Baked Pears with a Raspberry Compote and Walnut-Granola Crumble

This was the final course to our Christmas Eve dinner and the saying "We saved the best for last" couldn't have been more appropriate. This is Delicious!! A great dessert to serve for a dinner party because the prep work can be done ahead of time then about 35 minutes before serving, throw it in the oven!

We felt like iron chefs putting this dessert together! :)

Serves 6.

Baked Pear Ingredients:
1/3 cup apple juice
1/3 cup brown sugar
3 Tbs. butter (unsalted)
3 pears (halved, cored, and peeled)

Instructions:
Preheat oven to 400.

Arrange pears cut side up in a 8-in square glass baking dish.

Whisk apple juice and sugar in small sauce pan over medium heat until sugar dissolves. Whisk in butter. Pour sauce over the pears.

Bake about 35 minutes until pears are crisp-tender and begin to brown; baste with juice.

Serve with Vanilla Bean ice cream, Raspberry Compote and Walnut-Granola Crumble.


DELICIOUS!

Brie and Caramelized Onion Stuffed Chicken

My sisters and I decided to make dinner on Christmas Eve for the family. We decided on a four-course meal that featured this dish. Served with sauteed asparagus and risotto- this was a big hit!

Pictured with Waldorf Salad with marshmallows and cranberries.

Serves 4.

Ingredients:
1 tsp. olive oil, divided
1 1/2 cups sliced onion
4 gloves garlic, thinly sliced
2/3 cup dry white wine
2 oz Brie Cheese (rind removed and cut into small pieces)
1/8 tsp. salt
1/8 tsp. pepper
4 skinned, bones chicken breast halves
2 Tbs mined onion
1 Tbs. chopped fresh sage (or 3/4 tsp. dry rubbed)
2 garlic cloves, minced
1 (10 1/2 oz) can low-sodium chicken broth

Directions:
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken.

Garnish with fresh sage, if desired.

ENJOY!



Courtesy of: Cooking Light (http://www.myrecipes.com/recipe/brie-and-caramelized-onion-stuffed-chicken-breasts-10000000234518/)