with Spiced Pecans
1 cup sugar
2 cups Chateau Ste. Michelle Riesling or Chenin Blanc
1 cinnamon stick
Pinch ground cloves
Pinch freshly grated nutmeg
4 Bosc pears, peeled and cored, leaving stem in tact
Chateau Spiced Pecans, recipe follows
Place sugar, wine, spices and 2 cups water in non-reactive, heavy-bottomed sauce pot over high heat. Bring to boil. Decrease heat to a simmer and add pears; cover with a circle of parchment paper and a tight fitting lid. If pears aren’t completely covered in liquid, add enough water to cover them completely. Gently simmer until pears are soft when inserted with a tip of a knife. Remove from heat, transfer to refrigerator, and let them cool in their liquid.
When completely cool, transfer pears to individual plates. Place pot of poaching liquid over high heat; reduce to syrupy consistency. Drizzle over pears and garnish with spiced pecans.
1/2 cup sugar
1/2 teaspoon cinnamon
Good pinch kosher salt
Pinch cayenne pepper
1 egg white
1 Tablespoon water
1 pound whole pecans, almonds or walnuts
Preheat oven to 250°.
In small bowl whisk together sugar, cinnamon, salt & cayenne; set aside.
In medium bowl, whisk together egg white and water. Add nuts; stir to coat well. Sprinkle in sugar-cinnamon mixture; toss to coat. Spread out in a single layer on a sheet pan. Bake until nuts are baked through and completely crisp. Let cool.
Side Note: Nuts can be stored in tightly sealed container for 2 weeks.