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Pears with pistachios and red wine dressing
( 4 portions )
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Ingredients
4 fresh and big pears
2 glasses of red wine
¾ cup of sugar
1 vanilla stick
1 cup of fresh or defrosted blackberries or raspberries
¼ cup of shelled roasted and salted pistachios.
4 fresh leaves of mint per pear
Preparation
First remove the sticks´s skin, mention above, put them to cook in a 5 cm of water aproximately, boil them on slow fire for 10 minutes or till they are well cooked, allowing water to run out , and cool them.
Dessing preparation:
• Mix the red wine , with sugar and the orange skin and vanilla, place them in a tin without cover, make them boil together for 15 minutes or till evaporation is acomplished and reahes a cup size. Remove the orange skin and the vanilla sticks, put then the blackberries or raspberries and cook for few minutes, pinch the pistachios in the pear surface.
In a dessert dish put 1 big spoon of the dressing preparation, then place the pear and at the end put the mint leaves for decoration.
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• Banda Rice ( 6 portions )
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Ingredients
600 grs of rice
2 full garlic heads
6 big ñoras
2 kg of fish for soup preparation
24 stripes of zafron
2 litres of water
1 kilo of natural tomatoe
Salt
Olive oil
Preparation
Main preparation ( soup ) fried the garlic and tomatoes, and together with the zafron they are placed on a bowl, containing boiling water , ñoras are also fried and placed in the bowl, also its time to put the fish and boil this for 15 minutes, after this time you should separate the solids from the liquid portions.
Rice preparation
In a paella, fried the rice with oil, then then put the obtained liquid soup for 10 minutes in strong fire, check the salt content, and then cook the rice . It is recomended to serve it together with ali-oli.
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