Forelle Pears Anissette Recipes

Steps:

• In a mortar and pestle, or a resealable bag and rolling pin, crush anise pods and fennel and coriander seeds. Toast together in a skillet over medium-high until fragrant, about 1 minute. Divide between 2 quart-size glass jars, then divide vodka evenly between jars. Let cool completely. Screw lids onto jars, shake gently, and let stand in a cool, dark place 5 days.
• Strain vodka mixture through a fine-mesh sieve lined with cheesecloth; discard solids. In a small pot, boil sugar and 1 1/4 cups water just until sugar dissolves; add to strained vodka. Let cool completely, then refrigerate until cold, 1 hour. Divide among eight 8-ounce gift bottles. Bottles will keep in refrigerator up to 6 months. To serve, pour 1.5 ounces directly over ice, or add 1 part anisette and 3 parts cold water to a glass filled with ice.

Steps:

• Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside.
• Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl.
• Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat.
• Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet.
• Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven.
• Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C).
• Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust.
• Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin.
• Allow to sit 15-20 minutes, then serve warm.

Steps:

• Preheat the oven to 350 degrees. Fold four 12 X 18-inch sheets of parchment paper in half and cut to make 4 heart shapes about 5 inches larger in circumference than the pear half.
• Place a pear half near the fold and place a piece of cinnamon stick, vanilla bean, 2 pieces of ginger, one quarter of each of the raisins, and one quarter of the lemon zest on top of the pear. Drizzle with 2 tablespoons wine. Divide the butter into fourths and dot the tops of each pear.
• Fold the paper to enclose the pear and make small overlapping folds to seal the edges, starting at the curve of the heart. Be sure each fold overlaps the one before it so that there are no gaps. Repeat with the remaining pears.
• Place the packages on a baking sheet and bake for 40 minutes. The parchment will be golden brown and the pears will yield when pricked with a fork. Score the parchment in an X shape, peel it back, and serve.

Steps:

• Peel, core and quarter the pears. Cook in microwave for 3-4 minutes until pears are warm and becoming more translucent. While pears are in the microwave, mix sour cream, fruit sugar and anise until sugar is dissolved. Remove pears from oven and divide quarters among 4 remakins. Place a large dollop of the flavoured, sweetened sour cream over each serving. Note: Skins can be left on, if rushed, although skin may toughen somewhat.