Recipe: Curried Butternut Squash and Pear Soup
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INGREDIENTS:
1 (2 pound) butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon curry powder
1 teaspoon salt
4 cups reduced sodium chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
1/2 cup half and half
Directions
Preheat an oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash, and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender. Puree in batches until smooth. Return the soup to the pot, stir in the half and half, and reheat.
White Wine Poached Pears | Healthy Dessert Options! | Chef Vic Cuisine
Want to feel like you’re at the end of a fancy restaurant five-course meal, end your night with this recipe, and your night will be made! Hope you enjoy this healthier dessert option!
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Ingredients:
1 (750 mL) bottle white wine (Pinot Grigio)
1 cup (200g) granulated white sugar
4 cinnamon sticks
Seeds and pod of 1⁄2 vanilla bean
Zest, juice and rinds of 2 oranges
6 Bosc pears, peeled
1-2 cups (240-480mL) of water
2 cups (480mL) heavy cream
4 tsp (20mL) vanilla extract, divided
Fresh mint leaves for garnish
Method:
In a medium-sized pot, mix the wine, sugar, cinnamon sticks, vanilla bean (both the removed seeds and the empty pod), 2 teaspoons of vanilla extract, orange zest, orange juice and the orange rinds.
Peel the pears and cut them lengthwise. Use a melon baller or a corer to remove the seeds and core of the pears.
Place the peeled pear halves into the pot and add enough water to cover the tops of the pears until they are submerged.
Turn the heat to medium high (375°F (190°C)) and bring the wine mixture to a simmer.
Before covering the pot, place a small plate on top of the pears in the center of the pot to act as a weight to keep the pears from floating in the mixture to infuse the flavors. Cover the pot, reduce the heat to medium low (249°F (120°C)) and simmer for 15 minutes or until the thickest side of the pears can be easily pierced with the tip of a sharp knife or fork.
Once the pears are tender, carefully remove the hot plate used as a weight from the pot. Use a slotted spoon to remove pears from the poaching liquid and set aside in a large-sized bowl.
Strain poaching liquid through a sieve from the pot into a bowl, discarding the cinnamon, vanilla bean, and oranges. Pour this liquid back into the pot and heat over medium heat (350°F (176°C)), uncovered, for about 20-25 minutes or until it has reduced into a syrup-like consistency. Stir intermittently throughout this process, carefully monitoring the liquid.
Set aside 1⁄4 cup of the poaching liquid for later use.
Once you see the liquid reduce by about half its volume and start to rapidly boil, it has become a syrup. If you continue to cook it, you will end up with a hardened caramel instead of syrup.
Immediately remove the syrup from the heat once it is created.
Allow the pears and syrup to cool to room temperature.
Creating the Whipped Cream: Mix heavy cream, the reserved 1⁄4 cup of the poaching liquid, and the remaining 2 teaspoons of vanilla extract in a chilled bowl.
Use a hand mixer to beat the cream on high until medium to stiff peaks form.
Plating: Place the halves of the pears onto a serving dish. Drizzle the pears with the syrup and add a dollop of the whipped cream to each pear slice and garnish with fresh mint leaves.
Tips & Variations:
Make sure the poaching liquid does not stay on the heat too long or it will turn into a caramel. If that is your desired effect, heat the liquid between 26-30 minutes until a thick caramel forms. Pour caramel over the pears to create a “Candy Apple” result.
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TIMESTAMPS
0:00 Intro
0:40 Ingredients
2:06 Method
9:53 Results
11:15 Outro
Thai Red Curry IN 5 MINUTES! | THE HAPPY PEAR
This is definitely one to try, we used a special ingredient to get the colour and the flavours are amazing. Let us know what you think.
Written recipe:
All the best,
Dave & Steve.
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Chickpea Aubergine Curry | The Happy Pear Collab
So I teamed up with two of my great friends The Happy Pear to cook a recipe from their brand new book, Recipes for Happiness, it's a super tasty Chickpea and aubergine curry. it's super easy to make and it's so delicious. Once you're finished watching the video head over to their YouTube channel to see the other collaboration we did!
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