Armagnac Spiced Pears From Château Lassègue

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Wanting for the best chilly-weather recipe to impress visitors and loved ones customers?  How about Armagnac Spiced Pears from the Château Lassègue Seillan family’s solution recipe? 


The Seillans relatives can trace their heritage back to the 15th century in the Gers region of France, where Armagnac is produced.  In 1857, Jules Seillan, Nicolas’ excellent-terrific-great-grandfather, created the viticultural map of Armagnac, which was adopted as the classification of the terroirs of the region.  Jules also cultivated the Armagnac grape versions.


Now the seventh technology of the family members to operate Château Lassègue, Nicolas’ spouse, Christina, explains: “We love making Armagnac spiced pears when the temperatures start out to fall and all-around the vacations.  It’s a little unexpected – not far too wealthy, and the Armagnac adds warmth. The spices and toasted hazelnuts are a fantastic complement to a glass of Lassègue, and this is a most loved way for us to conclusion the night.”


Christina Seillan’s Armagnac Spiced Pears

(Serves 4)

3 Bosc or Anjou pears

½ cup hazelnuts

12 oz. Greek yogurt

¼ cup sugar

Seeds of one vanilla bean, or 1/2 teaspoon vanilla extract

3 tablespoons Armagnac


See Also


Sea salt

Preheat oven to 350.  Place the hazelnuts on a baking sheet to toast for 8-12 minutes, or right until golden. Reserve to cool.

Slice the pears in ¼ inch slices, avoiding the main.

Location the sliced pears in a big skillet, adding drinking water to just touch the prime edge of the pears.

Sprinkle the sugar, seeds of the vanilla bean, a generous dash of cinnamon and nutmeg, and drizzle the Armagnac over the pear slices. Simmer on medium-small warmth for 15-20 minutes or until the pears are tender and most of the liquid is evaporated leaving a caramelized sauce, flipping the pears gently halfway by way of.

Meanwhile, grind the hazelnuts in a compact foods processor, or crush roughly with the base of a mug and reserve.  Stir a generous dash of cinnamon and nutmeg to the Greek yogurt to flavor, and distribute the spiced Greek yogurt in an even layer about four dessert plates.   Carefully set up the pear slices above the spiced Greek yogurt, sprinkle the crushed hazelnuts above the leading, and finish with a drizzle of the caramel sauce and a couple of grains of sea salt and serve with a glass of Lassègue Saint Émilion Grand Cru.


Kimberly Fisher

Kimberly Fisher is a Pursuitist contributor. As a freelance writer and on-digicam host, Kimberly has traveled the entire world and has posted in excess of 400 articles or blog posts in above 44 publications together with Sherman’s Journey, Huffington Post, Just Luxe, Luxurious Life British isles, eHow, Examiner, Meals Wine Travel Magazine, Luxe Defeat, NiteGuide, Ocean See, and United states of america Right now. Disclosure: Kimberly is employed by Remy Cointreau Americas.