Bedienungsanleitung KitchenAid KSM1JA (Seite 13 von 64) (Englisch, Französisch, Spanisch)

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RECIPESRECIPES

Pear Caramel Sauce

Classic Tomato Sauce

Yield: 3 ½ to 4 cups

A classic tomato sauce is a staple in every cook’s kitchen. The Juicer makes quick work of the

otherwise tedious task of seeding and straining the tomatoes, producing a smooth sauce perfect for

pasta, pizza, or lasagna. Use the best tomatoes you can nd, San Marzano or ripe Roma tomatoes

are best. If it is not prime tomato season, canned tomatoes are a better choice.

Yield: 3/4 cup

Taking homemade caramel sauce to another level of avor with fresh fruit, this pear caramel

sauce features fresh pear juice and pear liqueur. It is wonderful poured over homemade vanilla

or cinnamon spice ice cream, and simply sinful drizzled on top of a slice of chocolate cake.

Total Time: 2 hours

3 ½ pounds fresh Roma tomatoes,

halved or 2 (28 ounce) cans whole

peeled San Marzano tomatoes

1 medium carrot

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

½ medium onion, nely chopped

2 garlic cloves, minced

½ teaspoon dried oregano

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Total Time: 40 minutes

2-3 Comice or Anjou pears, quartered

½ cup granulated sugar

pinch cream of tartar

2 tablespoons heavy cream

1 tablespoon butter

∕

teaspoon salt

1 tablespoon pear liqueur

Using the saucing screen with pulp control closed,

juice tomatoes (along with their juices if using canned

tomatoes) and carrot. You should end up with about

6 cups of juice.

In a large saucepan over medium heat, heat olive oil

and butter until melted and frothy. Add onion and

garlic and sauté until fragrant, about 1 minute. Add

tomato juice and oregano and bring to a simmer;

cook, stirring occasionally, for 60 to 90 minutes or

until sauce has thickened to desired consistency.

Season to taste with salt and pepper.

Sauce will keep, refrigerated in airtight container, for

up 5 days, or frozen for up to 3 months.

Juice pears through the low pulp screen. Strain

through a ne mesh sieve to remove any large

chunks or skins. You should have about 1 cup

of juice.

In a small saucepan, cook juice, stirring occasionally,

over medium-high heat until thick and butterscotch

in color and reduced to ¼ cup, about 10 minutes.

Set aside.

In a small, high-sided saucepan, combine sugar,

2 tablespoons water, and cream of tartar, stirring

until sugar has dissolved. When the mixture starts

to boil, stop stirring and cover the pan for 2 minutes

(the steam buildup will dissolve any stray sugar

crystals on the side of the pan). Remove cover and

cook, without stirring, for about 8 to 10 minutes

or until sugar caramelizes to the color of light beer,

swirling the pan as needed to ensure an even color

throughout.

Remove from heat and whisk in reduced pear juice,

cream, butter, and salt until smooth (mixture will

bubble vigorously, so pour carefully to prevent

spattering). Stir in pear liqueur and let cool. Caramel

sauce will keep, refrigerated in a glass jar or airtight

container, for up to 2 weeks. Re-warm prior to

serving.

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