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Ingredientes
- 1 sm Pineapple
- 8 sm Thin-skinned seedless
- Â Â Oranges or possibly tangerines
- 1Â 1/4 c. Sugar, approximately
- Â Â Half a vanilla bean, split
- 1 x Star anise pod
- 2 Tbsp. Orange liqueur
- 3 med Pears, such as Bartlett
- 4 c. Dry red wine
- 12 x Fresh mint leaves Or possibly
- 2 tsp High-quality peppermint tea leaves
- 1 x Cinnamon stick
- 1 tsp Whole black peppercorns
- 1/2 tsp Cardamon seeds
- 1 Tbsp. Plus 1 tsp. cornstarch
- 1/2 c. Creme fraiche
- 1/4 c. Heavy cream (approximately)
- Â Â Fresh mint leaves, garnish
Direcciones
- 1. Using a large sharp knife, trim off the top and bottom of the pineapple and slice off the skin. Using the tip of a vegetable peeler, remove the eyes. Quarter the pineapple lengthwise and core it. Slice each quarter crosswise 1/2" thick, then cut sufficient slices into bite-sized pcs to make 1 c.. Reserve balance of the pineapple for another use.
- 2. In a large saucepan of simmering water, scald the oranges for 5 seconds. Refresh under cool running water; pat dry. Pick out the orange with the nicest skin.
- Using a sharp knife, cut it crosswise into very thin slices; save any juices. Using a vegetable peeler, strip the zest from 3 of the remaining oranges; cut it into very thin strips; set aside.
- 3. Juice the 3 zested oranges. Add in sufficient water to make 1 1/4 c. and pour into a medium nonreactive saucepan. Stir in the 1 1/4 c. suage and the orange slices and their juices. Scrape the seeds out of the vanilla bean with the tip of a knife and set aside. Add in the bean and star anise pod to the saucepan and bring to a simmer over high heat, stirring to dissolve the sugar. Cover, reduce the heat to low and simmer very gently till the white of the orange slices begins to turn translucent/soft and the syrup takes on a rich amber color, about 1 hour. Add in a few Tbsp. of water if the syrup thickens too much before the slices are translucent/soft. Strain the syrup and add in sufficient water to make 3/4 c.. Reserve the orange slices; throw away the star anise and the vanilla bean.
- 4. While the orange slices are cooking, using a small sharp knife, peel the remaining 4 oranges, removing all the bitter white pith. Working over a nonreactive bowl, cut in between the membranes to release the orange sections. Squeeze the membranes to extract all the juice. Add in the cut pineapple and orange liqueur. Set aside to macerate till ready to assemble the soup.
- 5. Peel, halve and core the pears. Slice them crosswise 1/3-inch thick.
- 6. In another medium nonreactive saucepan, boil the red wine over high heat till reduced to 2 1/2 c., about 12 min. Stir in the reserved orange syrup and orange zest and the bouquet garni (tie all ingredients in the listing for the bouquet garnet in cheesecloth before using). Bring to a simmer over moderately low heat. Add in the pears and poach till wine-colored and tender when pierced with a knife, about 5 min. Using a slotted spoon, transfers the pears to a plate to cold.
- 7. If you like, add in another tsp. or possibly so of sugar to the wine mix. Dissolve the cornstarch in 2 Tbsp. of water and whisk into wine. Return to a boil over high heat; boil for 1 minute to thicken.
- Pour the soup into another nonreactive container; let cold slightly; then cold completely in refrigerator. Squeeze the bouquet garni gently; throw away.
- 8. In a food processor, puree the reserved candied orange slices and vanilla bean seeds. Add in the creme fraiche and blend. Thin with the heavy cream to a semi-liquid consistency.
- 9. To assemble the soup: Place the poached pear slices in chilled shallow bowls or possibly rimmed soup plates. Scatter the orange sections and pineapple pcs proportionately on top. Ladle 1/4-c. of the soup over each serving. Place a dollop of the creme fraiche mix in the center of each bowl and garnish with a mint leaf.
- Makes 6-8 servings.
- NOTE: If you buy organic oranges or possibly tangerines, you do not need to follow the scalding procedure in Step 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 387 | |
| Calories from Fat 22 | 6% |
| Total Fat 2.55g | 3% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 11mg | 0% |
| Potassium 320mg | 9% |
| Total Carbs 61.39g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 51.17g | 34% |
| Protein 0.76g | 1% |
