2 Red bell peppers
3 Roma tomatoes
2 Cloves peeled
1 Shallot peeled
1 T Red wine vinegar
Olive oil as needed
Sea salt and fresh cracked pepper to taste
Generously coat peppers, tomatoes, garlic and shallot with olive oil. Line sheet pan with parchment. Add the coated vegetables and roast in 400 degree oven for 20-25 minutes. When peppers and tomatoes are cool enough to handle, remove seeds and peels. Place all the veg and any residual olive oil and juices in a food processor, Puree until smooth, add vinegar and pulse. Adjust flavor with salt and pepper.
4 Bosc Pears, peeled, cut in 1/2 and seeds removed
2 C Balsamic Vinegar
2 C Agave Syrup
1 Stick Cinnamonhttp://chefenfuego.com/wp-admin/post.php?post=410&action=edit#edit_timestamp
Pinch of Kosher salt
In a deep sided pot large enough pears. Pour in vinegar and reduce by 1/3. Add syrup, cinnamon stick and pears. Poach over low heat for 20 minutes.
Allow to cool slightly. Serve over ice cream.