Roasted Squab With Bartlett Pears And Porcini Mushrooms

Recipe Ingredients

		Pears
2 cups	474ml	Water
1/2 cup	118ml	White wine
1 tablespoon	15ml	Sugar
		Juice and grated zest of 1/2 lemon
		Juice and grated zest of 1/2 orange
10		Black peppercorns
1 section		Rosemary
2		Pears - peeled, cored,
		And cut into halves
1 tablespoon	15ml	Butter
2 tablespoons	30ml	Olive oil
		Squab
4		Squab
		Salt - to taste
		Freshly-ground black pepper - to taste
3 tablespoons	45ml	Olive oil
1 oz	28g	Dried porcini mushrooms

Recipe Instructions

For the Pears: Combine water, wine, sugar, lemon juice, lemon zest, orange juice, orange zest, peppercorns and rosemary in saucepan and bring to simmer over medium heat, 3 to 4 minutes. Add pears and poach until tip of knife can be easily inserted into flesh, 15 to 20 minutes. Remove pears from liquid with slotted spoon.

Heat butter and olive oil in separate pan over medium heat. Add pears and brown on both sides, 6 to 8 minutes.

For the Squab: Soak porcini mushrooms in warm water for 30 minutes. Sprinkle squab inside and out with salt and pepper.

Heat oil over medium-high heat in oven-proof skillet. Brown squab on all sides, 6 to 8 minutes. Add mushrooms to pan.

Transfer skillet to oven and roast at 350 degrees until squab is done but still slightly pink inside, 25 to 30 minutes. Add Pears to skillet to warm, another 5 minutes.

Divide squab, mushrooms and pears among 4 plates.

This recipe yields 4 servings.

Each serving: 563 calories; 161 mg sodium; 105 mg cholesterol; 44 grams fat; 19 grams carbohydrates; 20 grams protein; 1.23 grams fiber.

Source:
The Los Angeles Times, 09-08-1999

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