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We made the most delicious Meal for Christmas Eve and it was so easy! If you are planing on having a dinner for New Years, this is amazing!
We BBQ a pork tenderloin with the cherry Cabernet sauce, and then use the same sauce, but sweeten it for the poached pear dessert.
You will need the following items to make this recipe
- Bartlett Pears, 1/2 a pear per person
- Fresh Rosemary sprigs ( 3)
- 1 lemon
- 2 jars of tart Cherry juice from Trader Joes
- 1 package of dried cherries from Trader Joes
- 1 bottle of Charles Shaw or any inexpensive Cabernet Sauvigon
- Pepperidge Farm puff pastry ( 1 box will do 6 pears)
- Cut out a stencil of a pear from cardstock, it should measure about 6.5″ tall with the stem x 4.5″ wide at the bottom (see image attached)
- Pork Tenderloin
- Herbs de Provence
For the pork tenderloin, just rub with olive oil and the herbs and BBQ until it reaches 145 degrees ( we do this long after the pears have poached and finished )
Poached pears on a puff pastry base served with vanilla ice cream and sprinkled with cinnamon:
- Peel and cut the pears in half, leaving the stem on one half
- Cut out the core where the seeds are with a small baller, also scrape out the stem that comes down to the core
- Pour the two jars of cherry juice and the wine into a large pan, add the three sprigs of rosemary and the zest of the entire lemon
- Add 1/2 of the bag of dried cherries into the juice solution
- Add pears and bring to a low boil, simmer for several hours turning occasionally until they have absorbed lots of the liquid and look rather red
- Remove pears from the juice solution and let them cool
- After letting you puff pastry thaw, open it up and cut three pear shapes out of each sheet
- Place each pear in the center of the pastry
- Bake per the instructions on the box or until golden brown
While the pears are baking, boil the juice and reduce to a thickened sauce, the lemon actually acts as a pectin and will help to thicken the sauce, if you need to make it thicker, you can add a few teaspoons of corn starch with water and add this, you want it to be the consistency of syrup.
It is also optional to add a few teaspoons of sugar to the sauce to sweeten it up to your liking.
Once you remove the pears from the oven, glaze them with your sauce and add a few of the cherries to the top.
Serve warm with vanilla ice cream sprinkled with a little cinnamon.
Let me know if you try this, you will not regret it!