Honey-pear Bruschetta

These are very tasty and very popular when I serve them.

8 firm pears, diced
1 clove garlic, mined
1 c. honey
2-3 c. Sugar
4 sprigs of rosemary, minced
2 tsp. lemon zest
Freshly ground black pepper to taste
1-2 lbs. brie cheese
1 baguette
1 c. toasted, chopped pecans

Combine the pears, garlic, honey, 2 c. sugar, rosemary and lemon zest in a saucepan and cook over medium heat until the mixture becomes thick and syrupy. Adjust the sugar and season to taste with pepper.  Cool and reserve. The honey pear preserves can be cooked in advance and frozen for up to one month.

To assemble, thinly slice the baguette into 50 pieces (you might need two baguettes...) Toast in a 350-degree oven until golden brown, about 15 minutes.  Cool and reserve.

Remove the side rind of the brie, cut into slices 1/8-1/4 inch thick and cut slices into squares. Reserve.

Top each toasted baguette with a piece of brie and 1-1 1/2 tsps. of the honey-pear preservers. Garnish with pecans.

Just before serving, heat the bruschetta in a 350 degree oven until warm, about 10 minutes. Makes about 50 pieces.

Hot Spiced Wine

Great winter time drink after a day outdoors in the mountains.

2 bottles of light-bodied red wine
Or for a lighter version:
1 bottle of light-bodied red wine
3 c. of brewed apple-cinnamon tea
Zest of 1 orange
Zest of 1 lemon
3 black peppercorns, crushed
2 cardamom pods, crushed
1  3-inch cinnamon stick, crushed
1 clove, crushed
1/2 c. Kirsch

In a large saucepan, combine wine (and tea, if going with less wine) sugar, and orange and lemon zests. Put the spices in a tea ball and add to the saucepan. Bring the wine to a very slow simmer over moderate heat, stirring to dissolve the sugar. Remove from the heat, discard the tea ball and stir in the kirsch. Ladle the spiced wine heatproof glasses and serve at once.

Make Ahead
The spiced wine can be kept overnight at room temperature and reheated before serving.

Mango Sorbet

One of my favorite sorbets when mangoes are on sale.

1 c.  sugar
3/4 c. water
2 ripe mangoes, about 1/2 lb. each
Juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large puts. If the mangoes are very ripe and juicy, squeeze the pulp and juice off the pits with your hands.  Very messy, so do it over a very large bowl.

Combine the cooled syrup, mango pulp and lime juice in a blender or food processor.  Blend until completely smooth, about 30 seconds. Cover and refrigerate until cold.

Still the chilled mixture, then freeze in your ice cream machine according to the manufacturer's instructions. Transfer to a freezer safe container and freeze at least two hours.