People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
11/12/2008
Pear-chestnut gratin (Gratin de poires à la châtaigne)
Ingredients:
For 4 servings:
2-3 ripe Comice or similar pears
1 c. vacuum-packed peeled whole chestnuts*
1 vanilla bean
1/4 c. + 2 T raw sugar
juice of 1/2 lemon
2 eggs separated + 2 egg yolks
1 c. sweetened chestnut puree or cream*
1/2 c. heavy cream
2 T. unbleached white or chestnut flour
pinch salt
1 T. chestnut liqueur, Frangelico, or dark rum
Preheat the oven to 400 F. Choose pears that are perfectly ripe but not mushy. They should shine with juice when you peel them. Slice them in half, core and peel them. Slice the pears thickly into a medium gratin dish. Distribute the chestnuts among them. Sprinkle with 1/4 c. raw sugar and the lemon juice. Split the vanilla bean in half lengthwise and, using the tip of a vegetable peeling knife (the kind with a slot in it) scrape the seeds into the egg yolks. Nestle the pods among the pears and chestnuts. Bake the pears and chestnuts for 20 minutes. Drain off any juice in the dish and reserve in a small bowl or pitcher. Remove the vanilla pod.
Beat the egg whites with a pinch of salt until barely stiff. Beat the 4 yolks with 2 T. raw sugar until the sugar is dissolved. Beat in the chestnut puree, cream, 2 T. flour, and the liqueur or rum. If you use chestnut flour, press it through a sieve first to remove any lumps.
Gently stir a spoonful of the whites into the yolk mixture. Then fold in the remaining egg whites. Pour the mixture evenly over the pears and chestnuts. Return to the oven and bake for 20 minutes or until puffed and dark golden brown. Serve warm or cool, sprinkled with powdered sugar. Pass the reserved pear liquor at the table.
To dress up this delicious dessert, bake it in individual ramekins and serve it with slightly sweetened whipped cream and shavings of dark chocolate.
Chestnut puree and vacuum-packed chestnuts are available in fine food stores and some supermarkets. This dessert relies on the heavenly triumvirate of pears, chestnuts, and vanilla. It makes a welcome and refined change from the usual pies after Thanksgiving dinner.
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