Pear and Fingerling Potato Ragout

1. 1

   Combine the port or Madeira, red wine, honey and tarragon in a medium saucepan.

2. 2

   Add the pears and bring to a simmer over medium heat.

3. 3

   Cook for 10 minutes, or until the pears are slightly softened.

4. 4

   Remove from the heat and let the pears cool in the cooking liquid.

5. 5

   With a slotted spoon, remove the pears from the cooking liquid; set aside on a plate.

6. 6

   Combine the cream, chicken stock, butter and 1 1/2 cups of the pear cooking liquid in a saucepan.

7. 7

   Bring to a simmer and simmer for 45 minutes to 1 hour, until the liquid is reduced by half.

8. 8

   Meanwhile, put the potatoes in a small saucepan, add salted water to cover, and bring to a boil.

9. 9

   Reduce the heat slightly and cook the potatoes for 18 to 20 minutes, until just tender.

10. 10

    Drain and let cool slightly, then peel and cut into 1/4-inch thick rounds.

11. 11

    While the potatoes are cooking, cut the pears crosswise into 1/4-inch thick slices.

12. 12

    Set aside.

13. 13

    When the sauce has reduced, add the pears and potatoes and heat through.

14. 14

    Fold in the endive and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.