POLENTA BUFFERTolfioow WITH CARAMEL PEARS
With around 70 calories a piece, pears can easily afford the caramel
FOR 4 PEOPLE:
1/2 vanilla bean
1 unwaxed lemon
2 large pears
140 g sugar
1 cinnamon stick
1/4 l milk
iodized salt
100 g polenta semolina
3 eggs
2 – 3 tablespoons clarified butter
1. Cut the vanilla pod lengthwise with a sharp knife and scrape out the pulp. Rinse the lemon in hot water, rub dry with kitchen paper and peel off a piece of peel approx. 5 cm long. Finely grate the remaining peel and squeeze the lemon. Set aside the juice and grated zest. Peel the pears, quarter, core and cut into thick wedges. Drizzle with 2 tbsp lemon juice.
2. Slowly caramelize 90 g sugar in a saucepan over low heat. Carefully deglaze with 200 ml of water and cook until the caramel has dissolved. Add the pears, vanilla pulp, vanilla bean, cinnamon stick and lemon zest strips. Steam the pears over a medium heat for 5 to 10 minutes until al dente, remove. Let the sauce boil down for another 5 minutes. Put the pears back into the broth.
3. Boil the milk with a pinch of iodized salt, grated lemon zest and 150 ml water. Sprinkle in the polenta while stirring. Simmer over low heat for about 10 minutes, stirring frequently. Let cool down. 4. Separate eggs. Using a mixer, beat the egg yolk and the remaining sugar until fluffy and stir in the polenta semolina. Beat the egg whites very stiff with a mixer and fold into the polenta-egg yolk mixture. 5. Heat the clarified butter in portions in a pan. Fry the dough into eight golden fritters. Serve with caramel pears and some caramel stock.
approx. 60 minutes – per portion approx. 430 kcal, E 11 g, F 15 g, KH 63 g, cholesterol 212 mg
Spices like ginger, chili or coriander get the metabolism going
INGREDIENTS FOR 4 GLASSES (A 400 ML):
200 g dried figs
1 kg ripe pears
500 g raw cane sugar
250 ml apple cider vinegar
100 g walnuts
1 piece of ginger (5 – 7 cm)
500 g red onions
2 tbsp sunflower oil
2 tsp each cumin
coriander, fennel and mustard seeds
2 – 3 small dried chili peppers
50 g currants
iodized salt
1. Cut off the hard stalks of the figs, halve or quarter the figs. Wash the pears, rub dry, quarter, core and cut into 3 to 4 pieces. Mix the pears, figs, sugar and vinegar in a bowl and let stand for 1 hour.
2. In the meantime, roughly chop the walnuts. Peel the ginger and chop finely with a sharp knife. Peel onions and cut into strips.
3. Heat oil in a saucepan. Add the spices and chili peppers to the hot oil and stir-fry for about 30 seconds. Add onions and sauté over medium heat for about 5 minutes.
4. Add the pear and fig mixture, currants, nuts, ginger and 1/2 teaspoon iodized salt and bring to the boil. As soon as the mixture boils, reduce the heat and let it thicken for about 30 minutes. Stir frequently, especially towards the end of the cooking time. Serve the chutney warm or chilled. It tastes particularly delicious with pan-fried meat, braised game such as rabbit or venison or duck.
TIP: Would you like to cook the chutney in advance? Then fill it to the brim in jam jars that have been rinsed with hot water. Close the jars tightly and place them upside down on a kitchen towel for 20 minutes. Once they are completely cool, store them in the fridge.
approx. 2 hours – per glass approx. 1060 kcal, E 10g, F 24g, KH 198g, cholesterol 0 mg
Yeast dough provides B vitamins: they are essential for strong nerves
FOR 4 PEOPLE:
300 g flour
1/2 cube fresh yeast (21 g)
1/2 tsp sugar
iodized salt
1 tbsp sunflower oil
200 g crème fraîche freshly ground
black pepper
40 g bacon, thinly sliced
100 g strong blue cheese (e.g. Roquefort)
2 small ripe pears
2 teaspoons lemon juice
4 – 6 sprigs of thyme
2 spring onions
1. Put the flour in a bowl, make a well in the middle and crumble in the yeast. Sprinkle sugar on top. Add 175-200 ml lukewarm water and mix with the yeast and some flour to form a pre-dough. Cover bowl with a kitchen towel. Leave the pre-dough to rise in a warm place for 15 minutes.
2. Add 1 teaspoon of iodized salt and oil to the risen pre-dough and the flour. Knead everything first with the dough hook of the hand mixer, then with your hands to form an elastic yeast dough. Cover and leave to rise in a warm place for another 45 minutes, until the dough has doubled in volume.
3. In the meantime, mix the crème fraîche with 1/2 teaspoon of iodized salt and plenty of pepper. Cut the bacon into strips. Crumble blue cheese. Wash, dry, quarter and core the pears. Cut into thin wedges and drizzle with lemon juice.
4. Preheat the oven to 250 degrees (convection: 225/ gas: level 5). Knead the dough on a floured work surface, divide into four portions and leave to rest for 5 minutes.
5. Roll out the pieces of dough lengthways and place on a baking tray lined with baking paper. Spread crème fraîche on top. Top with pear slices, bacon and cheese. Scatter thyme on top. Bake in the oven on the bottom shelf for about 10 minutes until crispy. Wash the spring onions, shake dry and cut into fine rolls. Scatter over the flatbreads and serve immediately.
approx. 30 minutes (without waiting time) – per portion approx. 570 kcal, E 19g, F 25g, KH 69g, cholesterol 66 mg
This ideal combination brings a lot of draining potassium: chestnuts and pears
FOR 4 PEOPLE:
200 g chestnuts
2 small, firm pears
1 shallot
4 tbsp butter
250 g risotto rice &
2 bay leaves
800 – 900 ml vegetable stock
1 tbsp rosemary needles
3 – 4 sprigs of flat-leaf parsley
Iodized salt
Pepper, freshly ground
2 small heads of radicchio lettuce
1 – 2 tbsp balsamic vinegar
1 tbsp maple syrup
80 g mascarpone
1. Peel the chestnuts and cook for about 10 minutes. Peel, quarter, core and chop the pears. Peel and finely dice the shallot. Heat 2 tablespoons of butter in a saucepan and sauté the diced shallots in it.
2. Stir in the rice and bay leaves until everything is coated in butter. Deglaze with a little broth, then add a little broth in portions, bring to the boil and simmer gently until almost no liquid can be seen. Stir occasionally and add broth.
3. After 10 minutes, stir in the chestnuts and pear pieces and continue to simmer for about 10 minutes. Pour in some of the hot broth from time to time and let it cook until the risotto is creamy but still has some bite.
4. Finely chop the herbs and stir into the risotto. Season with salt and pepper. Just before serving, wash the radicchio, shake dry and quarter with the stalk. In a large pan, melt the remaining butter. Briefly fry the lettuce all over. Season the salad with salt and pepper and drizzle with balsamic vinegar and maple syrup. Stir the mascarpone into the risotto. Serve the risotto with the fried radicchio.
approx. 45 minutes – per portion approx. 590 kcal, E 9 g, F 24 g, KH 80 g, cholesterol 6 mg
Freshly cut: Vitamin C from the pears strengthens the immune system
FOR 4 PEOPLE:
2 tsp maple syrup
2 tbsp balsamic vinegar
1 pinch iodized salt ground
black pepper
2 tbsp each hazelnut and olive oil
40 g Parmesan cheese
100 g rocket
4 medium-sized ripe pears
1 tbsp chopped hazelnuts
1. Mix the maple syrup, vinegar, iodized salt and pepper well. Beat in the oils vigorously. Grate the cheese coarsely. Wash the rocket, spin dry and cut off the hard stems.
2. Rinse the pears, wipe dry and cut crosswise into very thin slices. Arrange the pear slices in a circle on plates. Put rocket and cheese in the middle. Drizzle with the vinaigrette and sprinkle with the nuts.
approx. 25 minutes – per portion approx. 260 kcal, E 5 g, F 17 g, KH 21 g, cholesterol 8 mg
Pears are a poem! Not just for Theodor Fontane. In Germany, however, they are in second place behind apples when it comes to domestic pome fruit. Although they taste even sweeter than apples because of their low acidity – with the same sugar content. There are also different tastes: some love them aromatic, slightly spicy, with firm flesh.
Just like the “Alexander Lukas” variety, which gains in aroma through storage. The others rave about “Clapp’s darling” because the fruit is quickly overripe and therefore very soft and sweet. Depending on the variety, pears have differences in taste and appearance, but also similarities: e.g. B. the vitamin C content. They also provide a lot of folic acid (essential for growth and blood formation) and draining potassium.
