If you can’t find ripe pears, buy some a couple of days ahead and ripen in a paper bag. Enjoy the rest for dessert with Stilton cheese.
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Ingredients
- 1/2 small onion, chopped
- 2 Tbsp. oil
- 2 garlic cloves, minced
- 1 Tbsp. medium curry paste
- 1 tsp. tomato paste (store the rest in the freezer for future use)
- 2 Tbsp. honey
- 2 cups vegetable or chicken broth
- 1 unpeeled ripe pear, sliced in thin wedges
- 2 Roma tomatoes, chopped
- 2 Tbsp. cream or milk
- 3 Tbsp. chopped cilantro
- pasta for 2: rotini, bow ties or shells
Instructions
- In a frying pan over medium heat, saute onion in oil until soft. Add garlic and curry paste and stir 2-3 minutes. Add tomato paste and honey and stir another 2 minutes.
- Add broth, increase heat to medium high and boil gently, reducing liquid to less than 1 cup. (This takes about 15 minutes; now is a good time to start cooking the pasta.)
- Add pear slices and cook for 1 minute. Add tomatoes and cream and stir another 2 minutes. Stir in chopped cilantro. Pour over pasta and toss gently.
- If your dinner companion insists on meat, serve with grilled chicken breast or pork tenderloin. Mixed greens and balsamic vinaigrette (page 97) is a perfect compliment.
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