Food Network: Caramelized Pear Spring Roll with Blood Orange Cream Sauc

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Caramelized Pear Spring Roll with Blood Orange Cream Sauc
Copyright 2002, Ralph Pallarino, All Rights Reserved

Ingredients
3 tablespoon unsalted butter
2 tablespoons brown sugar
2 anjou pears, cored and sliced thinly
1 tablespoon ground cinnamon
1/4 cup heavy cream
1 tablespoon sugar
2 blood oranges, sectioned, crushed and strained for the juice
1 large egg
2 large spring roll wrappers
Orange zest, for garnish (optional)

Instructions
In a medium size saute pan, place butter, brown sugar, pears, and
cinnamon, and cook until the pears are fork tender. When cooked, remove from the heat and set aside
to cool, about 30 minutes.

To prepare the blood orange sauce: In small saucepan combine cream, sugar, and blood orange juice,
bring to a simmer and reduce by half. Remove from the heat and let cool.

Preheat a fryer to 350 degrees F.

To make the rolls, crack the egg into a small bowl and gently stir with a fork. Lay out each spring
roll sheet and brush them with the egg wash around corners of the wrapper. Place 1/2 of the pear
mixture in the center of a wrapper, and roll wrapper, pinching sides when finished. Repeat with
remaining pear mixture and spring roll wrapper. Carefully place the rolls in the fryer for about 1
minute or until desired crispness. To plate, place sauce in middle of plate, cut rolls on a slant
and place on each other. Garnish with orange zest, if desired.