Glenmalure Recipe Reviews (Pg. 1) - (15387584)

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Pears Panos

Reviewed: Jun. 4, 2013
Made it today in a frying pan, I split 3 pears instead of trying to core them whole. It took a while before the syrup cook ed down but that is fine as I wanted to finish them as the entree is ending. Adding a splash of Cointreau tightened every thing up. Next time I will make some pear sorbet or gelato & garnish with mint leaves. Bare bones it is pears in syrup (just like the can) but this is better because the pears are fresh, you control the amount of sugar in the syrup & you can add zip if you want it. Definitely a winner from the POV of both cook & diner.
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Melt-in-Your-Mouth Broiled Salmon

Reviewed: May 7, 2015
I made it last night. It turned out well. I used wild caught which helped in the flavor department. The three turn approach worked well, the fish was properly cooked & moist. I used a pizza pan instead of a pan with a larger lip, that was a mistake because there is a lot of liquid in the pan by the time the fish is finished. I did not set the oven on fire this time but it was close. The glaze added a pleasant flavor but did not overpower the fish as some glazes do. I will use this approach again, perhaps with other muscular fish.
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