4 tablespoons mild olive oil
1 lb. small whole shallots, peeled
2 lbs. lamb shoulder in 2 – 2½ inch chunks
2 tablespoons fresh ginger, minced
1 teaspoon ground cinnamon
¾ teaspoon saffron, crumbled into a cup of hot water
4 large firm Bosc pears, cored, quartered but not peeled
2 cups dry white wine
2 tablespoons unsalted butter
Coarse sea salt
Freshly ground black pepper
1.Heat 3 tablespoons of oil in a large skillet or heavy casserole.
2.Add shallots, and sauté until lightly browned.
3.Add lamb, and cook until browned all over.
4.Add just enough wine to cover (about 2 cups). Season with salt, pepper, ginger, cinnamon, and saffron.
5.Bring to a simmer over low heat and cover. Simmer for 45 minutes. If the sauce is thickening as desired, continue simmering covered until lamb is very tender, about another 30 to 40 minutes. If the liquids are not thickening, remove the cover before continuing to simmer. Cook an additional 20 to 30 minutes until the lamb is tender and the liquid is reduced by about three quarters.
6.Melt the butter and the remaining tablespoon of oil in another large skillet over medium heat.
7.Add pears cut side down and cook until cut sides have caramelized.
8.Place pears, skin-side up, on top of meat in the skillet or casserole. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart.
9.Serve immediately with couscous, rice or a small, spoon-able pasta like orzo.
1 cup plus 2 tablespoons all-purpose flour
½ cup (1 stick) plus 1 tablespoon chilled unsalted butter, diced
6 tablespoons powdered sugar
¼ teaspoon salt
6 tablespoons (¾ stick) unsalted butter,
4 large Bosc pears (about 1¼ to 1½ pounds), peeled, quartered lengthwise, cored
8 tablespoons sugar
2 large eggs
2 tablespoons all-purpose flour
¾ cup fresh cranberries (about 3 ounces)
3 tablespoons pear brandy or brandy
Sweetened whipped cream
1.Preheat oven to 375o.
2.Combine all crust ingredients in processor. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press dough evenly over bottom and up sides of an 11 inch diameter tart pan with removable bottom. Freeze until firm, about 15 minutes.
3.Pierce crust all over with toothpick. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 to 20 minutes.
4.Transfer to rack and cool. Maintain oven temperature.
1.Melt 2 tablespoons butter in heavy large skillet over medium heat. Add pears. Sprinkle 2 tablespoons sugar over. Sauté until pears begin to brown and soften slightly, turning occasionally, about 12 minutes. Cool pears.
2.Place pears, rounded sides up, on work surface (do not clean skillet). Cut pears into thin crosswise slices; press gently to fan slices of each quarter toward the bottom. Set aside on a flat surface.
3.Melt remaining 4 tablespoons butter in same skillet over low heat, whisking to incorporate pear juices left in skillet.
4.Whisk 4 tablespoons sugar, eggs and flour in large bowl to blend. Gradually whisk in butter mixture from skillet.
5.Combine ¾ cup cranberries and remaining 2 tablespoons sugar in processor and coarsely chop berries.
6.Stir cranberry mixture and pear brandy into egg mixture. Spoon cranberry mixture into crust, distributing evenly.
7.Using large knife blade, transfer pear quarters to crust, pointed ends toward center.
8.Bake tart until filling is set and top begins to brown, about 40 minutes. Cool tart on a rack. (Can be made 8 hours ahead. let stand at room temperature.)
9.Using small sharp knife, cut crust away from pan sides if necessary. Gently push up pan bottom to release tart. Place tart on platter. Garnish with addition cranberries. Cut tart into wedges and serve with whipped cream.
Recipe by Anna Gill
4 duck breasts
3-4 ripe pears, peeled, halved, cored, cut into ¼ -inch slices
1 10-ounce bag pearl onions, blanched, peeled, halved
1 tablespoons chopped fresh sage
¾ cup low-salt chicken broth
½ cup fig balsamic vinegar
1. Preheat the oven to 400o.
2. Using a very sharp knife, score duck skin in 1-inch-wide grid pattern without cutting into the flesh. Season breasts generously with salt and pepper.
3. Heat a dry large skillet over medium-high heat. Add duck breasts, skin side down and cook about 6 minutes. Transfer the breasts to a rack in a roasting pan and tent with foil.
4. Discard all but ¼ cup drippings from skillet. Heat drippings in the same skillet over high heat. Add pears and onions. Sauté until beginning to brown, about 5 minutes.
5. Stir in sage; season with salt and pepper. Transfer the pear onion mixture to bowl and cover to keep warm.
6. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced by hal, about 5 minutes. Season the glaze with salt and pepper. Cover and set the glaze aside.
7. Place roasting pan, without foil, into the oven for about 4 to 5 minutes. Remove from the oven and let the breast rest for at least 3 minutes.
8. Slice the breast on a diagonal into ½ inch slices and fan out on a large serving dish.
9. Spoon the pear and onion mixture around the edge of the serving dish hash among plates. Drizzle glaze over and serve.
Recipe by Anna Gill
Preparation time: 30 minutes
1½ teaspoons kosher salt
2½ teaspoon cinnamon
2½ teaspoon cardamom
30 grinds fresh black pepper (about 1 tablespoon)
2 teaspoons olive oil
4 ripe pears, peeled, cored and roughly chopped
2- 1 pound pork tenderloins
1. Combine salt, cinnamon, cardamom, pepper and oil in a sealable plastic bag, seal and mix well.
2. Place tenderloin in bag and manipulate until well covered with marinade. Marinate at least 3 hours or up to 12, in the refrigerator.
3. Place rack on second level from the bottom of the oven. Preheat oven to 500o.
4. Bring tenderloins to room temperature. Place in a baking disk. Roast in oven for 10 minutes. Turn the tenderloin over and roast for an additional 10 minutes.
5. While the pork is roasting, puree pears in a blender or food processor. Set aside.
6. Remove tenderloins to a platter. Slice into ½ inch slices. Top or surround with Pear Sauce and serve.
NOTE: This is works well with wild or “forbidden” rice
Recipe by Anna Gill
Makes 2 quarts
4 lbs. not quite ripe pears (Barletts work well)
5 cups cider or malt vinegar
1⅓ cups dark brown sugar
6 whole cloves
6 whole grains allspice
2 inch cinnamon stick
Rind of ½ lemon
Muslin spice/herb bag
1. Place the vinegar and the sugar in a enameled saucepan. Tie the remaining ingredients into the muslin bag and add it to the saucepan
2. Bring the contents of the saucepan to a boil and simmer for about 20 minutes, until syrupy.
3. Wash the fruit well. Peel, core and cut into eighths.
1. Place the pears into a large ceramic or glass bowl. Pour the syrup (and the spice bag) over the pears. Cover the bowl with a clean linen towel or cloth and set aside for 24 hours.
2. Drain the pears, returning the syrup to the enameled saucepan. Reheat the syrup and spice bag until it boils again.
3. Pour the syrup and spice bag over the pears again. Recover with the linen towel or cloth and set aside for a second 24 hours.
4. Drain the pears, putting the syrup back into the enameled saucepan, discarding the spice bag.
5. Place the pears into clean hot jars.
6. Bring the syrup to a boil again. Pour the hot liquid over the pears in their hot jars, and top off with at least ½ inch of the syrup. Seal the jars tightly. Store in a cool, dark place.
1. Add the pears to the simmering syrup, cover and cook until the fruit is tender.
2. Pack the fruit in the prepared, hot jars.
3. Cover and top off with ½ inch of syrup. Seal the jars tightly. Store in a cool, dry place.
Recipe by Anna Gill
1 lemon, juiced
1-2 quarts of cold water
4 large ripe pears
4 tablespoons honey
4 tablespoons of melted unsalted butter
6 tablespoons spicy dark rum
½ teaspoon freshly ground pepper
1. Make a lemon-water acidulated bath in a bowl large enough to hold the pears as well.
2. Peel pears, cut them in half lengthwise and remove all seeds and stem with a corer.
3. Place the pears in the lemon-water bath immediately (this can be done to this point hours in advance).
4. Mix the honey, butter and rum together and set aside.
5. Prepare the grill for medium heat.
6. Drain the pears and pat dry.
7. Place the pears rounded side down on the grill and grill for 4 to 6 minutes, depending on the size. Turn the pears over and repeat the process.
8. Place the pears on a serving dish and sprinkle with the freshly ground pepper
Recipe by Anna Gill
Makes one cake, 9 inch in diameter
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2½ cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
½ teaspoon salt
2 teaspoons baking powder
⅔ cup packed dark-brown sugar
1 cup unsulfured molasses
1 tablespoon freshly grated ginger
2 large eggs, room temperature, lightly beaten
1 large Bosc pear, peeled, cored and diced
1 additional Bosc pear
Confectioners’ sugar, for dusting, optional
Whipped cream, optional
1. Heat oven to 350 degrees.
2. Butter and flour a 9 inch spring-form cake pan. Set aside.
3. In a bowl, combine boiling water and baking soda. Set aside.
4. In a large bowl, sift together flour, ground spices, salt, and baking powder together. Set aside.
5. Cream the softened butter with an electric hand beater until it is light and creamy. Beat in the brown sugar and beat until the mixture is fluffy. Set aside.
6. Add the molasses and grated ginger to the brown sugar mixture, beating to combine. Add the baking-soda mixture, and flour mixture, combine.
7. Beat in eggs.
8. Stir in the diced pear.
9. Pour batter into prepared pan bake for 30 minutes, until the cake begins to firm up around the edges.
10 Meanwhile, peel, quarter and slice the second pear into thin slices.
11. After the initial 30 minutes of baking, remove the cake from the oven and gently place the pear slices in a starburst pattern.
12. Tent with tin foil and bake for another 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack.
13. Dust with confectioners’ sugar and serve with whipped cream.
Recipe by Anna Gill
Zest of ½ large orange, in strips
1 teaspoon peeled chopped fresh ginger
1 cinnamon stick, broken into two pieces
8 whole cloves
3 star anise pods
5 black peppercorns
1 cup red wine, a Chianti works well
1 cup ruby port
½ cup honey
¼ cup unsulfured molasses
Pinch of salt
6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored
Lite cream cheese, ricotta, crème fraiche or ice cream for serving.
1. Heat oven to 350◦.
2. Combine zest, ginger, cinnamon, cloves, star anise and peppercorns in an herb bag or a piece of cheese cloth and tie securely.
3. In a medium sized bowl, add the wine, port, honey, molasses and salt. Whisk the ingredients together well.
4. In a large oven to table baking or casserole dish, place the pear halves cut side up.
5. Pour the liquid mixture over the pears. There should be a sufficient amount to lightly cover the pears.
6. Nestle the spice bag into the liquid between the pears.
7. Cover the dish with foil, pinching it around the edges.
8. Cook in the prepared oven for approximately 45 minutes.
9. Turn the pears over and replace the foil as before. Cook for another 45 minutes.
10 Test the pears with a toothpick. The flesh should be soft to the touch, though it depends on how ripe they were before they went into the oven. If not sufficiently soft, replace the foil and return the dish to the oven for another 15 minutes.
11. Let the pears cool slightly.
12. Place two halves on each serving plate. Spoon a small dollop of lite cream cheese, ricotta, crème fraiche or ice cream in each cavity. Spoon a bit of the remaining liquid over the pears and serve.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.