Brussels Sprout Petals with Chablis-Poached Anjou Pears and Red Pearl Onions

Adapted by StarChefs.com
Yield: 6 servings

INGREDIENTS:

Pears
3 Anjou pears, peeled, cored, and halved
1 cup sugar
1 cup Chablis
2 cups water
1 cinnamon stick
1 bay leaf
Pearl Onions
36 red pearl onions, blanched and peeled
½ tablespoon butter
1 teaspoon olive oil
salt and pepper, to taste
Brussels Sprout Petals
1½ tablespoons butter
½ teaspoon olive oil
36 Brussels sprouts, cored, peeled, and blanched
salt and pepper, to taste

METHOD:

For the Pears:
Combine pears, sugar, wine, water, cinnamon stick, and bay leaf in a sauce pan. Bring to a simmer and slowly poach until pears are tender, approximately 20 minutes. Allow to cool in liquid. Drain pears. Cut into ½-inch dice.

For the Pearl Onions:
Sauté pearl onions in butter and olive oil. Cook gently until slightly caramelized and tender. Season onions with salt and pepper to taste and keep warm.

For the Brussels Sprout Petals:
Heat butter and olive oil in a medium sauté pan. Sauté Brussels sprout petals for 3 minutes. Add diced pears and pearl onions. Season with salt and pepper to taste and sauté an additional 2 minutes.

To Assemble and Serve:
Serve in a small casserole dish with a lid.