Red Wine Poached Pears

Elegant with both sweet and savory notes, red wine poached pears can accompany steak and seafood or work as a stand-alone dessert.
Red_Wine_Poached_Pears

Ingredients:

4 large Bosc pears, peeled and cored
1 bottle red wine (Merlot, Shiraz, or Cabernet)
3/4 cup sugar, only use if dessert application
3 star anise
1/2 lemon
2 sprigs Markon First Crop Rosemary, only use if a side application
3 cinnamon sticks
1 sheet parchment paper

Instructions:

Place all ingredients in tall pot with small diameter (so pears are covered with wine). Cut parchment paper to fit inside the pot; cover both wine and pears. Simmer 30-45 minutes. Remove pot from heat; refrigerate to cool. Serve.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.