{"id":1225,"date":"2015-01-03T14:42:57","date_gmt":"2015-01-03T21:42:57","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1225"},"modified":"2016-01-30T05:17:57","modified_gmt":"2016-01-30T12:17:57","slug":"pears-in-red-wine-with-caramel-sauce-2","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/pears-in-red-wine-with-caramel-sauce-2.html","title":{"rendered":"Pears in Red Wine with Caramel Sauce"},"content":{"rendered":"<p><em>Oh so yummy! \u00a0The perfect fall dessert. \u00a0And save the caramel sauce left for ice cream. \u00a0One of those &#8220;fancy&#8221; desserts that isn&#8217;t really that hard &#8211; and you can event make it the day before. \u00a0<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>10 \u2013 12 pears, peeled, but not cored \u2013 they don&#8217;t have to be ripe.<\/li>\n<li>1 bottle red wine (750 ml)<\/li>\n<li>2c water<\/li>\n<li>1c sugar<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Trim bottom of pears so they stand up.<\/li>\n<li>Place pears in a large pan (or 2) on their sides.<\/li>\n<li>Add water, wine and sugar.<\/li>\n<li>Let simmer about 15 minutes.<\/li>\n<li>Turn the pears over.<\/li>\n<li>Simmer another 15 minutes or until quite soft.<\/li>\n<li>Remove with a slotted spoon and place in pan to cool.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center\"><strong>Caramel Sauce Oceania<\/strong><\/p>\n<p style=\"text-align: left\"><strong>Ingredients:<\/strong><\/p>\n<p>1 \u00bd c sugar<br \/>\n\u00bc c water<br \/>\n1 \u00bd c heavy cream<br \/>\n5 Tab unsalted butter, room temperature (1\/3 c)<br \/>\nPinch of Fleur de Sel (sea salt)<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Pour the sugar into a large saucepan.<\/li>\n<li>Stir in water.<\/li>\n<li>Bring to a simmer over medium heat, stirring to completely dissolve the sugar.<\/li>\n<li>Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.<\/li>\n<li>Remove from heat.<\/li>\n<li>Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.<\/li>\n<li>Stir in the butter and Fleur de sel.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> about 2 cup<\/p>\n<p><strong>To serve:<\/strong> Place a puddle of caramel on the plate and stand the pear on top of sauce. Serve with knife and fork.<\/p>\n<p><strong>Notes:<\/strong> If the caramel seizes, return the pan to medium heat until it melts again.<\/p>\n<p><strong>Source:<\/strong> Taste of the World &#8211; The Food and Flavors of Oceania Cruises<\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>Oh so yummy! \u00a0The perfect fall dessert. \u00a0And save the caramel sauce left for ice cream. \u00a0One of those &#8220;fancy&#8221; desserts that isn&#8217;t really that hard &#8211; and you can event make it the day before. \u00a0 Ingredients: 10 \u2013 12 pears, peeled, but not cored \u2013 they don&#8217;t have to be ripe. 1 bottle &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/pears-in-red-wine-with-caramel-sauce-2.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pears in Red Wine with Caramel Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[23],"tags":[67],"class_list":["post-1225","post","type-post","status-publish","format-standard","hentry","category-sweets-other","tag-vpwl-oct-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1225","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1225"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1225\/revisions"}],"predecessor-version":[{"id":2828,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1225\/revisions\/2828"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1225"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1225"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1225"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}