Sunday, January 1, 2012

Salt Roasted Pears with Cajeta



A few days before each new year rolls around, I always get the urge to do a retrospective review of the year, but when I finally sit down to the task, I always find that I'd much rather just leave the past year to the past and look forward to what's coming next. This 'onward' sentiment was particularly strong this time around with regards to the passing of 2011. For me, this past year has felt a lot like the middle section in any trilogy--not as much excitement or change as the previous year and just a lot of set-up waiting for more action in the next year. After 2010, which saw crazy changes and drama, 2011 in comparison was much less exciting: just a lot of chugging along and trying to figure out what "normal" life should be.


...not that I've managed to hit upon "normality" yet! (and not sure I ever want to!) But, I am very much looking forward to leaving 2011 and all of its stalled uncertainty and unanswered questions and stagnancy behind and having much, much more excitement and progress in 2012.


Don't get me wrong though--2011 wasn't uninteresting and dull! In fact, I got to meet a lot of wonderful new people and see plenty of new places, so I guess I really shouldn't be complaining. :) (2011 recap at the end of this post.)

To round out the year and kick off the new one, I turned to this simple but wonderful recipe that I've had bookmarked since this time last year: salt-roasted pears. I'd heard of salt-baked fish or even salt-crusted potatoes before, so when my good friend told me about baking pears in salt, I was immediately intrigued. I don't entirely understand the science of salt-baking, but these pears turn out amazingly: soft and juicy and supple in the centers with an ever-so-slight salty tinge on the skins to balance out the sweetness inside.

[click on photo below for a larger image]
 

Then, instead of the recommended caramel sauce to accompany the pears, I turned to a slightly more adventurous option: cajeta, which is a dulce de leche-type sauce made with goat's milk. The thick cajeta enrobes these pears beautifully when it's poured on warmed, and the sweet, just barely cinnamon-y caramel is perfect against the lingering flakes of salt on the pears. I love it when desserts are super simple, uncomplicated, a wee bit out of the ordinary, but oh-so-good. ...Hopefully what 2012 will turn out to be as well!


Here's wishing you all a fantastic new year!

P.S.  Starting off the 2012 excitement, I'll be headed to Portland, Oregon for a few days in January and would very much appreciate any recommendations you might have! Favorite Portland sights? Restaurants I *must* try? Please leave me a comment below!


--Addendum--

In 2011, I...

experienced life in snow climates for the first time on a trip to the East Coast, with old and new friends.
made a "heart attack in a pie" ... at least twice.
became obsessed with glitter.
was recognized by Saveur.
went to Edinburgh, Scotland and Manchester, England and, on the same trip,...
stopped by BlogHer Food in Atlanta for some quick food-bloggery fun.
had to bid farewell to friends moving away and welcome home friends moving back.
redecorated several parts of my house.
picked olallieberries and blackberries and strawberries.
photographed for some exciting folks.
instagrammed 300+ photos.
spent Thanksgiving in L.A. with my best friend, cooking up a storm.
spent an inordinate amount of time playing Monopoly Deal (and losing).
per tradition, had Korean fried chicken to celebrate Hanukkah.


Read on for recipes....


Cajeta
from David Lebovitz's The Perfect Scoop
makes about 1 1/4 cup cajeta

4 cups (1 L) goat milk
1 cup (200 gr) sugar
1/4 tspn baking soda
2 Tbspn light corn syrup
large pinch of salt
1 cinnamon stick

1. In a dutch oven or a large, heavy-bottomed pot, combine the goat's milk, sugar, baking soda, corn syrup, and salt. Break up the cinnamon stick in a few large pieces and add them to the milk.
2. Bring the milk to a boil over high heat. When the mixture begins to foam, start stirring. Reduce heat to medium high, keeping the milk at a low rolling boil while stirring. Cook for about 20 minutes, until the milk thickens and turns a beige color.
3. Reduce heat to low and continue to stir the milk, scraping the bottom of the pot, cooking until it turns a deep orange caramel brown, about 15 more minutes.
4. Remove the pot from heat and let cool.



Salt Roasted Pears
adapted from Martha Stewart

5-6 forelle pears, firm but ripe
1 lb coarse sea salt
cajeta

1. Preheat oven to 350 degrees F.
2. Pour a thin layer of salt to cover the bottom of a deep dish. Nestle the forelle pears vertically into the salt, and cover the pears with more salt until only a bit of the tops show through.
3. Bake for 35-45 minutes, depending on the size of the pears, until the pears are fork-tender. Remove from oven and let cool briefly. Lift the pears out and brush off the excess salt.
4. Warm the cajeta briefly and pour over the pears.


Enjoy!

25 comments:

  1. ohmygoodnesswhyareyourphotosalwayssoamazing!? seriously, the shine on that cajeta is glorious! and the light! oh, the light! gah i bet those were divinely divine! hope you had a splendid new year, steph! all the best for 2012 :)

    ReplyDelete
  2. Ooh I hadn't heard of baking fruit in salt!! Looks amazing. As a massive dulce fan, I've been wanting to make cajeta for ages too. 

    Also, ended up back at your 2010 post... the first bit really stuck home - I'm working on some academic stuff at the moment and I keep on getting scared about it and worrying I can't do it. But you (and your supervisor!) are so right - if I keep going and push through it'll be fine. Just need to avoid the petrification! 

    ReplyDelete
  3. Oh Steph...!
    Yummy..

    ReplyDelete
  4. Love the trilogy analogy. Totally agree. Good luck for next year!

    ReplyDelete
  5. this is so beautiful...and such a simple way to roast pears!  drooling!

    ReplyDelete
  6. I feel exactly the same about 2011: 2010 was more exciting in a way and 2011 was a lot of "still processing", "Wait. wait again. wait again and again" SO I am really looking forward for the most kick-ass year in 2012 for YOU and for me too! Happy new year Steph… your blog, pictures and words are always a great inspiration!

    ReplyDelete
  7. Mmm, I love cajeta!  What a great idea to pair it with pears (haha). :)

    Though I haven't been to Portland in a few years, Pine State Biscuits on Belmont is on the bucket list for my next visit.  Their Regina biscuit sandwich looks awesome.

    ReplyDelete
  8. beautiful steph, happy new year. xx

    ReplyDelete
  9. Happy New Year! The pears look fantastic! Like you, I'm not much for reminiscing. I'm always looking forward, and I think that's not such a bad way to be. :)

    ReplyDelete
  10. AuthenticsuburbangourmetJanuary 2, 2012 at 3:04 PM

    Happy New Year Stephanie!  Your photos are simply amazing!!!  This salted pear and cajeta sauce is making me drool - seriously!  Hope you are doing well.

    ReplyDelete
  11. What an interesting twist on roasted pears! The way that sauce drips off of them in your photos makes me want to dive into the screen. Happy 2012!

    ReplyDelete
  12. Stunning photos, Stephanie! I want to dive right into one of those pears with a big spoon.

    ReplyDelete
  13. In Portland you should check out Salt and Straw ice cream and HA VL (Vietnamese restaurant - get there early, before 1130am!) 

    ReplyDelete
  14. That sauce looks absolutely divine! It's so thick and shiny...wow. Your photos are incredible as always and can't wait to see what 2012 brings :-)

    ReplyDelete
  15. holy goodness! i WILL make this sauce. I always want to try goats milk but am afraid  of wasting it if I don't like it. This recipe is my safety now if I can't handle it on cereal! gorgeous gorgeous photos.

    ReplyDelete
  16. What a simple, beautiful dish! Your photos of it look just gorgeous. Hope you have a Happy New Year!

    ReplyDelete
  17. The World In A PotJanuary 5, 2012 at 9:42 PM

    I am in love with your photography, it's amazing! love your blog :-)

    ReplyDelete
  18. A grand 2011 indeed! These pictures are making me drool! Cajeta is one of my faves! I had it for dessert in Mexico for NYE. Yum yum. And I made homemade cajeta one time that my husband and I killed in a week. Can't you tell, we like it very much? Haha.

    Gorgeous photos as always. Congratulations on all your accomplishments this past year (jealous about the Hawaii trip) and wishing you double the fun in 2012.

    ReplyDelete
  19. How beautiful and delicious! Not sure if I would want to eat the pear or stare at it for a while!!
    Love your website. I'll be back for sure!

    : ))
    Jen 

    ReplyDelete
  20. Hello! Terrific post!
    I would like to link to it on Zenspotting. Would that be okay?
    http://www.zencancook.com/zenspotting/

    ReplyDelete
  21. Rocky Mountain WomanJanuary 9, 2012 at 3:16 PM

    Wow, sounds like a busy and productive year!  I kind of feel like a slug right now....

    The pears look amazing and the photo is stunning...

    ReplyDelete
  22. Happy 2012 to you! God, your photos are just lovely. Just beautiful!

    ReplyDelete
  23. Fantastic! Let the whole new year be like this caramel :)
    All the best from Warsaw

    ReplyDelete
  24. OMG this looks and sounds amazing. Perhaps you would like to experience the snow in Colorado and come and make this at my house? Cheers!

    ReplyDelete
  25. That top photo is possibly the most beautiful one I've ever seen. You have a gift! Thanks for sharing it.

    ReplyDelete

I love hearing from you and reading your comments! Thanks so much for stopping by the blog. Happy feasting!

Related Posts with Thumbnails