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 This fantastic appetizer
recipe and photo are by Chef Mark Tafoya,
chef/owner of ReMARKable Palate Personal Chef
Service.
Mark's recipe originally appeared in the online
magazine called The Gilded Fork.
Long
considered a delicacy in Iberian and Latin cultures, Perada is nicely paired
with cheeses such as Manchego. Perada is great served on a cheese platter.
Check out Linda's
Appetizer Recipes
for
more great appetizer ideas.
Perada (Pear Cheese or Pear Jelly)
6 or 7 medium pears (enough to make 3 cups puree)
2 1/2 cups caster
or superfine sugar
7 ounces water
Juice of 1/2 lemon
4 tablespoons
liquid pectin
(optional)
Cook the pears in boiling water, whole and unpeeled, until soft. Peel
when still slightly warm and sieve the pulp using a food mill or a metal
spoon and wire mesh strainer. NOTE: You should have 3 cups of pear purée. The
amount of sugar should be about 3/4 that of the purée.
Dissolve the sugar in 7 ounces of water. Boil syrup for a few minutes
until it reaches 218° F, and add the pear puree and lemon juice. Continue to
cook, stirring, until it reaches a rapid boil; boil for a few minutes, then
reduce heat to low. Cook for an hour or so, stirring often enough so it
doesn’t stick to the bottom, until the mixture reduces and thickens. It
will be ready when the mixture pulls away from the sides of the pan. Fill
bowls or molds, cool completely, and refrigerate until set.
Chef’s Note: To mold the perada into a form that will hold its shape for
slicing, you can add liquid pectin, or include an apple along with the pears
while cooking. This will help the perada to set fully so it can be sliced,
since pears are naturally low in pectin. Pour into molds and allow to set
fully. Once set and completely cooled, unmold and slice.
To serve, unmold and either set whole on your serving platter or slice and serve with a variety of cheeses. NOTE:
Create a cheese platter with the best cheeses you can afford.
Makes about 16 ounces of jelly
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