Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market

This post was sponsored by Cost Plus World Market. I feel delighted and privileged to be able to work with brands that I genuinely love and that help me to keep this site up and running! Thank you so much for continuing to support my passions and efforts by being here! As always, all opinions are my own!

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

My Aunt Corrie makes the most beautiful poached pears.  Deep ruby in color and scented with spice, they resemble fine jewels more than fruit.  Very delicious fine jewels. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

Poached pears are undeniably show-stopping and make the perfect dessert for company.  This winter, I set out to develop a version that would be as simple to make as it was impressive. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

The slow cooker is the perfect choice of cookware for poaching because the longer these pears steep in their wine bath, the more flavorful they become. Of course, if you do not own a slow cooker, you could easily substitute a dutch oven set over low heat.

Though you could make these pears any day of the week, I love using this recipe as a "company dessert" because it is so hands-off. While you are enjoying your guests, dessert is taking care of itself.

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

When it came to devising my poaching liquid, Cost Plus World Market came to my assistance with their amazing wine and pantry sections. This recipe begins with a bottle of rich and fruity Ménage À Trois Cabernet that is sweetened with raw sugar and scented with orange zest, vanilla bean, and a duo of warm, wintry spices.

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

The combination is just sweet enough and layered with flavor. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

While the mixture heats in the slow cooker, the pears are prepared.  When shopping for your pears, try to find ripe, firm specimens that have their stems intact.  This will make turning and serving them a bit easier. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

By this time, the wine should be simmering and you will never again want to leave your kitchen because it just smells sooo good. 

The pears are flipped halfway through the cooking time, and are simmered just long enough for them to take in all the wonderful flavors of our spicy wine, but not so long that they become mushy.  You are still looking for them to be slightly firm and spoonable.

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com] #sponsored

This color!  It makes my eyes so happy. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

Is it too early to start planning for Valentine's Day?  I feel like these would be a pretty stellar choice. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

After the pears have cooked through, some of the cooking liquid is removed from the pot and boiled down to a thin syrup that will blanket a couple scoops of vanilla ice cream. 

Sweety and salty cinnamon prailine almonds bring a very welcome bit of crunch to the scene.

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

And just like that, dessert is served. 

Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored
Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored
Slow Cooker Vanilla-Spiced Wine Poached Pears with Cost Plus World Market [ www.pedanticfoodie.com ] #sponsored

Here's to slow, winter days and the sweet rewards that they bring. 

Sincerely, 

Pedantic Foodie

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VANILLA-SPICED WINE POACHED PEARS 

serves 6

  • 1 naval orange

  • 750 ml Cabernet Sauvignon (I used Menage a Trois)

  • 2 cups pure cane sugar

  • 2, 5-inch Saigon cinnamon sticks

  • 1 madagascar vanilla bean, split and scraped

  • 3/4 teaspoon ground allspice

  • 1/2 teaspoon ground cinnamon

  • 6 firm, ripe bosc pears, peeled

  • 1 pint vanilla ice cream

  • 1 cup sweet and salty cinnamon praline almonds, roughly chopped

Use a vegetable peeler to remove two, 5-inch strips of zest from the orange.

Combine wine, sugar, cinnamon sticks, vanilla bean paste, whole vanilla bean, allspice, cinnamon and orange zest in your slow-cooker and set on high heat.  Heat, stirring often, until the sugar has fully dissolved and the mixture is steaming; about 45 minutes. 

Add the pears to the mixture and cook on high for 2 1/2 hours, flipping the pears halfway through.  The pears should be deep burgundy in color and fork tender, but not mushy.  

Turn the heat to low and remove 2 cups of the liquid from the slow-cooker and transfer to a small saucepan.  Bring the liquid to a heavy simmer over medium high heat, then reduce heat and simmer for 10 minutes; until the syrup has reduced by half. 

Serve the pears alongside vanilla ice cream and drizzle with the reduced syrup.  Sprinkle with chopped almonds just before serving.  Enjoy! 

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Side Notes // Dining Outdoors with Cost Plus World Market

This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

We are more than halfway through the last full month of summer and while it seems impossible and exciting to think that fall is almost upon us, these last few months of sunshine, grilling, and fellowship have passed at the happiest of paces.  For us, the weeks have moved quickly enough to avoid monotony while also maintaining a refreshing sense of leisure that has left us fully infatuated with the season’s charms and quite content with their passing.

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

I have loved sharing these meals with you all this summer and I hope they have enabled and inspired many happy gatherings.  For this last addition to my trilogy, I wanted to make something a little different. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

 We have explored the classic grilled steak, dipped our toes into southern cuisine, and now I am giving a nod to the beauty of the side dish.  We are going beyond the bags of potato chips, tossing the macaroni salad, and reviving the true mastery of a well composed side dish - or, in this case, an entire meal of them. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

That's right, I am pulling out all the side dish stops for this last summer meal.  We have got 2 1/2 hours, $40, and a address book full of hungry friends so let's live these August days. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

This menu is choked full of flavorful recipes, but this heirloom tomato and fried mozzarella salad one is likely my favorite, mostly because basil + tomatoes will forever be my favorite equation. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

This salad, or "ring of happiness" goes a little something like this.  Fresh mozzarella is sliced, breaded, and fried, heirloom tomatoes are sliced, and a whole bunch of basil is thrown in the blender with some olive oil, garlic, salt, and lemon juice until it becomes a proper vinaigrette. 

It is my very own take on a caprese, and, with all respect to tradition, I think it might be even better than the original. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

Next up, panzenella.  An overflowing bowl of greens tossed with crisp cubes of bread, plums, candied walnuts, manchego, and balsamic. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

Stop picking out all the candied walnuts.  Yeah, I see you... 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

Our trio concludes simply, with some roasted cauliflower that has been tossed with sun-dried tomato oil for tang and color. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

There are so many aspects I love about this meal.  I often shy away from vegetarian cooking because I never quite feel full, but this meal is so hearty that there is no chance of anyone leaving hungry.  

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

I also love that this meal can be lunch just as easily as dinner.  If you are not feeling a full-blown dinner party, try inviting a few friends over for a late weekend lunch. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

Oh, did you think I forgot about dessert?  

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

These pretty trifles are comprised of a rich chocolate mousse, sweet diced peaches, crushed almond cookies, and airy whipped cream.  The combination of the chocolate and peaches is truly heavenly.  While these are rich, the airy almond cookies and acidic peaches balance the heaviness of the mousse. 

This vegetarian feast is the perfect way to celebrate the last few weeks of summer! Plus, the entire meal comes together in 2 hours! {Pedantic Foodie}

So, what does your Friday night look like? 

Sincerely, 

Pedantic Foodie

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Cost Breakdown

shopping list

  • 1 baguette $2.04

  • panko bread crumbs $1.83

  • almond cookies $4.09

  • 10 ounces semi-sweet chocolate chunks $2.35

  • 1 1/2 cups candied walnuts $4.40

  • 7 ounces wild arugula $2.04

  • 1 large head cauliflower $2.55

  • 5 medium heirloom tomatoes $4.60

  • 1 lemon $0.50

  • 3 ripe plums $1.81

  • 3 ripe yellow peaches $2.74

  • 2.5 ounces fresh basil (one medium bunch) $2.76

  • 1 package sun-dried tomatoes $2.04

  • 1 lb fresh mozzarella $6.14

  • 1/2 lb Manchego $6.04

  • 1 pint heavy cream $1.83

Total = $47.76 - Just a teeny bit over our $40 goal and approximately $8 per serving.  I would say that is pretty satisfactory. 

assumed pantry and refrigerator items

  • salt & pepper

  • olive oil

  • vegetable oil

  • balsamic vinegar

  • red pepper flakes

  • dried herbs (parsley, thyme, basil, oregano)

  • onion powder

  • garlic powder

  • garlic

  • milk

  • eggs

  • butter

  • coffee

Chocolate Peach Trifles 

mousse recipe adapted from bon appetit

Hostess's Note: Prepare the trifles first, as they have the longest setting time.  By the time you have prepared and served the rest of the dinner, these trifles will be ready to serve! 

for the mousse

  • 1/2 cup heavy whipping cream

  • 2 large eggs, divided

  • 2 large egg yolks

  • 1/4 cup very strong coffee, room temperature

  • 3 tablespoons granulated sugar

  • 1/8 teaspoon kosher salt

  • 6 ounces semi-sweet chocolate chunks

Fill a 3-quart saucepan with about 2-inches of water and bring to a simmer over medium high heat.  

In a large mixing bowl, beat cream with an electric mixer until firm peaks form.  Cover with plastic wrap and refrigerate.  

Combine 4 large egg yolks, coffee, and two tablespoons granulated sugar in a large, glass bowl and set over the simmering water, being careful that the water does not touch the bowl. 

Cook, whisking constantly, until the mixture is foamy, has nearly doubled in volume and reads at 160 degrees F when checked with an instant-read thermometer. 

Remove the bowl from the heat and stir in chocolate.  Allow to cool to room temperature.  

While the chocolate cools, prepare the egg whites. Whisk two large egg whites with an electric mixer until foamy.  While continuing to mix, slowly sprinkle in remaining 1 tablespoon sugar and beat the whites until stiff peaks form. 

Use a spatula to add half of the beaten egg whites to the cooled chocolate mixture. Gently fold the whites into the chocolate, then repeat with the remaining half of the egg whites. Carefully fold in chilled cream.  

Assemble the trifles. 

for the whipped cream

  • 1 cup heavy whipping cream

  • 1/3 cup confectioner's sugar

In a large mixing bowl, beat cream with an electric mixer until firm peaks form.  Beat in confectioner's sugar. 

assembly

  • 3 medium, ripe, yellow peaches

  • 2 cups miniature store-bought almond cookies

  • chocolate mousse

  • whipped cream

Dice two peaches into cubes.  Reserve the remaining peach and 1/2 of the whipped cream. 

Divide half of the diced peaches amongst the bottom of six, 6-ounce glasses.  Crush three cookies over each glass and then top with a spoonful of whipped cream, remaining diced peaches and a thick layer of chocolate mousse.  Cover each cup with plastic wrap and refrigerate for 2 hours. 

Hostess's Note: At this point, move on to preparing the mozzarella. 

To serve: Thinly slice the remaining peach. Top each glass with a spoonful of whipped cream and garnish with peach slices and an almond cookie.  Serve immediately!  

Tomato Mozzarella Salad with Basil Vinaigrette 

  • 4 eggs

  • 1/4 cup whole milk

  • 1 cup all-purpose flour

  • 2 cups panko bread crumbs

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 2 teaspoons dried thyme

  • 2 teaspoons dried oregano

  • 2 teaspoons dried basil

  • 2 teaspoons dried parsley

  • 1 lb fresh mozzarella, sliced 1/4-inch thick

  • 1 quart vegetable oil

  • sea salt

  • 5 medium heirloom tomatoes, sliced 1/4-inch thick

  • fresh basil, for garnish

Gather three shallow bowls.  In the first bowl, combine eggs and milk; whisk thoroughly.  Place flour in the second bowl.  In the third bowl, combine panko bread crumbs, garlic powder, onion powder, and dried herbs. 

Dip each slice of mozzarella into the bowl of flour and shake to remove excess.  Dip into the egg mixture and then coat with panko; repeat so that each slice has two coats of breading. This will make the outer coating extra crunchy and protect the mozzarella from melting when it hits the fryer. 

Lay the breaded mozzarella out onto a baking sheet and place in the freezer for 1 hour.  

Hostess's Note: In the meantime, prepare the bread for the panzanella salad, slice the heirloom tomatoes, prepare the basil vinaigrette, and cut and prepare the cauliflower. 

When the mozzarella has been in the freezer for 50 minutes, heat vegetable oil in a fryer or dutch oven and prepare a drying area by lining a baking sheet with several layers of paper towels and topping with a cooling rack.

Once the oil has reached 350 degrees F, drop the mozzarella slices into the oil, two at a time, and fry for about 2 minutes; until deep golden.  Lay the fried mozzarella out onto the prepared cooling rack and sprinkle with sea salt.

Once all the mozzarella has been fried, layer with the sliced tomatoes on a large platter. Garnish with fresh basil and drizzle with the prepared vinaigrette just before serving. 

 

Basil Vinaigrette

  • 2 ounces fresh basil (1 medium bunch)

  • 1 clove garlic

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2/3 cup extra virgin olive oil

Combine fresh basil, garlic, lemon juice, salt, and pepper in a blender.  

With the blender running, slowly drizzle in olive oil until the vinaigrette is smooth and thick.  Refrigerate until ready to use.  Shake before using. 

Roasted Cauliflower with Sun-dried Tomato Oil

  • 1 head cauliflower, cut into florets

  • 1/2 cup olive oil, divided

  • 1/2 teaspoon red pepper flakes

  • 2 teaspoons sea salt

  • 1/2 cup sun-dried tomatoes

Preheat oven to 400 degrees and line a large baking sheet with parchment paper. 

Place cauliflower in a large bowl and drizzle with 1/4 cup olive oil.  Toss in red pepper flakes and sea salt.  Spread the cauliflower evenly over the baking sheet and bake for 15-20 minutes; until the edges are just golden brown. 

While the cauliflower is roasting, prepare the sun-dried tomato oil.  Combine 1/4 cup olive oil and 1/2 cup sun-dried tomatoes in the work bowl of your food processor and pulse until smooth. 

Remove the cauliflower from the oven and transfer to a serving dish; toss with the prepared sun-dried tomato oil.  Serve warm. 

Plum & Walnut Panzanella Salad 

  • 1 cup balsamic vinegar

  • 1 large french baguette, cut into 1-inch cubes

  • 7 tablespoons extra virgin olive oil, divided

  • 7 ounces wild arugula

  • sea salt

  • freshly ground black pepper

  • 3 ripe plums, sliced thinly

  • 1 1/2 cups candied walnuts

  • 1/2 lb manchego cheese, shaved with a vegetable peeler

Place balsamic in a small saucepan and bring to a simmer over medium high heat.  Reduce down to about 1/3 cup; until thick and syrupy.  Allow to cool.  

Set your oven to the broiler setting and line a large baking sheet with parchment paper.  Toss bread cubes with 4 tablespoons olive oil and spread evenly over the lined baking sheet.  

Place the sheet pan under the boiler and toast until evenly golden brown and crisp.  Allow to cool while you prepare the salad. 

In a large bowl, combine arugula and remaining 3 tablespoons olive oil.  Sprinkle with sea salt and black pepper; toss to combine.  Toss in toasted bread, plums, walnuts and shaved manchego. Drizzle with balsamic vinegar.  Serve immediately. 

A Southern Escape // Dining Outdoors with Cost Plus World Market

This post was sponsored by Cost Plus World Market . I feel delighted and privileged to be able to work with brands that I genuinely love. Thank you so much for continuing to support my passions and efforts by being here!

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Grab $40, find the freshest shrimp you can lay your hands on, and send a couple of texts to your favorite people (just not group texts - you are far too nice a person for that), because we are throwing a spontaneous weekend dinner party. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

We are making neo-classic shrimp and grits, garlic crostini, and some very simple, summer ice cream sundays. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

First, we address the setting for our summery soiree. While I do enjoy putting together an elaborate tablescape, in the summer I opt for simplicity. A vibrant bouquet, a galvanized tray, and a couple of glass lanterns for ambiance are all you need.

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Seafood is such an excellent summer protein because it cooks in minutes and, when we are facing upper ninety degree temperatures, every minute of standing over a hot stovetop counts.  While the fragrance of Old Bay and simmering seafood evokes all kinds of southern romance, seafood is not always the most economical choice.  But that is exactly why shrimp and grits is one of my favorite meals. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Think of grits as the inexpensive counterpart that makes a handful of shrimp become a full meal. They are rich and hearty and extend our protein so that everyone leaves the table satisfied without putting too much of a strain on your wallet.  In addition to their economic advantages, they also cook up in about two minutes.  Oh yes, new best friend material right here. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

This past Valentine's Day I had wilted arugula for the first time and fell IN LOVE.  I knew I wanted to incorporate them in my summer version of this classic dish and it was a heavenly pairing.  The bitter greens counters the richness of the shrimp and bacon beautifully and a splash of white wine deglazes the pan creating a full-flavored broth. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Not only will the home economist appreciate this meal, but being that is a one-dish wonder, the cook will love the minimal dishes and steps involved. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

While shrimp and grits do not exactly require a sidekick, I can always do with a few extra carbs.  

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

While your shrimp are simmering, slice up a fresh baguette and brush it with a bit of your favorite olive oil before sneaking it under the broiler for a few toasty minutes before rubbing it with a cut garlic clove. 

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Now for dessert.  Let's make sundaes, shall we?  Nothing rings of summer simplicity like an ice cream sundae. 

A pint of your favorite vanilla and a handful of berries, become a stellar sundae when topped with a warm, basil caramel sauce.

A simple, southern-inspired outdoor meal for 6 on $40! {Pedantic Foodie}

Oh, did I mention that this whole meal can be made in about two hours?  Now call those friends, let's throw a party. 

Sincerely, 

Pedantic Foodie

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Cost Breakdown

shopping list

  • 1 1/4 lbs fresh wild-caught shrimp $17.28
  • 1 lb yellow grits $5.11
  • 1/2 lb gruyere $4.72
  • 2 pints heavy cream $3.65
  • 1 baguette $1.32
  • 32 ounces chicken broth $2.04
  • 1/2 gallon vanilla ice cream $4.09
  • 1 pint blackberries $2.04
  • 2.5 ounces fresh basil $2.76
  • arugula $3.06
  • bacon $5.11

Total = $51.18 - ...okay, I went a little over.  However, I think we could add a few of these things to the pantry list.  I know many of us keep bacon, chicken broth, and grits on hand, but I did not want to assume too much of ourselves because, well, sometimes we eat all the bacon.  If you have a well-stocked pantry I think you can still squeeze into the $40 range.  

assumed pantry and refrigerator items

  • salt & pepper
  • olive oil
  • garlic
  • white wine 
  • milk 
  • butter
  • Old Bay seasoning 
  • sugar
  • vanilla extract 

Shrimp and Grits with Arugula & Bacon

serves 6

for the shrimp

  • 6 rashers bacon, cut into 1/2-inch pieces 
  • 1 1/4 lbs shrimp (about 30), peeled and deveined
  • 4 tablespoons unsalted butter 
  • 2 teaspoons Old Bay seasoning 
  • 2 cloves garlic, minced 
  • 1/3 cup dry white wine (My go-to is Sauvignon Blanc)
  • 5 ounces arugula

Place bacon in a large, nonstick sauté pan set over medium high heat.  Cook, stirring often, until the bacon is crisp.  Remove the bacon, leaving the fat in the pan, and set aside.  

Cook's Note: At this point, you should begin heating the cooking liquid for the grits. 

Add butter to the bacon fat and set over medium heat.  Once the butter has melted, add shrimp, Old Bay seasoning, and garlic.

Cook for about 3 minutes, flipping the shrimp as needed, until they are almost done.  Then, add white wine and simmer for another 1-2 minutes, until the shrimp are just cooked through.  They should be pink and firm, but their shape should not shrink or curl. 

Cook’s Note: At this time your cooking liquid should be simmering and you can begin cooking the grits while the shrimp are cooking. 

Remove the pan from the heat and toss in arugula.  Allow it to sit in the broth for several minutes; until wilted.  Serve over grits. 

for the grits

  • 3 cups chicken broth
  • 1 1/2 cups whole milk
  • 1 1/2 cups yellow grits 
  • 3 tablespoons unsalted butter 
  • 1 1/2 cups heavy cream 
  • 1 3/4 cups gruyere, freshly grated 
  • 1 tablespoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Combine chicken broth and whole milk in a 4-quart saucepan and bring to a simmer over medium high heat.  Slowly whisk in grits and continue whisking for 2-3 minutes; until thick and creamy. Remove from heat and stir in butter, cream, gruyere, salt, and pepper. 

Divide the grits amongst six bowls and top with shrimp mixture.  Ladle some of the broth from the pan over the grits and shrimp.  Serve immediately. 

Basil Caramel Sauce

makes about 1 cup

  • 1 cup granulated sugar 
  • 1/2 cup fresh basil, roughly chopped
  • 1 tablespoon water 
  • 2 tablespoons unsalted butter
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla 
  • pinch salt 

In a large, high-sided saucier, combine sugar and basil.  Use a fork to muddle the basil into the sugar, releasing the oils.  Add the water and butter and place the pan over medium heat.

As the butter melts, use a nonstick spatula to gently mix the sugar into the melted butter. Once all the sugar has melted and the mixture is bubbling, stop all stirring.  Gently swirl the pan every so often to ensure that the sugar is caramelizing evenly.

Once the mixture is amber in color, remove from heat and whisk in heavy cream, vanilla, and salt.  Be careful, as it will bubble fiercely at first. 

Return the pan to the heat and whisk gently until all the sugar has remelted and the caramel is smooth.  Allow to cool in the refrigerator before serving. 

Cook's Note: Caramel can be made in advance and stored in the refrigerator for up to two weeks.  Just microwave for about thirty seconds before serving to soften it to a pourable consistency. 

 

Summer Ice Cream Sundaes

  • 1 pint fresh blackberries 
  • vanilla ice cream
  • basil caramel sauce 

Scoop the ice cream, sprinkle the berries, drizzle the caramel - you know the deal.  Basil garnish?  Oh yes, I like the way you think.