by patriceinil » Tue Nov 08, 2016 1:48 am
Serves: 6
Ingredients:
1 TBS Butter
1 1/2 Lbs Thinnest Green Beans, trimmed
1 Large crisply ripe Bosc or other Pear, peeled, cored, quartered lengthwise and sliced thin lengthwise
1/4 Cup Dry White Wine
1/4 Cup Water
Salt and Pepper to taste
1 1/2 TBS chopped fresh Tarragon
1/2 Cup Heavy Cream
Directions:
Heat the butter in a medium sized heavy saucepan over medium heat.
Add the green beans and pears, toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4-5 minutes.
Remove the cover, season with salt pepper and tarragon. Stir in the heavy cream.
Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.
Note: The chef used a Red Pear in the demonstration and the dish was wonderful.
Serves: 6
Ingredients:
1 TBS Butter
1 1/2 Lbs Thinnest Green Beans, trimmed
1 Large crisply ripe Bosc or other Pear, peeled, cored, quartered lengthwise and sliced thin lengthwise
1/4 Cup Dry White Wine
1/4 Cup Water
Salt and Pepper to taste
1 1/2 TBS chopped fresh Tarragon
1/2 Cup Heavy Cream
Directions:
Heat the butter in a medium sized heavy saucepan over medium heat.
Add the green beans and pears, toss to coat. Stir in the wine and water. Cover partially and cook over low heat until the pear is very tender, 4-5 minutes.
Remove the cover, season with salt pepper and tarragon. Stir in the heavy cream.
Cook over high heat until the cream begins to evaporate and the sauce thickens and begins to coat the beans, about 4 minutes. The pears will melt into the sauce and cling to the cooked beans. Serve very hot.
Note: The chef used a Red Pear in the demonstration and the dish was wonderful.
