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Honey-glazed Rack of Pork with Pears, Figs and Star Fruit https://www.metro.ca/userfiles/image/recipes/carre-porc-miel-epice-poires-figues-caramboles-6946.jpg PT15M PT40M PT55M
Preheat oven to 350°F (180°C).In a saucepan, heat honey, cardamom and ginger over low heat. Reserve.In an oiled skillet, brown pork on all sides over medium-high heat.Transfer to a shallow pan and roast for 40 minutes.During cooking, baste pork regularly with reserved spiced honey.When done, remove pork from oven, tent with foil and let stand 10 minutes.Place fruit on a baking sheet, brush with remaining honey, sprinkle with cane sugar and broil until caramelized.
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1/2 cup (125 mL) bio honey 1 tsp. (5 mL) cardamom seeds 1 Tbsp. (15 mL) ginger root 1 Tbsp. (15 mL) vegetable oil 2 lb (1 kg) 4 rib centre-cut rack of pork salted and peppered 2 unpeeled red anjou pears halved and cored 2 star fruit sliced crossways into stars 2 unpeeled fig halved 3 Tbsp. (45 mL) cane sugar
Honey-glazed Rack of Pork with Pears, Figs and Star Fruit

Honey-glazed Rack of Pork with Pears, Figs and Star Fruit

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    bio honey
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    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.49 ea.

    500 g SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    cardamom seeds
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    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $8.49 ea.

    selected sizes selected varieties


    CLUB HOUSE SPICES

    CLUB HOUSE SPICES

    $10.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    ginger root
  • 1 Tbsp.
    (15 mL)
    vegetable oil
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    CRISCO VEGETABLE OIL

    CRISCO VEGETABLE OIL

    $4.99 ea.

    1.42 l SELECTED VARIETIES


  • 2 lb
    (1 kg)
    4 rib centre-cut rack of pork salted and peppered
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    44TH STREET ENTRÉES

    44TH STREET ENTRÉES

    $10.99 ea.

    550 - 680 g SELECTED VARIETIES


    SWISS CHALET PORK BACK RIBS

    SWISS CHALET PORK BACK RIBS

    $8.99 ea.

    SMOKY B.B.Q., 600 g


  • 2
    unpeeled red anjou pears halved and cored
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    Flyer Deal  (1)
    SEEDLESS NAVEL ORANGES

    SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. RED GRAPEFRUITS PRODUCT OF U.S.A. ANJOU PEARS PRODUCT OF U.S.A., EXTRA FANCY GRADE $3.73/kg


  • 2
    star fruit sliced crossways into stars
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    VANILLA PERSIMMONS CASE

    VANILLA PERSIMMONS CASE

    $5.99 ea.

    PRODUCT OF SPAIN


    LARGE POMEGRANATES

    LARGE POMEGRANATES

    2 for $4.00

    PRODUCT OF U.S.A


  • 2
    unpeeled fig halved
  • 3 Tbsp.
    (45 mL)
    cane sugar
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    REDPATH BROWN SUGAR

    REDPATH BROWN SUGAR

    $2.29 ea.

    1 kg SELECTED VARIETIES


    SUGAR TWIN SWEETENER

    SUGAR TWIN SWEETENER

    $5.99 ea.

    200 un.


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a saucepan, heat honey, cardamom and ginger over low heat. Reserve.

In an oiled skillet, brown pork on all sides over medium-high heat.

Transfer to a shallow pan and roast for 40 minutes.

During cooking, baste pork regularly with reserved spiced honey.

When done, remove pork from oven, tent with foil and let stand 10 minutes.

Place fruit on a baking sheet, brush with remaining honey, sprinkle with cane sugar and broil until caramelized.

Source : Académie Culinaire

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

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