Peachy the Magazine October/November 2013 | Page 48

The Fall Harvest Feast
BALSAMIC POACHED PEAR
VINAIGRETTE

1 bosc pear, peeled, halved, and cored
?3 cup balsamic vinegar

1

?4 cup brown sugar

1

1 teaspoon salt
1 teaspoon fresh cracked pepper
1 clove garlic, chopped
2 tablespoons fresh basil
(we use Thai basil)
1 cup canola oil
Place a non stick skillet on medium
high heat. Pour a teaspoon of oil in the

pan and place pears cut side down and
sear for approximately 2 minutes.
Take skillet away from the stove and
add the vinegar, brown sugar, salt and
pepper. (When the vinegar hits the hot
pan it will splatter, so brace yourself and
stand back a bit.) Place the skillet back
on the stove and let boil for 30 seconds
then turn off the heat and let it cool to
room temperature.
Once your pear and vinegar mixture is
cooled, add the pear and all of the liquid
to the blender, along with the garlic and
basil. Once completely blended, add the
canola oil in a slow steady stream and
continue to blend until smooth. Taste
and adjust seasoning if needed.

ROASTED AUTUMN SQUASH
serves 4 to 6

1 acorn squash, peeled, seeded,
and cut into 1" chunks
1 butternut squash, peeled, seeded,
and cut into 1" chunks
1 yellow onion, julienned
1 tablespoon fresh rosemary
?4 cup olive oil

1

1 tablespoon salt
2 teaspoons fresh cracked pepper
48

PEACHY

Preheat the oven to 375 degrees.
Place all the ingredients, except the salt
and pepper, in a large mixing bowl
and toss until all combined.
Place the squash mixture on a sheet
pan in a single layer and sprinkle with
the salt and pepper.
Roast for 45 minutes or until browned
and tender.