Caramelized Pear Spring Roll With Blood Orange Cream Sauc
Serves: 4
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsp
Unsalted Butter2 tbsps
Brown Sugar1 tbsp
Ground Cinnamon1 cup
Heavy Cream1 tbsp
Sugar1 large
Egg2 large
Spring Roll WrappersDirections:
1
In a medium size saute pan, place butter, brown sugar, pears, and cinnamon, and cook until the pears are fork tender
2
When cooked, remove from the heat and set aside to cool, about 30 minutes
3
To prepare the blood orange sauce: In small saucepan combine cream, sugar, and blood orange juice, bring to a simmer and reduce by half
4
Remove from the heat and let cool
5
Preheat a fryer to 350 degrees F
6
To make the rolls, crack the egg into a small bowl and gently stir with a fork
7
Lay out each spring roll sheet and brush them with the egg wash around corners of the wrapper
8
Place 1/2 of the pear mixture in the center of a wrapper, and roll wrapper, pinching sides when finished
9
Repeat with remaining pear mixture and spring roll wrapper
10
Carefully place the rolls in the fryer for about 1 minute or until desired crispness
11
To plate, place sauce in middle of plate, cut rolls on a slant and place on each other
12
Garnish with orange zest, if desired