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viernes, noviembre 5

Pear Muscat Marmalade


Yields: 1 quart
Ingredients:
2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest

(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5- to 7- quart slow cooker insert; cover and place insert in slow cooker heating base. Cook on high for 9 to 10 hours. When it is ready, the mixture should be dark amber-brown with a sweet caramelized flavor.
(2) Using a whisk or masher, break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.
STOVETOP ALTERNATIVE:
(1) Add pear, apple, muscat dessert wine, sugar, tangerine juice, and tangerine zest to a 5-quart shallow sauce pan. Cook on medium heat for approximately 2 1/2 hours, stirring about every 20 minutes for first 2 hours of cooking. During last half hour, stir every 5 to 10 minutes to prevent sticking or burning. Timing may vary slightly depending on pan or temperature used. When ready, marmalade mixture should be a dark amber-brown color with a sweet caramelized flavor.
(2) Using a whisk or masher, slightly break up softened fruit pieces. Cool to room temperature. Store in air tight containers in the refrigerator up to two weeks.

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