The fresh burst of the pear compote perfectly complements both the savoury and the sweet in this dish.
2 whole pork racks (frenched bones*)
2 Tbsp (30 mL) canola oil
6 sprigs thyme
4 Tbsp (60 mL) butter, unsalted
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) black pepper ground
2 stalks celery
2 carrots
Preheat oven to 350 F (180 C). Season pork racks with salt, pepper, and cinnamon. Split carrots in half lengthwise. Place on bottom of a roasting pan with celery to form a rack for the pork. Place pork on the vegetables, bones pointing upwards.
In a small pot, place butter. Cook until it separates and the milk solids become brown. Add thyme, let sit.
Place pork in oven for 30 to 45 minutes, or until internal temperature reaches 130 F (55 C). Baste with thyme butter every 5 to 10 minutes until the pork is cooked.
* Frenched bones have all the meat and fat scraped away from about 2 inches to the ends.
Maple-Roasted Yams
Yams can be prepared before the pork and reheated for service.
6 medium-sized yams, peeled and diced into 1-in (2.5-cm) cubes
1 sprig fresh rosemary, minced
Sea salt, to taste
1 tsp (5 mL) black pepper, ground
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) fresh parsley, chopped
3 Tbsp (45 mL) maple syrup
Preheat oven to 400 F (200 C). Using a large bowl, toss yams with rosemary, salt, pepper, and olive oil. Spread out onto baking sheet. Bake in oven for 40 minutes or until tender. Return to bowl. Finish with parsley and maple syrup.
Slow-Baked Pear Compote
1 white onion, diced
2 Tbsp (30 mL) extra-virgin olive oil
1 cinnamon stick
2 cups (500 mL) white wine
6 Anjou pears peeled, cored and diced
2 sprigs thyme
1 Tbsp (15 mL) grainy mustard
Using a thick-bottom pot, sweat onions with olive oil and cinnamon stick for about 5 minutes. Pour in the white wine and deglaze the mixture by scraping the pan with a wooden spatula until alcohol is absorbed. Reduce by one-half. Add pears, thyme, and mustard. Cook 5 minutes until pears are tender but not breaking down.
Serves 6.
source: “Make This Holiday Feast a Rare One,” alive #290, December 2006
