SWEET POLENTA: Italian dessert with pears in wine Rita Lobo Cozinha Prática
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Rita Lobo teaches how to make SWEET POLENTA, an Italian dessert with pears in wine. In this version of the recipe, POLENTA, a classic from northern Italy, is sweet and served with wine syrup with pears, and the creamy polenta contains vanilla, sugar and lemon. A mouth-watering combination of flavors. #NhacGNT #CozinhaPrática #RitaLobo Ingredients: For the pears: 2 Portuguese pears 1 raw cinnamon ½ cup (tea) sugar 1 cup (tea) red wine 1 cup (tea) water peel of 1 Tahiti lemon For the polenta: ½ cup (tea) instant polenta 3 cups (tea) milk ½ vanilla bean ⅓ cup (tea) sugar 50 g butter zest of 1 lemon Preparation: For the pears: Peel and cut the pears half, lengthwise. Using the tip of a teaspoon, remove the core and seeds and discard. Cut each half into three wedges. Wash and dry the lemon. Using a vegetable peeler, remove the lemon peel, being careful not to extract the white part. Transfer the pear segments to a medium saucepan, add the sugar, water, wine, cinnamon and lemon peel. Place the pan over medium heat until it boils. Lower the heat and cook for about 20 minutes, stirring occasionally, until the pears are cooked and soft. Turn off the heat and, using a slotted spoon, transfer the pears to a plate. Discard the lemon peels. Return the pan to low heat and let it cook for another 20 minutes, until it reduces and reaches the napê point – cover the back of the spoon with cream and run it with your index finger forming a line: the cream should not run. Reserve the syrup in a gravy boat. For the polenta: Cut the vanilla bean in half, widthwise – reserve one of the halves in a tightly closed jar, in the refrigerator for another recipe. Using the tip of a knife, open the other half lengthwise and scrape out the seeds. In a medium saucepan, add the milk, vanilla seeds, sugar and lemon zest. Place over high heat, when it boils, reduce the heat to medium and add the polenta little by little, stirring with a wire whisk to avoid lumps. Stir for about 5 minutes until the polenta is bubbly and creamy. Please note: the cooking time for instant polenta may vary depending on the brand; If necessary, cook for a few more minutes. Turn off the heat and stir in the butter. Serve next with the cooked pears, the wine syrup and finely broken cashew nut stems. ------------------------------------ ➡ Sign up for Nhac GNT: http://bit. ly/NHACGNT ➡ Also watch on Globoplay +Canais: www.globoplay.com ➡ Follow Nhac GNT on social media: Facebook: / nhacgnt Instagram: / nhacgnt Pinterest: / nhacgnt Many More Recipes: http://www.nhacgnt.com .br
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