Contributed by: NAPSA
(NAPSA) - Sangria tastes great on its own, but when it goes to work poaching Chilean apples and pears, the result is an impressive dessert.
Gala, Fuji, Braeburn and Granny Smith are among the 40-plus Chilean apple varieties shipped fresh to the U.S. In addition to popular Bartlett, Bosc and D'Anjou pears, we can enjoy several kinds of juicy Asian pears from Chile.
Natural barriers such as the Andes Mountains protect Chile's fruit orchards from extreme weather. Apples thrive in the fertile Central Valley and, in pear-growing zones, temperature swings between night and day are just right to grow outstanding fruit. Thanks to these conditions, the season stretches from February to November for apples and January to April for pears-allowing plenty of time to sample different varieties.
For more information, visit www.cffausa.org.
Sangria Poached Apples and Pears
Peel and core the apples and pears; cut into wedges. In a small saucepan, combine wine, sugar and zest; bring to a boil over high heat. Reduce heat to medium-high; add apples and cook for 10 minutes. Add pears and cook until fruit is tender, about 5 minutes longer. Transfer to a glass bowl; cool to room temperature. Gently stir clementine sections into fruit; cover and chill. To serve: Spoon fruit and liquid into dessert dishes. Optional: Top with ice cream or sorbet.
Makes 6 Servings
Roasted Chilean Apples and Pears
Preheat oven to 450¡F. Melt jelly and butter. Place fruit in small nonstick baking pan. Drizzle with jelly mixture; toss to coat. Roast until just tender, about 10 minutes. Spoon over cake or ice cream and top with whipped cream, if desired.
Makes 4 Servings
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