California to loin with caramelized nuts

California to loin with caramelized nuts
1 smoked whole loin
Fruit compote:
10 slices of drained pineapple jam
10 peach compote halves
10 prunes without drained lumps
10 figs in syrup drained
2-4 apples peeled, cut into slices boiled or stewed
1 glass of cherries in syrup, halved
All fruits are drained

Other Ingredients For Christmas:

1 cup (tea) of caramel brown
1 cup (tea walnuts cut in half
2 tablespoons (soup) of honey, karo or molasses
1 cup (tea) white wine
1 cup of pineapple syrup or pure orange juice

Way of preparing:
Place the smoked loin in a roasting pan, brush honey, karo, or melted brown sugar with a little water.
Place in fashion background white wine with orange juice or syrup of fruits
Place in the oven 160 ° C for 20 'to 30' minutes for each kilogram of meat.

Serve mode:

Place the tenderloin in the center of a plate of stainless steel or ceramic and around distributing the fruit compote.

Place in the center of the cherry half pineapple slice.
Serve the candied chestnuts along with the loin or separately.
Candied chestnut
Ingredients:
500 g. cooked chestnut in common pan without the shell and skin, "without the heavy shell."

For syrup Caramelar:
2 cups (tea) sugar
1 cup (tea) of water
2 tablespoons (soup) vinegar
1 tbsp (tablespoons) butter (optional)
Prepare the way of Chestnut:
Cook chestnuts with plenty of water until soft.
Do not let it overcook cutting
Soak the nuts in syrup with the film.
The slurry should not be too thick nor too thin.
Leave the nuts inside the syrup for 5 ''10 minutes.
Then drain in a colander.
Place on parchment paper or aluminum foil to dry
Prepare the syrup so:
Mix sugar with water and butter, bring to heat without stirring the syrup.
When missing 5 'minutes to finish add the vinegar
The point is when the syrup is the guarana color.