In a deep straight-sided, nonreactive saucepan,
combine water, sugar, lemon peel, vanilla bean pod
and seeds, and star anise. Bring to a boil over high
heat, stirring until the sugar is completely dissolved.
Meanwhile, peel pears, leaving the stem intact. Cut
just enough off the bottom of each pear to make it
flat, creating a stable base.
Reduce the heat under the poaching liquid to a
simmer and add the pears. It is okay to lay them on
their sides. Cook the pears, gently turning occasionally,
until just tender when pierced with a knife, about
6-9 minutes.
Let pears cool completely in the poaching liquid.
Remove from the pan and stand each pear upright
in a dessert glass.
Return the poaching liquid to the stovetop, bring to
a boil and reduce until it coats the back of a spoon.
Strain the sauce and set aside.
Add a scoop of ice cream to each pear and
drizzle the sauce over the top. Serve immediately.
Makes 4 servings.
6 cups water
2 cups sugar
2-3 strips lemon peel
1 Kirkland Signature
Rodelle vanilla bean,
split lengthwise
1 whole star anise
4 Bartlett or Anjou pears,
ripe but firm
1 pint vanilla ice cream
Vanilla Bean Poached Pears
Kirkland Signature/Rodelle Vanilla
Preheat oven to 350°F.
In a bowl, combine figs, pecans, brown sugar and
softened butter.
Cut phyllo sheets into thirds. For each roll, take one
third of each phyllo sheet, brush with melted butter,
place another on top, brush with butter, and place
another on top and brush with butter. Place about
1 tablespoon of filling on one side, fold in the edges
and roll. Brush with melted butter.
Place on a greased baking sheet and bake for about
20 minutes, or until golden brown.
In a saucepan, combine water, sugar and honeydew.
Bring to a boil, then simmer until the melon has
softened and the mixture has thickened. Lightly
brush the warm glaze on the rolls and spoon on top.
Makes 4 servings.
2/3 cup chopped fresh figs
1/2 cup chopped pecans
2 tablespoons
brown sugar
2 tablespoons unsalted
butter, softened
12 sheets frozen phyllo
dough, thawed
4 tablespoons unsalted
butter, melted
1 cup water
1/4 cup sugar
1 cup finely chopped
honeydew melon
Fig Rolls with Honeydew Glaze
Stellar Distributing/Mas Melons & Grapes
