Soup
3 firm pears: Anjou or Bosc; Peeled and diced
3 apples: Golden Delicious or Granny Smith; peeled and diced
1 1/2 cups fresh pressed apple cider
1 1/2 cups chicken broth
3/4 cup half and half
7-8 sage leaves, snipped
1/8 tsp cinnamon
Dash nutmeg
Sea salt and fresh cracked pepper to taste
In a large sauce pan, place pears, apples, cider, and chicken stock. Bring to a boil.
Cover and reduce to a simmer.
Cook about fifteen minutes, or until fruit is tender.
Add half and half, cinnamon, nutmeg, and season with salt and pepper.
Cook, stirring, for an additional 5-7 minutes, or until fruit is very tender.
In small batches puree, soup mixture in a blender until very smooth. Return to saucepan,
and stir in sage, keep warm until ready to serve.
Croutons
6 – 1 inch slices of French bread
1/4 cup finely grated smoked cheddar cheese
1/4 cup finely grated White Dubliner Irish cheese
Melted butter
Sea Salt
Brush both sides of bread lightly with melted butter.
Sprinkle a small amount of sea salt over one side of bread. Place on a baking sheet.
Cook for about six minutes at 400 degrees, turning slices over about half way through
cooking time.
When lightly brown and crisp, sprinkle a small amount of smoked cheddar or Irish cheese,
or a combination of both, over the toasted bread.
Place under broiler for 1-2 minutes, or until cheese is melted and bubbling.
Makes 4-6 servings
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