チーズ焼き（ミートソースと卵のチーズ焼き）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
Cooking expert Ryuji's buzz recipe Time required : 20minutes
コンポート（洋梨のコンポート）｜coris cookingさんのレシピ書き起こし
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Ingredients
- pear : 2 balls
- (A)Water : 500ml
- (A) Sugar : 100g
- lemon : 1/2 piece
- pear liqueur : 約30g
Time required
60minutes
Procedure
-
1)
cut a pear
00:27
Cut the pear lengthwise into quarters, remove the seeds and peel.
-
2)
boil
01:00
Add (A) to a pot and heat over medium heat while stirring.
Once it boils, turn off the heat, add 1, cover with kitchen paper, and cover.
Gently touch the kitchen paper with a spatula to mix the syrup and make sure it cooks evenly.
Once it boils, reduce the heat to a simmer and simmer for 30 to 40 minutes.
Squeeze lemons to make lemon juice.
If the pears are soft when pierced with a bamboo skewer, turn off the heat, add lemon juice and pear liqueur, and mix gently. -
3)
cool
03:22
Cover step 2 with kitchen paper, then slide the lid and place on top.
Let it cool at room temperature for about 1 to 2 hours, then put it in the refrigerator to chill overnight.
Serve on a plate and complete.
Point
・It is best to use pears that are moderately sweet and ripe. If this is not the case, it will tend to fall apart when cooked and may end up with a bland taste.
・If you don't have pear liqueur, you don't need to use it.
-Depending on the size of the pear, you may cut it into 6 equal parts in step 1.
・Put the kitchen paper in step 2 on the ingredients. Be careful not to overheat or it will fall apart.
・When inserting bamboo skewers in step 2, it is best to do so after 30 minutes of heating time has passed.
・If you put it in a storage bag or container with syrup and refrigerate it, it can be stored for about 1 to 2 weeks. If you want to preserve it for a long time, it is best to freeze it.
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