins, sugar, lemon peel and spices. Combine all the ingredients, reduce the heat to medium-low and cook 40 minutes, stirring often.

Preheat the oven to 400 F.

Prepare the crumble. Put the first four ingredients in a large bowl and combine. Cut the butter in little pieces and add it to the ingredients in the bowl.

Mix all the ingredients together and make a dough with your fingers.

Put the pears and raisins in a baking dish and top with the dough.

Bake 40 minutes or until golden brown.

Serve hot!

Bon Appetit!

SAUTEED SALMON WITH VEGETABLES

DELICIOUS VEGGIES!

EXCELLENT!

SAUTEED SALMON WITH VEGETABLES

Try this fantastic recipe! You will believe that you are in the South of France! The vegetables will melt in your mouth and the fish is very tender too. Drink a wonderful white wine from this region such as Viognier. Enjoy!

Preparation: 20 min; cooking time: 20 min.

Serving 4

4 fresh salmon fillets (about 2 lbs.) skin on

Flour to coat the fish

5 tbsp. olive oil

1 onion, chopped

4 stalks celery, peeled and chopped very fine

10 oz. mini San Marzano tomatoes, halved

12 caper berries, drained

¼ cup white balsamic vinegar

Salt and pepper

Put 2 tbsp. olive oil in a large sauté pan. Turn the heat on medium and cook the onion until it becomes pale gold, then add the celery. Cook 5 minutes until tender.

Add the capper berries and tomatoes and cook 1 minute. Season the vegetables with salt and pepper. Set aside.

Season the fish with salt and pepper and coat with flour. Warm 3 tbsp. olive oil in a large frying pan on high heat. Add the salmon and cook 5 minutes. Turn the fish over and cook 2 minutes.

Turn on the heat on medium and warm up the vegetables. When simmering add the fish and vinegar. Let the vinegar bubble and coat the fish with the sauce. Cook 2 minutes and serve.

Bon Appetit!

French Recipes and Cuisine