Mascarpone is already fantastic on its own, just as it is. Still, having a few simple – yet elegant – recipes for it will make you feel fancier about yourself and raises your overall sexiness. Caramelized balsamic pears with mascarpone on crostini - this is one of those versatile entries that would be equally fit on a picnic, as an appetizer to a meal, or for a light dessert.
The caramelization of the pears can be aided by sprinkling a handful of sugar over top. Of course you may consider peaches, nectarines, or apricots, but remember before caramelizing that you want to take out as much of the liquid as possible from the fruit. Caramelizing food, as with searing it, is a dry fry technique.
Caramelization, as it happens, is the reaction that occurs as water molecules are drawn out of sucrose through evaporation, and high temperatures are reached within the component sugars. You can caramelize something even if it’s juicy to start with, but you might end up with a syrup. And, since you’ll be burning off the water anyway, the process will be much quicker if you remove the excess liquids before putting it in the pan.
The caramelization of the pears can be aided by sprinkling a handful of sugar over top. Of course you may consider peaches, nectarines, or apricots, but remember before caramelizing that you want to take out as much of the liquid as possible from the fruit. Caramelizing food, as with searing it, is a dry fry technique.
Caramelization, as it happens, is the reaction that occurs as water molecules are drawn out of sucrose through evaporation, and high temperatures are reached within the component sugars. You can caramelize something even if it’s juicy to start with, but you might end up with a syrup. And, since you’ll be burning off the water anyway, the process will be much quicker if you remove the excess liquids before putting it in the pan.
 |
| just get some color on that fruit |
After drying out your fruit as best you can on paper towels, get your frying pan hot over medium / medium high heat. Place your fruit in the pan and let it cook for a bit, before pouring over your balsamic vinegar. As that begins to bubble away, sprinkle a bit of sugar (brown for sticky fruit!) over the fruit and turn them over.
You can sprinkle a bit more sugar here before turning them back over. They should start to become dark and syrupy. When you see that the sugar has melted and the fruit looks shiny, take the slices out and put them on a plate to cool. You can use them warm, or leave them in the refrigerator for nice chilled slices. The texture is quite different but delicious either way.
You can sprinkle a bit more sugar here before turning them back over. They should start to become dark and syrupy. When you see that the sugar has melted and the fruit looks shiny, take the slices out and put them on a plate to cool. You can use them warm, or leave them in the refrigerator for nice chilled slices. The texture is quite different but delicious either way.
The mascarpone, as we have already confirmed, is good as it is, but let’s take it up a notch. Add either a bit of honey, Grand Marnier (or similar liqueur), or lemon juice to the cheese and stir until well blended. Toast your thinly cut bread, scrape some of the mascarpone mix over it, and finish by placing a couple slices of caramelized fruit on top – magnificent.
No comments:
Post a Comment