With the upcoming Christmas holidays in sight I want to share some garnishes I often use in this period that are colorful, tasty and even easy to make at home. Presented in the picture are: a poached pear in red wine, apple poached in curcuma with cranberry marmalade and a stuffed mushroom. The best part is that you can prepare these garnishes in front so you don’t need to spend the whole evening in the kitchen when the whole family is at the dinner table. So far each time I served these the reactions were so nice and it are all flavors that most people will love. Hope you’ll try them out enjoy it!
Stay safe and stay healthy my friends!
Ingredients
4 stew pears (Gieser Wildeman)
2 apple
4 huge or 12 normal white mushrooms
1 bottle red wine
2 cups sugar
1 cinnamon stick
1 lemon
2 tbsp. curcuma
1 oval (banana) shallot
1tbsp chopped parsley
2 tbsp. Grated cheese
1 clove garlic
Salt and pepper
4 tsp cranberry marmalade
Equipment
1 Cutting Board
1 Knife
Oven
2 cooking pot
Preparation
THE MUSHROOMS
1. Take out the foot of the mushrooms and chop these into little cubes.
2. Slightly oil the outside of the mushroom and place the mushrooms upside down in a oiled oven tray.
3. Dice a shallot, a clove of garlic and a bit of parsley all together and mix with the chopped mushroom cubes.
4. Add the grated cheese to this mix, a tbsp of olive oil, salt and pepper and mix.
5. Fill the mushrooms with the mix.
6. Put under a grill or into a pre heated oven for about 10-15minutes.
THE PEARS
1. For this recipe you really need a special kind of stew pear, that can’t be eaten raw, known under the name Gieser Wildeman or Saint Rémy. I advice the Gieser Wildeman cause this one colors nicely deep red and the other kind doesn’t color that good. You need this special ‘stew’ pears cause a normal pear will vanish if you cook so long.
2. Take a rather high than wide cooking pot and fill up for 500 ml of red wine, and add 100 ml of water.
3. Add a small slice of lemon, a cinnamon stick and a cup of sugar.
4. Slice a small piece from the bottom of the pear so it can stand straight, then peel the pears but leave the stalk on, or as I do, peel until you’re 1cm from the top.
5. Put the pears into the cooking pot and poach just under the cooking point for about 45 minutes, turn the pears from time to time.
6. Turn off the fire and leave them in this wine mix to cool down and take in more taste and color.
7. Reheat the pears in the wine just before serving.
8. And the most important part, don’t throw away this wine mix but keep it for dessert. Serving this wine hot with a drop of rum is a delight on the end of your dinner or even for the day after while seated cozy in the sofa ;-)
THE APPLES
1. Take a wide cooking pot, cut half a lemon in some chunks, fill up the pot with 10 cm of water, add 1 cup of sugar and 2 tbsp. of curcuma.
2. Slice the apple in half, peel them and use a spoon to take out a round in the middle.
3. Place the apples in the pot straight after peeling.
4. Put the pot on the stove on a big fire or the highest electric stand, turn around the apples from time to time with a spoon and stir up the curcuma, soon as the water boils you count 1 minute and then you take the apples out with a spoon
5. Rinse for a second with cold water, place in a plate, if you make them in advance put away in the fridge covered.
6. Put a tea spoon of cranberry marmalade in the middle of the apple just before serving.
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