Reteta surpriza nr. 1/ Surprise recipe no. 1

In prima reteta cadou, este vorba despre: Para fiarta in vin. Vreau de la inceput sa va linistesc si sa va spun ca vinul dupa fierbere nu mai contine alcool, asa ca si copii pot manca. Pentru acest preparat aveti nevoie de:

  1. 2-3-4 pere

  2. Vin rosu 500ml

  3. In jur de 200g de zahar brun

  4. smantana pentru frisca 200ml

  5. aluat de foietaj

  6. Inghetata de vanilie (optional)

  7. Un baton de vanilie sau esenta de vanilie

De asemenea, un aspect foarte important de precizat, este ca, odata ce intra inghetata pe farfurie, preparatul merge deja mai spre vara, dar fiecare cum prefera.


Mod de preparare:


Pentru inceput, se decojesc perele, de preferat cu un peeler, si le taiati fundul ca sa poata sta in picioare, atat in oala, cat si pe farfurie.

Intre timp, in oala, se pun 150g de zahar brun si vinul rosu (dupa ce perele au fiert, vinul va fi lasat la fiert pana scade in cantitate, ca sa se transforme in sirop, asa ca daca considerati mai puteti adauga zahar). Daca perele nu sunt acoperite de vin in picioare, puteti sa le culcati pe-o parte astfel in cat sa se fiarba uniform. Perele trebuie sa fiarba in jur de 35-45 de minute sau pana ating o consistenta apropiata de perele din compot.

In timp ce perele fierb, va trebui sa va apucati de lucru la elementul crocant din farfurie. Se ia o foaie de foietaj peste care se presara, destul de generos, zahar brun. Incercati sa tasati zaharul, astfel incat dupa ce intoarceti foietajul pe cealalta parte sa nu cada zaharul. Dupa ce ati tasat zaharul, foietajul se taie in linii verticale cam de grosimea unui deget. Intre timp incingeti cuptorul la 180*C. Dupa aceea, dungulitele de foietaj se intorc pe partea cealalta unde repetati procesul cu tasarea zaharului. Apoi se presara putin zahar pe deasupra si se baga la cuptor.

Imediat ce ati bagat sticksurile la cuptor, ne apucam de urmatorul element din farfurie, si anume: Frisca. Smanatana pentru frisca se amesteca cu aproximativ 3 linguri de zahar brun. Smantana pentru frisca nu se bate pana ce devine efectiv frisca, pentru ca avem nevoie de ea mai mult ca un sos, decat ca o frisca. Dupa ce ati terminat frisca, aceasta se baga la frigider pana celelalte elemente sunt gata.

Dupa ce perele sunt gata, le scoateti cu mare grija din oala, ca sa nu le rupeti, si le puneti pe o farfurie ca sa se raceasca.

Vinul in care au fiert perele, se lasa la redus pana cand acesta incepe sa devina mai vascos, adica de consistenta unui sirop.

Acum ca toate elementele sunt gata, puteti incepe sa montati farfuria. Bineinteles ca am sa va las si de data aceasta o sugestie de plating, dar puteti sa va folositi creativitatea si sa creati ceva si mai uimitor. De asemenea, ar fi de preferat sa lasati perele si siropul sa se raceasca putin, inainte sa la puneti pe farfurie.


Spor la gatit si pofta buna!


This is the english version of the recipe:

The first gift recipe is about: Pear boiled in wine. I want to reassure you from the beginning and tell you that wine after boiling no longer contains alcohol, so children can also eat. For this dish you need:

1. 2-3-4 pears 2. Red wine 500ml 3. About 200g of brown sugar 4. cream for whipped cream 200ml 5. pastry dough 6. Vanilla ice cream (optional) 7. A vanilla stick or vanilla essence


Also, a very important aspect to mention is that, once the ice cream enters the plate, the preparation already goes towards summer, but everyone eats as they like.


Preparation:

For the beginning , peel the pears, preferably with a peeler, and cut their bottoms so that they can stand, both in the pot and on the plate.

Meanwhile, put 150g of brown sugar and red wine in the pot (after the pears have boiled, the wine will be left to reduce, to turn into syrup, so if you consider, you can add more sugar). If the pears are not covered with wine, you can lay them on one side so that they boil evenly. The pears should boil for about 35-45 minutes or until they reach a consistency close to the pears in the compote.

While the pears are boiling, you will need to start working on the crunchy element on the plate. Take a sheet of puff pastry over which sprinkle, quite generously, brown sugar. Try to press the sugar, so that after turning the puff pastry on the other side the sugar does not fall. After you have pressed the sugar, the puff pastry is cut in vertical lines about the thickness of a finger. Meanwhile, heat the oven to 180 * C. After that, the puff pastry strips will be turned to the other side, where you repeat the process of pressing the sugar. Then sprinkle a little sugar on top and put it in the oven.

As soon as you put the sticks in the oven, we start with the next element on the plate, namely: Whipped cream. Cream for whipped cream is mixed with about 3 tablespoons of brown sugar. Cream for whipped cream does not require beating until it actually becomes whipped cream, because we need it more as a sauce than as a whipped cream. After you have finished the whipped cream, put it in the fridge until the other elements are ready.

After the pears are ready, carefully remove them from the pot, so as not to break them, and place them on a plate to cool.

The wine in which the pears were boiled is left to reduce until it begins to become more viscous, more like the consistency of a syrup. Now that all the elements are ready, you can start assembling the plate. Of course I will leave you this time a plating suggestion, but you can use your creativity and create something even more amazing. It is also preferable to let the pears and syrup cool a little before placing it on the plate.


Bon appetit!


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