Camembert Crisp With Pear Confit
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Camembert Crisp With Pear Confit
  Pears    Confit  
Last updated 6/12/2012 1:11:59 AM. Recipe ID 39741. Report a problem with this recipe.
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      Title: Camembert crisp with pear confit
 Categories: None
      Yield: 1 Servings
 
      4 oz Camembert cheese
      1 c  Seasoned flour; ( flour
           -seasoned with salt &
           -pepper)
    1/2 c  Egg wash; ( beaten eggs)
      1 c  Finely chopped pecans
      1 oz (2 Tbl) Butter
           Pear Confit; ( recipe
           -follows)
           Field greens or mesclun;
           -(mixed baby greens) salad
           -for 2
           Grilled or toasted bread
           Balsamic or other
           -vinaigrette

------------------------PEAR CONFIT-----------------------------
      1 oz (2 Tbl) Butter
      2    Ripe pears; peeled & diced
      1 tb Sugar
      1 pn Cumin
      1 pn Cloves
      1 tb Dried cranberries;
           -(craisens)
      2 tb Apple-cider vinegar
 
  Posted in the Houston Chronicle from the Grange Restaurant...
  
  Preheat oven to 375 degrees. Dip cheese in flour, then in eggs, then
  in pecans. Heat butter in ovenproof skillet and brown cheese on both
  sides. Place skillet in oven until cheese turns soft, about 5
  minutes. Remove cheese from skillet and serve with Pear Confit, salad
  and very lightly grilled bread.
  
  Dress greens with a balsamic vinaigrette (1 part balsamic, 2 parts
  pure olive oil, 1 chopped shallot & 1 tsp brown mustard whisked
  together). Makes
        2    servings.
  
  Pear Confit: Heat butter in skillet until foamy; add pears & cook
  until brown. Add sugar & let caramelize 1 minute. Add cumin, cloves
  and cranberries. Add vinegar. Deglaze pan by stirring up browned bits
  from the bottom. Remove from heat. Serve with Camembert Crisp.
  




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Recipe ID 39741 (Apr 03, 2005)

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