Chestnut And White Bean Puree With Guanciale And Caramelized Pear Recipes

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CARAMELIZED PEARS

After picking an abundant crop of pears, I was looking for new ways to enjoy them. A friend suggested warming them with butter and brown sugar. This tasty recipe was the result! We like them with vanilla bean ice cream, but plain vanilla or cinnamon are also quite delicious! -Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 3 cups.

Number Of Ingredients 5



Caramelized Pears image

Steps:

  • In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein.

1/2 cup packed brown sugar
1/4 cup butter, cubed
1/4 teaspoon ground cinnamon
4 cups chopped peeled ripe pears
Vanilla ice cream, optional

CHESTNUT AND PEAR STUFFING

Provided by Anne Burrell

Categories     side-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 14



Chestnut and Pear Stuffing image

Steps:

  • Coat a wide, straight-sided pan with olive oil and add the bacon. Bring the pan to a medium heat and let the bacon get brown and crispy.
  • Add the celery, onions and fennel and season with salt. Cook the veggies until they get soft and very aromatic, 8 to10 minutes. Add the rosemary and garlic and cook for 1 to 2 minutes more.
  • Toss in the chestnuts, cranberries and pears, and stir to combine. Add the wine and let it reduce by half.
  • Put the bread in a large mixing bowl and add the cooked veggie mixture to the bread. Stir to combine and douse the bread with half the stock. Use your hands to combine the bread, veggies and stock. Add more stock when/if needed to really saturate the bread. Season with salt and taste it to make sure it is delicious.
  • Use the stuffing to stuff a turkey or pork crown roast, or place in a roasting pan and bake for 35 minutes at 350 degrees F.

Extra-virgin olive oil
8 ounces slab bacon, cut into 1/4-inch dice
4 ribs celery, cut into 1/4-inch dice
2 Spanish onions, cut into 1/4-inch dice
1/4 fennel bulb, cut into 1/4-inch dice
Kosher salt
4 sprigs rosemary, picked and finely chopped
3 cloves garlic, smashed and finely chopped
8 ounces peeled chestnuts, coarsely chopped
3/4 cup dried cranberries
4 Anjou pears, peeled and cut into 1/2-inch dice
2 cups dry white wine
12 cups cubed crustless, stale sourdough or peasant bread
4 cups chicken stock, warmed

PURéE DE CHâTAIGNES (CHESTNUT PURéE)

Enjoy this rich and smooth chestnut purée alongside turkey or veal on Christmas Eve. In France, chestnuts are synonymous with the Christmas season

Provided by Amanda Nicolas - Associate editor

Categories     Condiment, Side dish

Time 50m

Number Of Ingredients 7



Purée de châtaignes (chestnut purée) image

Steps:

  • Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
  • Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
  • Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
  • Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.

Nutrition Facts : Calories 299 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

360g whole cooked vacuum-packed chestnuts
700ml whole milk
1-2 thyme sprigs
35g butter
2 shallots, sliced
1 tbsp crème fraîche
ground white pepper, to taste

WHITE BEAN AND CARAMELIZED ONION CALZONE

The calzone, like the pizza, is a crowd-pleaser, and a excellent vehicle for using up odds and ends in the fridge. This version, which is filled with lemony mashed white beans, caramelized fennel and onions, happens to be vegan. Full-flavored and soft-centered, it's not a traditional calzone but a delicious tart-like creation unto itself.

Provided by Melissa Clark

Categories     dinner, pizza and calzones, main course

Time 1h

Yield 2 servings

Number Of Ingredients 12



White Bean and Caramelized Onion Calzone image

Steps:

  • Remove the stems from the fennel bulb. Chop 2 tablespoons of fronds and save the remaining fronds for another use. Halve the bulb lengthwise, remove the core, and thinly slice each half.
  • Heat a large skillet over medium-high heat. Add 3 tablespoons oil, fennel bulb, onion and fennel seed. Cook, stirring occasionally, until vegetables are very tender and caramelized, about 25 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon pepper.
  • In a small bowl, mash the beans with 2 tablespoons oil, lemon zest, 1/2 teaspoon salt and 1/8 teaspoon pepper until they form a chunky puree.
  • Heat the oven to 500 degrees. Lightly oil a baking sheet.
  • Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Spread the bean mixture on half of the dough, leaving a half-inch border. Top with the fennel-onion mixture and sprinkle with fennel fronds. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
  • Transfer calzone to baking sheet. Brush the top with olive oil, and sprinkle with flaky salt. Bake until crust is golden brown and firm, 15 to 20 minutes. Let cool 5 minutes before serving with lemon wedges.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 32 grams, Carbohydrate 120 grams, Fat 39 grams, Fiber 26 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 1238 milligrams, Sugar 10 grams

1 large fennel bulb with fronds
5 tablespoons extra virgin olive oil, more as needed
1 large white onion, halved root to stem and thinly sliced
1 1/2 teaspoons fennel seed
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 3/4 cups cooked white beans, from a can or homemade
1/2 teaspoon finely grated lemon zest
All-purpose flour, as needed
1 8-ounce ball pizza dough, homemade or purchased
1/2 teaspoon flaky sea salt
Lemon wedges, for serving

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