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GEORGE'S RECIPE of THE MONTH.
Recipe_nov12
George_jr
George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
Ingredients
4 Bosc pears (about 2 pounds), peeled and cored
4 Anjou pears (about 2 pounds), peeled and cored
6 tablespoons pomegranate molasses
2 tablespoons fresh pomegranate seeds
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons tapioca
3/4 cup brown sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
Flour, for dusting
Dough for one 9-inch pie crust
Preparation
Print
1 - Preheat oven to 425 degrees. Quarter 6 pears. In a large skillet over medium-high heat, bring 3 tablespoons molasses to a boil. Let simmer about 2 minutes, until molasses thickens. Arrange half the quartered pears in a single layer in skillet. Sprinkle 11/2 tablespoons butter over pears. Cook, turning occasionally, until pears are well caramelized on all sides (but not cooked through), about 5 minutes.
2 - Scrape pears and molasses into a bowl. Add tapioca and toss to combine. Repeat cooking process with remaining molasses, butter and quartered pears. Add second batch of pears to bowl; combine.
3 - Thinly slice remaining pears and add to bowl. Stir in sugar, ginger, pomegranate seeds and salt. On a lightly floured surface, roll out pie crust into a 12-inch circle. Place crust in 9-inch pie plate. Scrape pear filling into crust.
4 - Crimp edges to seal. Place pie on a foil-lined, rimmed baking sheet.
5 - Bake for 15 minutes; reduce heat to 350 degrees and continue baking until crust is dark golden and pears are tender when pricked with a fork, about 45 minutes more. Let cool for 30 minutes before slicing.
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