Buttermilk Recipe
Spice Poached Rhode Island Pears and Apples, Brown Sugar Crumbs, Candied Hazelnuts
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Ingredients
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Fruit and Toppings
Method
Preparation Steps
- 1
Prepare the Poaching Liquid
In a large pot, combine 4 cups of water, 1 cup of brown sugar, 2 tsp of cinnamon, 1 tsp of nutmeg, and 1 tsp of vanilla extract. Bring to a simmer over medium heat.
- 2
Poach the Fruits
Peel and core the Rhode Island pears and apples. Add them to the simmering liquid and poach for about 15-20 minutes or until tender. Remove from heat and let them cool in the liquid.
- 3
Make the Brown Sugar Crumbs
In a bowl, mix 1 cup of brown sugar with 4 tbs of unsalted butter until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Allow to cool.
- 4
Candied Hazelnuts
In a skillet, toast 1 cup of hazelnuts over medium heat until fragrant. Add 1/4 cup of sugar and cook until the sugar melts and coats the hazelnuts. Spread on parchment paper to cool.
- 5
Assemble the Dish
Serve the poached pears and apples on a plate, sprinkle with brown sugar crumbs, and top with candied hazelnuts.