Pear with ginger and parsnip, stewed in wine
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The Black Sea coastal strip is the historical homeland of the Pontic Greeks, and from 657 BC onward, their agricultural and trading colonies carried on the Hellenic legacy of philosophers, writers, and architects. It is now well known that wild-growing dishes were popular. Pears are one of the fruits that originated in this region and immediately became a part of the daily diet, alongside plant foods. Culinary traditions, closely intertwined with the preferences of other peoples, such as the Scythians, remain alive to this day.
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Recipe:
Combine 2 quartered Beurre Bosc pears and 3 sliced parsnips in a deep frying pan. Add 1/2 cup white wine and chicken broth, 2 tbsp (30 g) butter, juice of 1 lemon, a few slices of ginger, 1 bay leaf, a pinch of sugar and crushed dried cayenne pepper.
Partially cover and simmer until the liquid has evaporated and the pears are browned (about 20 minutes). Add a little water and stir. Serve with duck, duck liver, or other poultry.
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